I am so grateful that I found your channel. Our family has been plant based for over a decade. I do a lot of canning and it was so awesome to find a way to can some our favorite plant based comfort foods. Thanks again
Thanks for telling us how to do when we are SOS free (Salt, oil, Sugar). Also, because I have a vacuum blender and the pump that comes with it I can remove all the air and seal those jars with a little attachment from Bed, Bath, and beyond. Takes 2 minutes per jar to seal them.
I like those vacuum pumps too. Sometimes that's the way to go when you only have a couple jars. Everything still needs to be sterilized. Without the salt and sugar, you shouldn't jar preserve this recipe. You would have to refrigerate or freeze it. It can't be canned without the natural preservatives.
I would like to try this recipe however since I’m the only vegan in my household and have absolutely zero canning experience, I would need to do this in a small batch. I’m terrified of trying to convert the recipe down to a jar. If by any chance you found extra time, could you please help me out. I’ve been up all night looking at vegan recipes and this one seems by far the best one I’ve have ever seen. The way you explain things in steps is so easy to understand. I definitely hit the 🛎️ not even halfway through your video because you are the real deal and I don’t want to miss one more thing! Thank you for sharing ❤😊
Hi. I just found this recipe and would also like to try it. Haven't made it yet but I ran the ingredients thru a recipe calculator and to get around 2 cups (probably a bit more since her batch came out to more than a gallon) here are the measurements. These were rounded to the nearest 1/8 cooking fraction so they are close but not exact divisions of 8. I think they will be close enough. 1/3 c. cashews - cover with water and boil 10 minutes. Add to blender and blend for 6 minutes: 1/8 c. apple cider vinegar 1/8 c. lemon juice 1/4 t mustard powder 1/3 t Kala Namak 1/3 t salt 1 1/8 t nutritional yeast 1/3 t paprika 2 1/4 T sugar 1 1/4 c. water boiled, drained cashews Add thickeners and blend: 2 1/4 T tapioca flour 1/3 t agar powder 1/4 t xanthan gum Cook over medium high heat to full boil to thicken. Put in jar and refrigerate.
You are a godsend! I have needed a lower cost, homemade series of recipes for plant-based mayo, cheese, yogurt, etc. THANK YOU!!! Liked and subbed immediately!
Hello, thank you for this recipe. It would be great if you had a playlist just for vegan canning recipes. If I omitted the Kala Namak would I need to add more salt to ensure that the mayo would still be suitable for canning?
I made it! Turned out good. One question, my mayo was at the desired thickness/consistency at the end of the 6 mins. In vitamix. Do you HAVE TO BOIL for the additional 3 mins. If your not canning your mayo? I used agar agar flakes instead since my Whole Foods didn’t carry the powder.
I would love to try your recipe, but the hyperlinks you provided do not work. Could you please provide links that work? Thank you for sharing this with us.
Sure! I don't see why not. I used to make it with some almond milk but I simplified the recipe to just one kind of nut. I'm working on a canning recipe for the nut-free banana mash mayo. 🙂
Hi, I've been looking for someone to can vegan foods! Can I ask what is the ph range for canning this and what is the kit that you use thank you for sharing.
You found a kindred spirit! I'm learning as I go and sharing my experience. I go off the ph range recommended here: nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html The PH testing kit is this one: www.amazon.com/Apera-Instruments-AI311-Replaceable-2-00-16-00/dp/B01ENFOIQE/ref=sr_1_2?dchild=1&keywords=apera+ph+meter+kit&qid=1627933248&sr=8-2
This recipe look great! Thank you! Do you cook your mushrooms for the sandwich? Dr Furman says we should not eat raw mushrooms. He says we need to cook our mushrooms because raw mushrooms are toxic. Just thought I’d share.😃
Thank you for posting this homemade vegan mayo doesn't last very long in my small fridge. I will can this in half pints. How long do you suppose your version stays fresh?
So you haven't tried this recipe yet? This recipe should keep a long time in your fridge. We use it so much in other sauces. It is a great fridge space saver to be able to can it.
Hi, I'm your new subscriber, I'm from Switzerland, sorry, I don't understand English, I use the translator, please await your response, I'll be able to open the recipe link, I could write it down, I'd really appreciate it❤❤❤❤❤
I think you should be able to do that theoretically. I have never tried it so I can't speak from experience with any authority. If you do try it, I would increase the other thickeners to make up the difference. It's not just PH that determines the jar preserve potential. There is "water mobility" to consider and I believe the thickeners help tremendously to cut down on water mobility.
