Potato Protein Mayonnasie Recipe
Prep time: 
Total time: 
Serves: 1½ cup
 
A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used.
If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy
For best results with the potato protein solution, be sure to use a water that has a pH of 7 CLICK HERE FOR MORE INFORMATION
Ingredients
  • Potato Protein Isolate 1½ grams
  • Distilled Water 50ml
  • Baking soda tiny pinch
  • Oil ½ cup
  • White Pepper pinch
  • White Vinegar or Apple Cider Vinegar 2 teaspoons
  • Dry Mustard ⅛ teaspoon
  • Pink Sea Salt *or kala namak for the eggy taste ¼ teaspoon
  • Xanthan gum *optional ¼ teaspooon
Instructions
  1. First prepare the potato protein by combing it with the water and pinch of baking soda (test pH for best results)
  2. Place the potato protein solution in a small blender or food processor (or use a hand held stick blender) and blend until thick and frothy
  3. Add the spices and seasonings and then slowly drizzle in the oil until thick and fully emulsified
Notes
Mayo will thicken as it gets colder.

Store in the refirgerator in a clean container with a lid for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/where-has-all-the-mayo-gone-mayo-4-homemade-vegan-mayonnaise-recipes/