Here's something for people to try, if they are worried about converting:
1 tablespoons chilled raw tahini
1 tablespoons clean tasting apple cider vinegar
3 tablespoon cold plain rice milk
2 teaspoons honey or raw agave nectar, to taste
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon xanthan gum
1/2 cup extra virgin olive oil
Place the raw tahini, 2 tablespoons vinegar, 3 tablespoons rice milk, sea salt, xanthan gum into TM bowl and beat for 20 seconds on speed 4 to combine. Then place butterfly into TM bowl. Put lid in place and with MC upturned.
Then set on speed 4 and slowly start pouring the olive oil onto the lid in a thin, steady stream. After you have added all the oil, do a quick taste test to see if it needs more salt, acid or sweetness. Continue to process until the mixture gets creamy and starts to thicken.
Here's the tricky part- you want it to emulsify and thicken but if you beat it too long, it can fall apart. When in doubt, stop the beating and check it. It will not be as thick and gelatinous as commercial mayo- more like a thick, creamy salad dressing. If too thick you can add some hot water and beat some more.
Chilling it thickens it- one reason (besides taste) I use good extra virgin olive oil in my mayo. Extra virgin olive oil is a heart-healthy monosaturated fat that becomes semi solid in the fridge. So make your mayo ahead of time, cover and chill it for best texture.
Use within two to three days.
Makes about 3/4 cup.
See how you go and report back - I have left off the paprika from the original - but if you like it- add paprika.
