“Mayonnaise” made from hulled hemp seeds started off as an experiment, and has since evolved into one of my most highly praised and requested specialty condiment formulations. It’s one of my elementary menu items for teaching in workshops which I also enjoy using in various dishes on occasion. This simple blend is rich in protein and valuable omega fatty acids, whilst adding a creamy consistency to every dish blessed with its presence. It works exceptionally well in mock tuna salad, and also adds a lovely finishing touch to raw sandwiches/rolls/wraps and other preparations well-suited to condiment.
Ingredients:
- 1C hemp hearts (hulled) hempseeds
- 3 Tbsp Bragg’s raw Apple Cider Vinegar
- 2 Tbsp Udo’s 3•6•9 vegan (fish-free) DHA oil
- 1 tsp ground organic mustard seed
- 1/2 C H2O
- pinch of salt
Preparation Instructions:
Place all ingredients into Vitamix & blend until a smooth, creamy consistency is achieved.
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How long does this last in the fridge?
Normally I use it within a week (or less), as hempseed has a tendency to become bitter.