Raw Vegan Coconut Mayonnaise (Gluten-Free, Dairy-Free, Egg-Free)

This raw vegan Mayo recipe is so delicious-- I think it tastes better than the real thing myself.  And no eggs, dairy, or gluten!  I was inspired to make it by a video by the Giannis, but their recipe relied on carageenan (Irish Moss) for thickening and creaming, which is reported to contain an excito-toxin that I didn't want to want to risk including  in a 'healthy' recipe.  Chia seed gel does the trick as well (and with no braincell killers that I know of).  Use it on green salads as a dressing, as a veggie dip, and a part of yummy sandwiches.  Enjoy!

1 C. Coconut Mylk (made fresh-- other nut mylks are also fine)
1 T. yellow Mustard
1 tsp Palm Sugar (you can use other sweeteners)
1 tsp Salt
1 C. virgin Coconut Oil
3/4 Cup Unrefined sesame oil or your favorite oil
1/4 C. Apple Cider Vinegar (with 'the mother')
3/4 C. Chia Gel

1. Put the coconut mylk, mustard, salt and palm sugar into a blender and blend.

2. Turn the blender to low speed and drizzle in both the coconut oil and sesame oil slowly to emulsify. It should thicken a little.

3. Add the chia gel and turn up to high speed for a couple of seconds. You will see the mayonnaise turn lighter coloured (although the chia seeds I use are black, so it will be creamy vs. white) and suddenly thicken. It will also thicken further in the fridge.

4. Store in airtight container in fridge (I use mason jars with glass lids). Keeps up to 5-7 days. 

ALERT: This is a high fat raw food so you might want to half the recipe or share out with your friends and family so that you are not tempted to eat the whole thing by yourself!