Vegan Tomato Mayonnaise

Sometimes the best things come about accidentally! This vegan mayonnaise recipe is one of those happy accidents!


Our intention was to make a tomato-based vinaigrette with some cherry tomatoes that were a little beyond ripe. Not too far into the process, we realized the combination of oil, vinegar, Two Trees Seasoning Blend, and tomatoes had created an emulsion or a mayonnaise. And bonus–it’s an emulsion that is egg-free and soy free that’s made with ingredients most of us easily have available. Happy dance!


The combination of the tomatoes and Two Trees Blend creates a slightly sweet, herby, tangy vegan mayo that’s delicious enough to eat on its own!


So what does one do with tomato vegan mayo?


Smear on burgers – plant-based Portobello Burgers or meaty Ventura Burgers.


Use as a dip for cucumbers, broccoli, bell peppers, and just about any veggies!


Slice up a plate of juicy tomatoes, salt and pepper the tomatoes, and dollop on this vegan tomato


Vegan Mayo Ingredients

Extra-Virgin Olive Oil.

The flavor of the oil in this recipe is predominant, so use one with a taste you enjoy. The peppery sharp taste of Arbequina Olive Oil balances well with the sweetness of the tomatoes.


Apple Cider Vinegar.

Apple Cider Vinegar adds a tang with notes of fruitiness which pairs well with the tomatoes. This recipe uses more vinegar than a traditional mayo. Since this started out as a vinaigrette and not a mayo, we use a ratio of 1/3 vinegar and 2/3 oil. We love the balance of sour with the extra vinegar, but feel free to decrease the vinegar if it is too much for you.


Cherry Tomatoes.

Our experiment started with cherry tomatoes. We’ve since tried other tomatoes in this recipe and not all of them work as well. Really juicy tomatoes seem to add too much liquid to the recipe. Roma or plum tomatoes and cherry tomatoes seem to have the best ratio of flesh, skin, and juice for this to work.


Two Trees Seasoning.

Two Trees Seasoning is one of our Ventura Spices that we’ve created to represent the flavors of Ventura Foothills! A mixture of mustard seeds, lemon verbena, thyme, and basil, it’s the perfect flavor in this vegan mayonnaise recipe.


Technique

Science Alert– a little dive back into chemistry class!

Making mayonnaise is all about creating an emulsion. The specific emulsion that creates mayo is when fat is dispersed into water. Normally when these two substances are combined a mixture is formed that will separate pretty easily–think oil and vinegar salad dressing. By adding an emulsifier, or something that will help connect the fat and water, that mixture will stabilize and create an emulsion.

Traditionally in mayonnaise, that emulsifier is egg and mustard. In our vegan mayonnaise recipe, that emulsifier is the tomato–we think! Maybe it's the Two Trees Seasoning. Two Trees is made with mustard seed, so perhaps the mustard seed creates an emulsifier. Or maybe, it’s a combination of the two of those! We’re not sure, but we know it works!

If you’re more sciency than we are and you can explain it, let us know in the comments!

The important thing is the order things are added and how things are added to this recipe. Start with the vinegar, tomatoes, and Two Trees Blend in the food processor or blender. Blend or process this mixture well. And then while blending or processing, slowly dribble in the oil. And by slowly, we mean start with a few drops at a time. As the mixture starts to thicken and resemble mayonnaise, you can go a little bit faster. When all of the oil has been added, scrape the bottom and sides of the bowl. Process for another 30 seconds.

Let’s Get Cooking!

Tomato Vegan Mayonnaise Recipe

Ingredients:

1 cup cherry tomatoes or chopped Roma tomato

1/4th cup of apple cider vinegar

2 tablespoons of Two Trees Blend

2/3 cups of Extra-Virgin Olive Oil


Directions

  1. Add tomatoes, vinegar, and Two Trees Blend to the bowl of a food processor or blender. Blend or process until tomatoes are broken down and everything is well blended and smooth–about 90 seconds.

  2. Scrape the sides of the bowl.

  3. Turn on the blender or processor and then slowly add the oil in a drop or two at a time.

  4. Continue this process until about ¼ of the oil has been added. At this point the mixture should begin to thicken.

  5. Continue adding the oil, but you can now add it as a very thin stream.

  6. When all of the oil has been added, stop the blender or processor and scrape down the sides.

  7. Blend or process for 30 seconds more.

  8. If your mayonnaise is not as thick as you would like, add a bit more oil a few drops at a time.


We'd love to know how you enjoy your Vegan Tomato Mayo!


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