5 ways to make vegan mayonnaise

5 ways to make vegan mayonnaise
5 ways to make vegan mayonnaise
Anonim

is one of the most popular sauces. It is widely used in cooking and is a favorite addition to snacks and sandwiches. It also goes perfectly with various meats, salads, baked dishes with vegetables. But as we know, mayonnaise is made with eggs, and if you're a vegan, you probably wouldn't want to consume eggs, even in this form. Fortunately, there's a way to keep your favorite mayonnaise by making it without any animal products.

Here are some ways to prepare vegan mayonnaise.

Vegan mayonnaise with soy milk

  • ½ cup unsweetened soy milk;
  • 1 cup oil;
  • 2 tbsp apple cider vinegar;
  • 1 tbsp mustard;
  • ½ tbsp garlic powder;
  • ½ tsp s alt

Put the ingredients without the oil in a blender. Mash well. Make sure the ingredients are at room temperature beforehand. Pour the oil over the ingredients and blend again for at least 2 minutes. Allow the ingredients to rest slightly for a few seconds. Then run the blender again for another 30 seconds until the mayonnaise thickens. Transfer the mayonnaise to a suitable container. Can be refrigerated for 2 weeks.

Vegan mayonnaise with tofu

  • 2 cups soft tofu;
  • 1 tbsp lemon juice, fresh;
  • 1 tbsp white wine vinegar;
  • 1/3 cup olive oil;
  • ¼ tsp s alt

Put the ingredients in a blender and blend until smooth. Blend for another 30 seconds until the mixture reaches the desired consistency and fluffiness. Can be refrigerated for up to 1 week.

Aquafaba mayonnaise

  • 300 g canned chickpeas;
  • 1 cup oil;
  • ¼ tsp Dijon mustard;
  • 1 and ½ tbsp apple cider vinegar;
  • 2 tbsp maple syrup;
  • 1 pinch of s alt.

Drain the chickpeas from the can, reserving the liquid. Measure out ¼ cup of liquid from the can, which is the aquafaba. If desired, you can boil chickpeas at home and use the liquid in the same way. Put all the ingredients in a blender without the oil. Blend until smooth. Then add the oil and blend for a minimum of 2 minutes until it has the consistency of mayonnaise. Consume after chilling in the refrigerator for 4 hours. Can be refrigerated for up to 2 weeks.

Mayonnaise with almond milk and avocado

  • 1 cup unsweetened almond milk;
  • 3 tbsp mashed avocado;
  • ¼ cup olive oil;
  • 1 tbsp Dijon mustard;
  • ¼ tbsp garlic powder;
  • ½ tbsp lemon juice;
  • 1 pinch of s alt.

Place the ingredients in a blender and blend until a smooth mayonnaise-like mixture is obtained. Transfer to a suitable jar. It can be stored for up to 5 days in the refrigerator.

Vegan Cashew Mayonnaise

  • 1 cup raw cashews;
  • 1 tbsp lemon juice;
  • 1/3 cup water;
  • 1 tbsp apple cider vinegar;
  • 1 tbsp mustard;
  • 1 tbsp garlic powder;
  • 1 pinch of s alt.

Soak the cashews in the water for 30 minutes. Place the ingredients in a blender and blend until creamy. If you want a lighter consistency, add a little more water to the blender.If you want the mayonnaise to be thicker, reduce the amount of water. Transfer the mayonnaise to a jar and refrigerate for a few hours to thicken and set. Can be refrigerated for up to 5 days.

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