Tasty Whole Food Plant Based Mayonnaise Recipe | Nut-Free, Soy-Free, Egg-Free, Oil-Free

[@SouthernBelle_Teacher]

Number one, your mom deserves a special round of applause! 👏🏽 Number two, you deserve more subscribers. I’ve done the canned cheese and am still tweaking it to my liking, but I’m close! Thank you!

[@ComfortFoodFarms]

So glad to hear of your success! I just finished filming canned cream cheese. I'm ahead a few weeks in the schedule and this still has to go through editing but I had some on whole wheat toast with mango and, WOW!, this stuff tastes fantastic!! Thanks to you for your kind words ... LOOK MOM! They are clapping for YOU! 💖

[@SouthernBelle_Teacher]

@@ComfortFoodFarms OMG-- I can't wait for the canned cream cheese; I'll finally be able to have spinach and artichoke dip again! You're so awesome. You should really consider making an online store.

[@ComfortFoodFarms]

Thanks! Maybe, one day... I've only been at this KZbin stuff for 7 months :)

[@lylahhandelman5054]

Thanks so much for this recipe,..You're Mom is amazing & so are you❤

[@TheAmazingJimmy]

You're really one of the best WFPB chefs I've seen and your mother sounds like a fantastic woman and is a real inspiration.

[@ComfortFoodFarms]

You are entirely too kind about me! But you are right on about my wonderful mother!

[@cathholden7727]

Eager to try this nut-free mayo.

[@Gypsyxo0127]

Keep 'em coming! Love your recipes!

[@ComfortFoodFarms]

Thank you! Will do!😀

[@MommaJoslin]

I'm going to go look for green Bananas today. Your Mom is a genuis!

[@ComfortFoodFarms]

Yes, she is!! Thanks!

[@Turha500]

Your mum is one to cherish. Great accomplishments on her recent history, changing things like in her life at that stage is not too common. Thumbs up. I personally would like to see some recipes with a little more loose frame of restrictions. I, personally don't mind usind soy or refined soy products, or refined coconut oil and such. I like your channel a lot, and I have used some recipes, well, I've modified them, though. Keep this thing going!

[@ComfortFoodFarms]

Yes! Thank you! I absolutely agree about Mum. I'll take your suggestions on content too. Modify away! I want people to have the leeway to adjust the recipe to their personal parameters. So many don't know how to change a recipe to suit their needs. Obviously, you do! If one has more restrictions, they need to make more meals from scratch to have control over the contents. When we used to make plant based cheese for retail, it wasn't good enough that it was vegan and no added oil. It had to be soy free and gluten free too. I'm going to get into firm cheeses soon. If people are that restricted, they need to learn how to make these things on their own.

[@lareesa74]

I just stumbled upon this video this morning , I am going to try this TODAY….stay tuned.

[@ComfortFoodFarms]

I'm steaming green bananas today too!

[@smudge8882]

This is amazing! I have Mast Cell Activation Syndrome, and that causes essentially a bunch of pseudo-allergies. This is the first mayo recipe I have seen that doesn't rely on my trigger foods. I'll likely have to swap out the lemon juice for a different acid, but that's a more than doable adjustment. Thank you so much for sharing! I only just recently found your channel, and I am loving the creativity of your recipes.

[@ComfortFoodFarms]

Welcome!! I hope you find many other recipes that suite your needs -- or at least ones you can easily adjust. Please ask if you need substitution ideas! 🙂

[@smudge8882]

@@ComfortFoodFarms Thank you! 😊

[@cosudu3002]

Your Mom is quite the inspiration! I will have to try this mayo sugar-free - we quit sugar more than 2 years ago. I suppose I could sub some dates or date "sugar". Can't wait to try this.

[@bonniecleaveland6589]

Love your videos, steaming green bananas today to try the recipe out. I just started plant based eating because of my type 2 diabetes because it"s out of control. Thank you !

[@ComfortFoodFarms]

Glad I can help!

[@4007fairview]

I am anxious to try this! Thanks so much! Debbie in WA Ü

[@ComfortFoodFarms]

Please do! I hope you like it!

[@robinhart1390]

Have you ever tried to use Xylitol or Erythritol as a sugar substitute. It works and tastes just like sugar.? It’s a great Low glycemic substitute. I really appreciate this recipe thank you!🥰

[@ComfortFoodFarms]

I have not tried either of those substitutes. I generally stay away from chemical sugar substitutes and opt for whole food alternatives when desired. I simply don't trust most chemicals to be good for us in the long run.

