Egg Free Mayonnaise from The Autoimmune Paleo Cookbook
Serves: Makes 1¼ cups
 
This egg free mayonnaise makes a tasty dipping sauce for homemade fries and grilled vegetables. I also like to whisk it with a little bit of apple cider vinegar use it as an autoimmune-paleo-friendly salad dressing. Mickey shares a recipe for coconut concentrate in her book, an ingredient used frequently in her recipes. It is interchangeable with coconut butter, which you can find here or learn how to make it by blending coconut flakes in a food processor here.
Ingredients
  • ½ cup coconut butter (also called coconut manna or coconut concentrate), slightly warmed. Find coconut butter here or learn how to make it by blending coconut flakes in a food processor here.
  • ½ cup warm filtered water
  • ¼ cup extra-virgin olive oil
  • 3-4 cloves garlic
  • ¼ teaspoon unrefined salt
Instructions
  1. Place the coconut concentrate, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. Let cool for an hour at room temperature – alternately, you can place it in the refrigerator for 20 minutes. If you would like to use the sauce in a cold dish, thin with water until the desired consistency is reached.
Notes
This keeps well in the refrigerator, but it hardens. Let come to room-temperature or warm gently before using.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/egg-free-mayonnaise-recipe/