This is a healing recipe for my mother, who ignored her diabetes and suffered a stroke. The doctors told her she needed to be hospitalized and treated right away. However, thanks to the natural healing recipes and eating plan recommended by a leading natural foods expert, my mother is still alive and well today.This is a recipe that people who have illnesses related to blood problems or for diabetes.I am in the process of researching healthy mayonnaise substitutes for my mother, who used to be a major mayo addict who'd pour fat and preservative-laden store-bought mayonnaise on her rice before she became ill. Recipe by Mikikimiki

I came up with this after giving up on store bought mayo, being disappointed in its flavor, texture and price. After weeks of searching and trying out, I think I've got it!

Absolutely healthy. Amazing replacement for mayonnaise.

This mixture becomes sour cream if you use lemon juice instead of vinegar. I was inspired to see what will happen if I used mild rice vinegar.You can drink the strained liquid as a tart juice! It's quite mild and pretty tasty! Recipe by Shizuko

Aqua faba or bean water is full of starchy protein goodness that keeps it's shape when whipped up - ideal for vegan meringues, mousses and mayonnaise!

I made these for my friend's child who has an egg and dairy allergy.Make this in a food blender. Use the attachment for mayonnaise. Recipe by COCOnchino daidokoro

This is part of a menu for a dietary regimen I use for my diabetic mother who is suffering from chronic strokes. The doctor said to admit her to hospital for treatment, but thanks to Yuriko Tojo's natural heath methods and food remedies, my mother is still living strong today.This is a recipe for diabetics and those who have to watch what goes into their blood.This is a slightly sour, delicious tofu mayonnaise. Although it contains oil, it's flax oil, so it's safe for those with dietary restrictions. For people without any particularly illness, I recommend trying out your own flavour combinations using garlic, grain mustard, mustard paste, vinegar, etc. Recipe by Mikikimiki

I made this sauce to be used as a substitute for mayonnaise using macrobiotic ingredients.You can keep this sauce in the refrigerator, but in that case please don't add the soy milk, just mix the milk in just before you use the sauce. Please use miso and sweet ingredients that don't have any additives (just ingredients such as rice, soy beans, salt, etc.)By the way the taste is a little different from that of regular mayonnaise. If I had to describe it, I would say it's like mayonnaise mixed with sesame seeds. Recipe by Miyakojika

If you have an immersion blender and can get very fresh eggs you can make the best mayonnaise ever!

You can use whole eggs in this recipe, not just yolks as is usually done.

Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion.This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right. Recipe by pogue

This mayo is slightly sweet because we love it that way. You can decrease the amount of sugar or honey in this recipe and add garlic, black pepper, etc. for unique flavor.Keep in sterilized jar in the fridge. This mayo should last for weeks in the fridge, but we usually finish one jar in a week or so.If you want thicker mayo, add more oil.