[@loriweaver9050]

Hi, I’m new on this channel and I watched you make a few recipes and was very interested in the Olive Garden salad with the dressing. I made the salad and I’m excited to eat it, but I’m in the process of making the dressing starting with the vegan mayo. I had all the ingredients and blended the mayo in the blender but it’s runny. What did I do wrong? I had frozen bananas that were semi green and I thawed them out in the microwave. Could it be the bananas? Also, my agar powder & tapioca starch was new but I’ve had the xantham gum for a while could that be it? Does it thicken as it chills?

[@echandler673]

Great video recipe! How long does it last in the fridge?

[@5borough6g]

Thanks to you and your Mom for a wonderful recipe and video.How long will this keep in the fridge? I am a long time vegetarian, I’m working on going fully plant based. Thanks again!

[@ComfortFoodFarms]

I'd say it will keep in the fridge for at least 2 weeks. Probably longer depending on any cross contamination from people dipping into it to make things. 😉

[@madisonciowa3920]

Yes you mom is an inspiration! So I have some questions. How long does this mayo stay good in the fridge? Can it be frozen? Which plant milk do you use? Last, which of your 2 mayo recipes tastes closest to either mayo or miracle whip? Looks like next time I go to town I will be getting green bananas 😃. You are awesome!

[@madisonciowa3920]

I went to the recipe and found out how long it will last😀

[@ComfortFoodFarms]

She is isn't is?! Thank you! The standard answer is 2 weeks in the fridge. I think it will keep longer than that, especially if it's unopened, although I haven't tested how long. I believe "2 weeks" is the recommendation because that will cover any bacteria growth caused from cross contamination. You know, knives double dipping into the mayo to make sandwiches. Yes, it can be frozen. This is what I used to do with all my mayo. The texture is poor upon defrosting. It separates. The remedy is to run it through the blender or reheat the mayo and stir it up. I use my own almond milk. It's the first video I made. Sorry, I've gotten much better at videos. Steep learning curve the last few months. kzbin.info/www/bejne/jmqqdWWvhZeqY6c I think the cashew based mayo tastes more like miracle whip. Mom's original recipe tastes most like mayo. I noted the difference in the printable recipes: comfortfoodfarms.com/?p=376 I believe if you play around with the sugar vs vinegar, you will find the flavor you are looking for. Problem is the best test is to taste it cold. We will put a run on the green banana market! :) Thank you for the encouragement!

[@theresadoll5374]

Ooooh that bread looks awesome ... did you make that too? Do tell!

[@ComfortFoodFarms]

Yes I did. Here is the recipe video: kzbin.info/www/bejne/b3vSoWWPbpaFb9E

[@barbaraboos2657]

As I watched all I could think I about was adapting this to a tartar sauce. Think it would work?

[@ComfortFoodFarms]

Absolutely! Tartar sauce is basically mayonnaise with some combination of pickles, onions, mustard, lemon juice and parsley. This recipe covers the mayo part. You just need to google tartar sauce recipes and find how much of the rest to put in. Super Idea!!

[@TinyHomeCookingwithSherlei]

I can’t use zanithum gum and I don’t have a microwave

[@laurawenck7789]

If you make green banana mash and you have more than you need for the recipe, can you freeze it?

[@ComfortFoodFarms]

Yes, you can freeze it. The Green Banana Mash video shows how I go about portioning the mash and freezing it. kzbin.info/www/bejne/nKmkq5SEacuXh7M

[@joannekohn3869]

Do you have a soy free ricotta recipe? Thanks! 🤗

[@ComfortFoodFarms]

Not yet!

[@bulbbang]

Subs. 🎉❤

[@ComfortFoodFarms]

Thank you!!

[@crammia]

If I don't have an insta-pot, would I just steam 'em on the stove top?

[@ComfortFoodFarms]

I think you can steam them. I don't know how long it would take as I've only used the pressure cooker. Check out how to steam some vegetable like carrots and go from there. I saw a comment on Facebook from one who did this and she said it was very successful!

[@lauraolson5444]

Your mum is a genius. How did she come to Think Green Banana?!?

[@ComfortFoodFarms]

I agree! She is brilliant! She saw some recipes that used plantains instead of potatoes. We had been making the Mac and Cheese recipe (posted recently) and she thought of using plantains instead of cashews to cut the fat but she thought they would be too fibrous. Green bananas was the next connection. It was one of those connecting strings of thought that result in a grand discover. We "cook" together even though we are 2500 miles apart and in different countries. I'm so glad for modern communication.

[@lauraolson5444]

@@ComfortFoodFarms amazing connections in that brain. Thanks for the thought “trail”. Fascinating

[@juliastantic3033]

Great recipes, but so annoying those cartoons.

[@ComfortFoodFarms]

Sorry!

[@juliastantic3033]

@@ComfortFoodFarms 🤗