Egg-Free Mayonnaise

Its been quite a few years since I was able to use mayonnaise products since I became allergic to eggs. Most mass-produced mayonnaise also includes oils that I can’t have like canola or soybean. About three years ago, I learned about agua fava, the liquid that you drain off the can of beans, like garbanzo or kidney, which can be used as an egg substitute. I resisted this for quite a while since I didn’t relish the idea of using this liquid — really turned me off in fact. Last year, I really wanted some cole slaw and was tired of my vinaigrette version. It tasted like the Cain’s mayonnaise I grew up with! I was thrilled. So, with summer approaching and the time for cooler foods, here’s my recipe for egg-free mayonnaise using agua fava and some salad recipes to go with it. And the great thing about it is that you don’t have to worry about it spoiling like you do egg-based mayos.

Put in a blender:

1/3 cup agua fava
1/4 teaspoon dry mustard
2 tablespoons vinegar (I like the rice vinegar but feel free to use your favorite, or lemon juice if you like)

Start blender on a low setting and begin slowly, and I mean really slowly, drizzling in oil. You’ll add 1 cup of oil total for a thick mayonnaise, or 1 1/4 cup for a thinner dressing. I like to use 1/2 cup olive oil and 1/2 cup avocado oil. Makes me feel less guilty using oils that are actually good for us.

Makes a little over 1 cup of mayonnaise. Use in your favorite recipes. Most people won’t be able to tell the difference between this and the mayo you buy.

Pasta and Cheese (dairy-free, gluten-free, vegan)

Doesn’t everyone love a good pasta and cheese? For those of us who are allergic or sensitive to dairy this is one comfort food we thought we’d have to give up forever. However, today with all the non-dairy cheeses that are available, making a pasta and cheese dish is quite easy to do. And if you want to lighten it up, substitute cauliflower rice for half the pasta. You could also use chopped broccoli. This one is very creamy and luscious. Here’s how I make it.

You’ll need:

2 cups of non-dairy milk
Ground pepper to taste
12 ounces of cheese (Daiya, Kite Hill, etc.)
8 ounces of pasta
Topping of cheese or gluten-free breadcrumbs mixed with a fat such as olive oil or your favorite margarine

In a 2 qt saucepan, heat 1 1/2 cups of your favorite milk (I use Tempt hemp milk; its strong flavor holds up to the cheese). Add 1/4 teaspoon ground pepper and 12 ounces of Daiya Classic Cheese blend or your favorite non-dairy cheese (you want to use grated cheese here). When milk gets hot, reduce heat to low. Stir frequently to blend as the cheese melts.

Heat 4 qts water in a large pot. When its boiling, add 8 oz of your favorite pasta (I used Ancient Grains Supergrain rotini but I often use Lensi Chickpea pasta, or POW) along with 1 teaspoon salt. Cook according to package directions, drain.

Grease a 2 qt casserole pan, add cooked pasta and about two-thirds of your cheese sauce. Stir to mix. I top it with a couple of slices of Daiya Provolone but you could also use a mixture of margarine (or oil) and gluten-free bread crumbs (my husband’s favorite). Bake at 400 degrees for approximately 30 minutes.

Orange Chocolate Chip Donuts (gluten, dairy, and egg-free)

I have a great many food allergies which makes it impossible for me to consume pre-made foods, mixes, etc. Everything I eat, I have to make from scratch. This started about 25 years ago. Since then, I have put together a large library of delicious recipes that are free from many of the most common food allergens such as dairy products, eggs, gluten, sugar, alcohol, nuts, soy or corn. Here is one of my favorites:

Preheat oven to 375 degrees. Grease a baked donut pan (if you don’t have one but you have a pan that makes six small Bundt cakes, that will work as well).*

Mix 1 cup Bob’s Red Mill All Purpose Gluten Free flour with 1/2 cup Bob’s Red Mill Sweet Sorghum flour
2 teaspoons aluminum free baking powder
1 teaspoon ground cinnamon
1 teaspoon guar gum
1/4 teaspoon salt
zest from one orange (I really like to use the Cara Cara oranges)
1/4 to 1/2 cup chocolate chips (I actually use the Chatfield Carob Chips since I also can’t have chocolate) depending on how many chips you want in your donuts.
1/4 cup granulated fructose or 1 tablespoon stevia powder (you can also use 1/4 cup agave or honey**; if you want a slightly sweeter donut, add 1/3 cup of the fructose).
Mix until blended and make a well in the middle.
Add 2 tablespoons oil (I use olive oil), 1 teaspoon vanilla***
2 tablespoons vinegar (I use rice vinegar since its one of the mildest in flavors so your baked good doesn’t taste like vinegar)
the juice from the orange which should measure between 1/3 and 1/2 cup, and
club soda so that you have a total of 1 cup of liquid including the OJ.
Mix until well blended.
Spoon mixture into a piping bag (I don’t go to the trouble of buying piping bags — I use one gallon storage bags and cut off one bottom corner AFTER I fill it).
Pipe mixture into the donut or Bundt cake pan until circles are well filled and bake for 10-12 minutes until donut is springs back when you touch it.

* Another option is to fry: in that case, add only 3/4 cup of liquid to keep the dough from getting sticky so that you can roll it out and cut out the donuts. Or, keep the liquid and drop from a spoon into the fat. Fry them at 375 degrees.

**Add with the wet ingredients.

***I use the alcohol free vanilla found at Trader Joe’s.

Help support my blog by using the links below to purchase the products in the recipe: