Plant milk, olive oil and lemon form the foundation of this egg-free mayonnaise from the Black Hills Health Retreat Wellness Cookbook. Garlic and onion powders bring savory flavor, while gradually adding oil during blending is intended to create a creamy consistency.
A clarification before you begin: Page 35 lists olive oil twice: ¾ cup and ½ cup. It does not explain whether these are separate additions or a duplicated entry. For this version, we interpret both as intended ingredients, totaling 1¼ cups, added gradually in two portions. This is an editorial interpretation, not a verified correction or a kitchen-tested formula. The original author's intended quantity remains unconfirmed.
🌿 The Healing Ingredients
- Plant Milk (¾ cup): The cookbook allows soy, rice or cashew milk. Choose a plain, unsweetened, unflavored product so sweetness or vanilla does not compete with the garlic and lemon. These milks differ in composition and may not produce the same thickness. Do not assume they are interchangeable in performance simply because the source lists them as alternatives.
- Olive Oil (1¼ cups total, divided): The combined amount from the two source entries: ¾ cup plus ½ cup. Keeping both respects the printed quantities without silently deleting one. The two-portion sequence below is our interpretation, not a sequence explicitly stated in the original card. Choose an olive oil whose flavor you enjoy in an uncooked sauce. → Shop Olive Oil, Extra Virgin, DeLallo
- Lemon Juice (½ cup): Brings a pronounced tang to the recipe. This is the original amount, not a reduced adaptation. Remove seeds from freshly squeezed juice before measuring. Its presence does not make the finished preparation shelf-stable.
- Garlic Powder (¼ tsp.): Gives a small but distinct savory accent and disperses easily through the liquid. → Shop Garlic, Powder, Organic
- Onion Powder (1½ tsp.): Adds depth without chopped onion or a cooking step. → Shop Onion, Powder, Organic
No salt is listed in the original recipe. It has not been added to the ingredient list here. Any personal seasoning changes should be recorded as adaptations.
📖 The Gradual Oil-Blending Method
The cookbook says to blend the ingredients, slowly add the oil while blending, and continue until the consistency thickens. To make that sequence clear, begin with the plant milk, lemon juice and powders, reserving both oil portions for gradual addition.
Add the first ¾ cup of olive oil slowly, followed by the remaining ½ cup. Use only your blender manufacturer's approved method for adding liquid while the appliance is running. Keep utensils away from moving blades, and do not remove the entire lid during operation. If your appliance does not permit this method, follow its instructions rather than improvising.
Check the maximum fill level before starting. The recipe contains several cups of liquid, so divide all ingredients proportionally if a smaller batch is necessary. The cookbook supplies no processing time or finished yield.
Thickness is not guaranteed. Plant milk choice, proportions and equipment can affect the result, and this interpretation has not been tested. If the mixture remains pourable, use it as a refrigerated sauce rather than continuing to blend indefinitely or adding unmeasured oil in an attempt to force a stiff mayonnaise.
📋 The Recipe
Editorial interpretation of the Wellness Cookbook recipe; finished yield is not specified.
Ingredients
- ¾ cup soy, rice or cashew milk
- 1¼ cups olive oil total, divided into ¾ cup and ½ cup
- ½ cup lemon juice
- ¼ teaspoon garlic powder
- 1½ teaspoons onion powder
Directions
- Blend the plant milk, lemon juice, garlic powder and onion powder together, reserving the olive oil.
- Slowly add ¾ cup olive oil while blending, using your appliance's approved method.
- Gradually add the remaining ½ cup olive oil.
- Continue blending toward the thickened consistency described by the cookbook, within your appliance's operating limits. Results may vary; stop if the appliance struggles or the mixture does not thicken.
- Transfer promptly to a clean, covered container and refrigerate.
Source clarification: The printed recipe lists ¾ cup olive oil and later another ½ cup olive oil. Combining them as 1¼ cups and dividing their addition into two stages is our chosen interpretation. It should not be read as confirmation that a duplicate printing error has been ruled out. The final refrigeration step is practical handling guidance.
💡 Tips & Serving Ideas
Try a small portion with baked potatoes, vegetables or a grain bowl. If your batch is thick enough, spread it inside a sandwich or wrap. A thinner batch can serve as a dressing or drizzle; it need not match commercial mayonnaise to be useful at the table.
For your first attempt, consider making a proportional half batch to evaluate the flavor and texture before using the full quantities. Record the plant milk brand and blender method so any result you enjoy is easier to repeat.
The recipe is lemon-forward and contains a substantial amount of olive oil. It is not oil-free or fat-free. Rather than describing it as a guaranteed healthier replacement for every other condiment, enjoy it as one option among homemade sauces and dressings.
Freshness and Allergen Notes
Keep refrigerated in a clean, covered container and use clean utensils. Follow the plant milk's handling guidance; blending does not extend its freshness. The cookbook gives no storage duration, and this is not a canning recipe.
Allergens depend on your milk choice: soy milk contains soy, and cashew milk contains cashews, a tree nut. Check all labels and preparation conditions when serving someone with dietary restrictions.
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For alternatives with clearer source quantities, explore Mayo (Sunny-Not): Sunflower Seed Mayo, Garlic Mayo and Moikos Salad Dressing.
Part of The Healing Kitchen series at Black Hills Health Retreat.
Ingredient notes are for everyday cooking education, not medical treatment advice.
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