Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, vegan mayonnaise. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Store in an airtight container in the fridge (it will. Whip up this easy, dairy-free mayonnaise with silken tofu. This sensational spread will take vegan sandwiches to the next level. An immersion blender is the best choice, but a regular blender will do.
Vegan Mayonnaise is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vegan Mayonnaise is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook vegan mayonnaise using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Mayonnaise:
- Get 3 tbsp aquafaba (the water from a can of unsalted chickpeas)
- Prepare 1 tsp apple cider vinegar
- Make ready 1 tsp maple syrup or agave nectar
- Prepare 1 tsp dijon mustard
- Make ready 1⁄2 tsp salt
- Get 200 ml/1 cup neutral-tasting oil; e.g. organic rapeseed, grapeseed, sunflower
I add lemon juice to my basic vegan mayonnaise recipe as a matter of course. But for a particularly lemony version, add the finely grated zest of half a lemon and an additional teaspoon of lemon juice. Swap the mustard for white miso and leave out the salt. This makes a particularly umami-rich mayonnaise which is particularly good with Asian type ingredients.
Instructions to make Vegan Mayonnaise:
- Place the aquafab, vinegar, syrup, mustard and salt in a jug.
- Using a stick blender, whizz the ingredients until fully combined.
- Add 2 tbsp oil and pulse the blender the oil is just combined (this only takes a few seconds)
- Add another 2 tbsp oil and pulse for a few seconds again.
- Repeat this process adding just 2 tbsp oil at a time, until all the oil is incorporated and the mayonnaise has become thick and creamy. (It is important to add the oil slowly, so it has a chance to emulsify).
- Taste test and add a touch more vinegar, mustard, sweetener or salt, if desired
Swap the mustard for white miso and leave out the salt. This makes a particularly umami-rich mayonnaise which is particularly good with Asian type ingredients. This vegan mayo is divine as a dip for your chips, as a spread, as a salad cream or dressing, or wherever a mayonnaise is required! The only issue with homemade mayonnaise vs store-bought is that it doesn't have the long shelf life. The oils are very stable, but the non-dairy milk is not.
So that’s going to wrap it up with this special food vegan mayonnaise recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
