I no longer eat classic mayonnaise, the one with eggs and a lot of vegetable oil. I gracefully avoided dishes containing mayonnaise for a long time, until, after a few tries, I managed to make a plant-based mayonnaise to my taste: from simple and healthy ingredients, without much oil, with a slight sourness and easy to make. There is no need to make it in advance and store it, because it is very quick to make and you can eat it fresh. If, however, you make a dish to be consumed within a few days, as I did with these mushrooms with mayonnaise, you can store it very well in an airtight container in the refrigerator.
This dish is very digestible and is also suitable for the Autoimmune Protocol (AIP), the exclusion phase: it does not contain legumes, nightshades or vegetable oils from seeds.
Ingredients
- 150 grams of boiled celery
- 100 grams of coconut milk
- A tablespoon of olive oil
- ½ teaspoon of salt
- 2 tablespoons of dry nutritive yeast flakes
- ½ teaspoon pepper (omitted in the AIP version)
- A teaspoon of turmeric
- A teaspoon of apple cider vinegar
- 2 cloves of garlic
- A jar of mushrooms in brine (I used a mix of mushrooms), finely chopped
- A bunch of fresh dill, finely chopped
Recipe Method
Put all the ingredients in the blender, except for the mushrooms and dill. Mix until we get the plant-based mayonnaise, which will have the consistency of a creamy paste, very similar to the egg mayonnaise we are used to.
Add the mushrooms and dill, all finely chopped, over the plant-based mayonnaise, and mix with a spoon. And that’s it! A goodie!
