Egg-free soymilk-based mayo

Well-known standard mayonnaise – but only vegan version.

Liked by most of the people, hated by people on a diet.
Home producing is really basic, no worry.
Most blogs I visit say to made this kind of mayo you need a blender, to see if it’s trude I decided to use small hand blender this time – it really worked!

The recipe below use as proportions to make more amounts than one.
To make 1 medium jar use 2-3 of these proportions.
Pictures show realistic amount used as 1 proportion.
0,2 cup / 1,7 oz soy milk
½ tsp vinegar
1 tsp mustard (I like strong mustard flavour, if you don’t use as an option)
0,4 cup / 3,4 oz vegetable oil (canola, sunflowerseeds, grapeseeds)
½ tsp nutritional yeast
¼ tsp black salt / kala namak (gives the mayo egg flavour)
pinch of normal salt
¼ tsp pepper

1. Before measuring spieces, to measured milk add vinegar and whisk.
2. Measure the rest of ingredients, place the milk with vinegear in a blender holder, add yeast and mustard. Mix everything for 1 minute.
3. Add oil pouring directly to the holder by tiny amounts, making oil 3 or 4 parts will do as well.
4. Mayo is ready! You can add it as a salad dressing or a burger sauce!

Mayonnaise store in a sealed container in the refrigerator.

based on this recipe

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