NOTE: this is _not_ the place for the recipes that use these fakes - they go in the regular files as usual - but if someone sees 'use 2 eggs' in a recipe, for example, they would look here if they wanted to know what to use instead. Likewise, what to use instead of cheese or soy cheez? Look here
This one really does taste remarkably like 'real' mayonnaise.- ½ cup raw almonds or hemp seeds
- ½ cup water
- ½ lemon, juiced
- ¾ tablespoon raw agave syrup
- ½ tablespoon apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon mustard powder
- ½ cup cold-pressed olive oil
If using almonds, soak for 12 hours. Make sure to strain and rinse them before using - all that brown stuff you wash away is tannic acid. If using hemp seeds (the shelled ones are best), you can either use them straight away, or soak for 3 or 4 hours to germinate them - boosts the vitamin content, but gives them more of a 'green' flavour. You can also use the pulp left over from making almond or hemp milk.
Put all the ingredients except the olive oil in a heavy duty blender. Puree the ingredients until very smooth. With blender still in motion, slowly pour a thin stream of olive oil through the opening in your blender cover. Continue to puree until you reach the right consistency (though remember that olive oil will 'set' in the fridge, so it's OK if this is a little runny). Taste and adjust flavors to your liking.
If you don't have a blender (or if your blender splatters you with mayo mix when you even try to open it like mine!
), you can make this by hand with a whisk, but it's hard work!N.B. Don't miss the mustard powder out of this one. 'Real' mayo is based on egg yokes because they contain lecithin, which acts as a nucleation point for the drops of olive oil - basically it's an emulsifier. The mustard powder does the same job, which is why it's included in many commercial mayos.
Roslyn L.
E*g replacer
I've just found out about using ground flax seed as an e*g replacer in cooking.
Thought you might be interesed..
http://www.fatfree.com/archive/1996/oct/msg00254.html
What else do people here use? I have a product called No-E*g from my local supermarket, but I'm going to try the flax out.
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Amalthea L.
I use flax "eggs" for the omega's and because egg replacer is too expensive. I like to add a little bit of an acid (i.e. apple cider vinegar or lemon juice) when working with sweet baked goods such as muffins. It makes the batter light and fluffy and rise well.
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I just copied a great recipe for Sour Cream Girdle Scones, in whoch the contributor asked for a good sour cream sub recipe. I like this one:
TOFU SOUR CREAM
1 12.3 oz. (350 g) package extra firm silken tofu
1/4 t. salt
4 T. lemon juice
1/2 t. rice vinegar
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send green star]Place one cup of raw macadamia nuts (my favourite!), cashews or
sunflower seeds in your blender or food processor, add enough water to
just cover, and the contents of one probiotic capsule (Make sure you buy ones in gelatin-free capsules. And make sure you don't add the capsule itself to the mix! 
VeganEssentials have probiotic powder, without the capsules - I'd use
about a level teaspoon of this.). Blend until the nuts or seeds are
completely broken down.
Place in an air-tight container &
leave out in a warm place to ferment. Depending on
weather/humidity/exact ratios of nut to probiotic/the whim of the gods,
this takes varying amounts of time. It's never too cold here, but in
the middle of winter this has taken two days to get to the stage I
like. In really hot weather it can take just a few hours, so make sure
to check it regularly. When it's as fermented as you want it to be, put
it in the fridge to prevent further fermentation.
What you'll
end up with is a tart, sour 'cream cheese'. If you want it sweeter add
a little agave. A pinch of salt will cut through the sourness too.
There's
lots of things you can do with this: water it down to make a sour cream
substitute; add water and sweetener and/or fruit to make yoghurt; spoon
out little balls of the cream & dehydrate them into a firmer
cheese; add water, spices & maybe some blended mango to make a
lassi. And it's full of probiotic too, so good for you.
I just made myself a glass of mango lassi from this cheese. Sooo good! 
Hmm, maybe I'll go make another...
I will be trying out these recipes soon - thanks so much - take care - De.
ooooh Linda that Mango Lassie sounds good. 
I went to an Indian resteraunt and a friend of mine ordered a non-vegan version and it looked good. I was hoping to find a vegan version, thanks.
Thanks, Linda! I have just found out (as of yesterday - a very black Friday) that my ONLY source of Sheese brand or any other brand of vegan cheese has dried up because 'it doesn't move very well so we won't be ordering it any more'. Not negotiable. I didn't exactly subsist on it, but now and then? Yeah, now and then I like to indulge a little and so does my dh. Bigtime.
You 
have just saved us from total despondence. 
Oh, no. No Sheese? However will you cope? We recently found out that we now can get it locally (well, an hour bus ride away in Hollywood), at our 'local' organic convenience store, so we're happy. Now we can just buy a block at a time, instead of several over the internet, which somehow, mysteriously, get eaten several at a time.
Just noticed I forgot to put the link in to VeganEssentials probiotic powder.
Apparently, if you wrap this in cheese cloth after you've blended it, & leave it to drain with a weight on top as it ferments, you get a much firmer, almost flakey cheese.
I just found this new vegan cheese - it looks pretty nummy!
http://www.teesecheese.com/sauces.php
Thanks Linda, for the info on Mustard. All these years as a vegan, I never knew it was an emulsifier. In my Mayo recipe, I use ground flaxseed to replace the egg. (the normal substitution of one tablespoon ground flax and 3 tablespoons of warm water for each egg.) It does works but will have to try yours for a change.
My fella discovered the other day that adding ground pine nuts to a cheese sauce makes it taste amazing! It comes out like one of those '4 cheese' sauces (Or so he tells me. I've never tried them). He could even taste blue cheese in there!
Just added our 'tofu scrambler' recipe into the breakfast thread, but thought I'd put a link to it in here in case anyone looks for it as a substitute.
