Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan mayonnaise. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vegan Mayonnaise is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Vegan Mayonnaise is something which I have loved my entire life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegan mayonnaise using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Mayonnaise:
- Make ready 3 tbsp aquafaba (the water from a can of unsalted chickpeas)
- Get 1 tsp apple cider vinegar
- Get 1 tsp maple syrup or agave nectar
- Prepare 1 tsp dijon mustard
- Make ready 1/2 tsp salt
- Prepare 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.
Steps 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 is going to wrap it up with this exceptional food vegan mayonnaise recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