Don't put it in if you don't want to but then, I wouldn't recommend canning it. Sugar is a preservative, and I was aiming at matching the flavor of Miracle Whip so it may be too much for regular mayo lovers. I have not made it without the sugar so, I can't vouch for the PH level and, therefore, the acidity required to can it.
It's great mayo even if you just make a jar or two. It keeps a long time in the fridge. I can't officially say longer than two weeks because of possible cross-contamination as it's used.
Good point! I've had success with this recipe for a few years. I usually don't make more than 6 months worth at a time. I test every batch for PH with my testing kit but it really is up to the individual whether or not to try canning. I used to freeze the recipe but, when it defrosts, it separates. The texture isn't as appealing. I believe that problem can be remedied by running the mixture through the blender or heating it up again and whisking it. If you are using it in a recipe, the texture usually doesn't make a difference.
I am so grateful that I found your channel. Our family has been plant based for over a decade. I do a lot of canning and it was so awesome to find a way to can some our favorite plant based comfort foods. Thanks again
You are so welcome!
While trying to find out if aqua faba mayo could be frozen, I found your channel. Amazing- new subscriber. 🤗 Thank you!
Thanks for subbing! This week, Thursday, 11 am CST, the jar preserved, no nuts, no soy, no oil mayonnaise recipe video will be released!
Thanks for telling us how to do when we are SOS free (Salt, oil, Sugar). Also, because I have a vacuum blender and the pump that comes with it I can remove all the air and seal those jars with a little attachment from Bed, Bath, and beyond. Takes 2 minutes per jar to seal them.
I like those vacuum pumps too. Sometimes that's the way to go when you only have a couple jars. Everything still needs to be sterilized.
Without the salt and sugar, you shouldn't jar preserve this recipe. You would have to refrigerate or freeze it. It can't be canned without the natural preservatives.
I would like to try this recipe however since I’m the only vegan in my household and have absolutely zero canning experience, I would need to do this in a small batch. I’m terrified of trying to convert the recipe down to a jar. If by any chance you found extra time, could you please help me out. I’ve been up all night looking at vegan recipes and this one seems by far the best one I’ve have ever seen. The way you explain things in steps is so easy to understand. I definitely hit the 🛎️ not even halfway through your video because you are the real deal and I don’t want to miss one more thing! Thank you for sharing ❤😊
Hi. I just found this recipe and would also like to try it. Haven't made it yet but I ran the ingredients thru a recipe calculator and to get around 2 cups (probably a bit more since her batch came out to more than a gallon) here are the measurements. These were rounded to the nearest 1/8 cooking fraction so they are close but not exact divisions of 8. I think they will be close enough.
1/3 c. cashews - cover with water and boil 10 minutes.
Add to blender and blend for 6 minutes:
1/8 c. apple cider vinegar
1/8 c. lemon juice
1/4 t mustard powder
1/3 t Kala Namak
1/3 t salt
1 1/8 t nutritional yeast
1/3 t paprika
2 1/4 T sugar
1 1/4 c. water
boiled, drained cashews
Add thickeners and blend:
2 1/4 T tapioca flour
1/3 t agar powder
1/4 t xanthan gum
Cook over medium high heat to full boil to thicken. Put in jar and refrigerate.
Looks delicious!! Thanks for sharing, friend!
You are welcome! I hope it's a useful recipe.
so lucky to have found your channel!! Hi! love your recipes!!
Thank you!
Such good information on how to can! Thanks. Bless you
Glad I am able to help in some way!
I'll have to try this recipe.
Absolutely! Try it!
You are a godsend! I have needed a lower cost, homemade series of recipes for plant-based mayo, cheese, yogurt, etc. THANK YOU!!! Liked and subbed immediately!
You are so welcome!
Thnx for vegan recipes, I need it
My pleasure 😊
Hello, thank you for this recipe. It would be great if you had a playlist just for vegan canning recipes. If I omitted the Kala Namak would I need to add more salt to ensure that the mayo would still be suitable for canning?
Yes, in my opinion, I think you would. Just to be cautious. This is my home canning experience with this recipe. I don't know substitutions.
Thanks!
Looks delicious
It is delicious. I use my homemade mayos as the base for all kinds of sauces and dressings.
Beautiful!
I made it! Turned out good. One question, my mayo was at the desired thickness/consistency at the end of the 6 mins. In vitamix. Do you HAVE TO BOIL for the additional 3 mins. If your not canning your mayo? I used agar agar flakes instead since my Whole Foods didn’t carry the powder.
Vitamix does heat things up! If you aren't canning it, I'm sure you are good to go!
