Fermented Mayo Recipe Healthy Vegan for Creamy Dressings

Are you tired of store-bought mayonnaise laden with preservatives, unhealthy oils, and eggs? If you’re looking for a creamy, tangy, and healthy alternative that’s also vegan-friendly, you’ve come to the right place!

This fermented mayo recipe offers a delicious twist on traditional mayonnaise by incorporating the power of fermentation.

Fermentation not only enhances the flavor but also boosts the health benefits by adding probiotics that support gut health. Using simple, wholesome ingredients, this mayo is rich, creamy, and tangy with a depth of flavor that will elevate your sandwiches, salads, and dips.

Plus, it’s easy to make with no special equipment or complicated steps. Whether you’re vegan, health-conscious, or a culinary adventurer, this fermented mayo is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This fermented mayo recipe is a game-changer for several reasons. First, fermentation adds a wonderful tanginess and depth that store-bought or even homemade vegan mayo can’t replicate.

It’s a natural probiotic source, which means it supports digestion and overall gut health.

Second, the ingredients are simple, clean, and plant-based, making it perfect for vegans and anyone looking to avoid eggs or dairy. Third, it’s versatile—you can customize it with your favorite herbs, spices, or citrus zest to suit your palate.

Lastly, the creamy texture rivals traditional mayo, making it perfect for sandwiches, dressings, and dips.

Ingredients

• 1/2 cup raw cashews (soaked for at least 4 hours or overnight)
• 1/4 cup water (filtered or spring water for best results)
• 2 tbsp apple cider vinegar (with the mother, for fermentation benefits)
• 1 tsp sea salt
• 1 tsp lemon juice (freshly squeezed)
• 1 tbsp olive oil (optional, for creaminess)
• 1 tbsp live vegan probiotic powder (or 2 tbsp raw sauerkraut juice as a starter culture)
• 1 tsp Dijon mustard (adds flavor and emulsification)

Equipment

• High-speed blender or food processor
• Glass jar with lid (for fermenting)
• Measuring cups and spoons
• Strainer (optional, for rinsing cashews)
• Rubber spatula

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover them with filtered water. Soak for at least 4 hours or overnight to soften, which helps create a smooth texture.
2. Drain and rinse: After soaking, drain and rinse the cashews thoroughly to remove any residue.
3. Blend the base: Add the soaked cashews, 1/4 cup fresh water, apple cider vinegar, lemon juice, Dijon mustard, and sea salt to your blender. Blend on high until creamy and smooth, scraping down the sides as needed.
4. Add the probiotic starter: Once creamy, add the live vegan probiotic powder or raw sauerkraut juice. Blend briefly to combine. This step is crucial for fermentation.
5. Transfer to jar: Pour the mixture into a clean glass jar, leaving some space at the top. Cover loosely with a lid or cloth to allow gases to escape during fermentation.
6. Ferment: Leave the jar at room temperature (around 68–72°F or 20–22°C) for 24 to 48 hours. Check the flavor periodically. The mayo should develop a mild tang and slight effervescence, indicating successful fermentation.
7. Refrigerate: Once fermented to your liking, tighten the lid and refrigerate for at least 4 hours to thicken and chill. The mayo will keep for up to 1 week in the fridge.
8. Optional olive oil addition: If you prefer a richer mayo, stir in 1 tablespoon of olive oil after fermentation before storing.

Tips & Variations

“Use a probiotic powder that contains live vegan strains to ensure successful fermentation and probiotic benefits.”

• Flavor boosts: Add fresh herbs like dill, basil, or chives for a herbed mayo variant.
• Spicy kick: Mix in a pinch of cayenne pepper or smoked paprika for a smoky, spicy mayo.
• Garlic lovers: Blend in one small garlic clove for a garlicky fermented mayo.
• Oil-free option: Omit the olive oil for a lighter, oil-free mayo that’s still creamy thanks to the cashews.
• Fermentation time: Longer fermentation increases tanginess but can develop stronger flavors. Start tasting after 24 hours.

Nutrition Facts

Serving Suggestions

This fermented vegan mayo is incredibly versatile and complements many dishes beautifully. Spread it on sandwiches or wraps to add creamy tang.

Use it as a dip for fresh veggies, fries, or vegan nuggets. It also makes an excellent base for salad dressings or sauces when thinned out with a little water or plant milk.

Try mixing it with a bit of sriracha for a spicy mayo or with fresh herbs for a flavorful sandwich spread. It’s a fantastic companion to recipes like Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal or a crunchy Carrots Vegan Sushi Rolls Recipe Easy and Delicious Guide.

You might also enjoy pairing it with dishes from our A to Z Vegetarian Recipes for Every Meal and Occasion collection for a complete meal experience.

Conclusion

Making your own fermented vegan mayo is a rewarding culinary adventure that brings health benefits and delicious flavor to your kitchen. This recipe is simple, approachable, and customizable, perfect for anyone wanting to enjoy the creaminess of mayo without compromising their dietary choices or health goals.

By embracing fermentation, you not only create a unique condiment but also support your gut health with probiotics. Whether you’re a seasoned vegan cook or just exploring plant-based alternatives, this fermented mayo will quickly become your go-to.

Don’t forget to experiment with flavors and pair it with your favorite dishes from our extensive vegan recipe collection to keep your meals exciting and nutritious.

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