Creamy Taro Vegan Mayo
A silky, egg-free mayonnaise made with cooked taro root that is both rich and full of flavour. Perfect as a spread, dip or salad dressing, this plant-based alternative will win over even devoted mayo fans. Ready in minutes and naturally dairy-free.
🛒 Ingredients
10 servings
- 300 g cooked taro root, peeled
- 1 cup (240 ml) extra-virgin olive oil
- 1½ cups (360 ml) water
- 1 tablespoon Dijon mustard
- ½ yellow onion, finely chopped
- 1–2 garlic cloves
- Juice of ½ large lemon
- 2 tablespoons fresh parsley and chives, chopped
- Salt and freshly ground black pepper, to taste
- A pinch of sugar
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Directions
- 1
Boil the taro in salted water for 20–25 minutes until completely tender. Drain, let cool slightly, then peel.
- 2
Add the taro, onion, garlic, mustard, lemon juice and sugar to a blender.
- 3
Blend on high speed, drizzling in the olive oil followed by the water gradually, until the mixture is perfectly smooth and creamy.
- 4
Stir in the parsley and chives, then season generously with salt and pepper. Pulse briefly to combine.
- 5
Transfer to airtight glass jars and refrigerate for at least 30 minutes before serving.
💡 Chef's Tip
Pour the oil in very slowly — starting drop by drop — for the creamiest possible texture. Keeps well in the fridge for up to 5 days and the flavour actually deepens overnight.
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