I would love to try your recipe, but the hyperlinks you provided do not work. Could you please provide links that work? Thank you for sharing this with us.
Also could you use Almonds instead of Cashews. Thanks so much
Sure! I don't see why not. I used to make it with some almond milk but I simplified the recipe to just one kind of nut. I'm working on a canning recipe for the nut-free banana mash mayo. 🙂
Hi, I've been looking for someone to can vegan foods! Can I ask what is the ph range for canning this and what is the kit that you use thank you for sharing.
You found a kindred spirit! I'm learning as I go and sharing my experience.
I go off the ph range recommended here:
nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html
The PH testing kit is this one:
www.amazon.com/Apera-Instruments-AI311-Replaceable-2-00-16-00/dp/B01ENFOIQE/ref=sr_1_2?dchild=1&keywords=apera+ph+meter+kit&qid=1627933248&sr=8-2
Are those cooked shrooms on the sandwich? Or do you put raw shrooms on 'em?
This recipe look great! Thank you! Do you cook your mushrooms for the sandwich? Dr Furman says we should not eat raw mushrooms. He says we need to cook our mushrooms because raw mushrooms are toxic. Just thought I’d share.😃
I have not heard about that! I have seen them used in salads before. I'll have to look into it. Thank you!
I had heard about the mushrooms but so many times "toxic" plant chemicals are fine in small amounts due to their cancer-killing abilities.
If I want to make the mayo without the sugar and not can it, what is the shelf life stored in the refrigerator?
I couldn't tell you. I haven't done that experiment. I know you have at least 2 weeks in the fridge.
Hi, I'm your new subscriber, I'm from Switzerland, I'm sorry but I can't open the recipe link, could you send it to me? thank you very much❤❤
Is there a substitute for all this sugar!
Absolutely. You can leave it out but don't jar preserve it. The PH needs to be at a certain point. Sugar is one of the preservatives in this recipe.
Thank you for posting this homemade vegan mayo doesn't last very long in my small fridge. I will can this in half pints. How long do you suppose your version stays fresh?
So you haven't tried this recipe yet? This recipe should keep a long time in your fridge. We use it so much in other sauces. It is a great fridge space saver to be able to can it.
Hi, I'm your new subscriber, I'm from Switzerland, sorry, I don't understand English, I use the translator, please await your response, I'll be able to open the recipe link, I could write it down, I'd really appreciate it❤❤❤❤❤
Do we have to have lemon juice ?
As an experienced canner i would say yes and used bottled lemon juice so the acidity will be high enough to water bath can.
Arrowroot instead of tapioca flour?
I think that's fine.
Does it freeze?
Yes, you can freeze it. I don't like the defrosted texture, but it tastes good.
Your "water bath" canning technique was spotted on from start to finish. Food preservation is important.
🙂 Thank you! I agree. It is important.
Cashew contains lots of fat so it's not really oil free.
having gallbladder problems, I can't eat any fat right now...
Can you leave out the agar agar and can it! The agar agar makes it taste/feel like plastic to me.
I think you should be able to do that theoretically. I have never tried it so I can't speak from experience with any authority. If you do try it, I would increase the other thickeners to make up the difference. It's not just PH that determines the jar preserve potential. There is "water mobility" to consider and I believe the thickeners help tremendously to cut down on water mobility.
All the sugar I do not understand?
Don't put it in if you don't want to but then, I wouldn't recommend canning it. Sugar is a preservative, and I was aiming at matching the flavor of Miracle Whip so it may be too much for regular mayo lovers. I have not made it without the sugar so, I can't vouch for the PH level and, therefore, the acidity required to can it.
Can't make this. Don't have a canner.😿😿😿😿
It's great mayo even if you just make a jar or two. It keeps a long time in the fridge. I can't officially say longer than two weeks because of possible cross-contamination as it's used.
Cashews are same bad when you cant eat ANY oil. If you have recipes with out oil I’ll apreciate.
Check out this recipe for mayonnaise that has no nuts in it! th-cam.com/video/-4irZWltasg/w-d-xo.html
If this is not a professionally tested recipe for canning safety, you can be at risk of getting sick. You can freeze it though without an issue.
Good point! I've had success with this recipe for a few years. I usually don't make more than 6 months worth at a time. I test every batch for PH with my testing kit but it really is up to the individual whether or not to try canning.
I used to freeze the recipe but, when it defrosts, it separates. The texture isn't as appealing. I believe that problem can be remedied by running the mixture through the blender or heating it up again and whisking it. If you are using it in a recipe, the texture usually doesn't make a difference.
Are you vegan??
what do you think 💀