VEGAN MAYO
Steps:
- All all the ingredients to a bowl or measuring jug.
- Use an immersion (handheld) blender to emulsify it into mayonnaise.
Nutrition Facts : ServingSize 1 Tbsp, Calories 90 kcal, Sugar 0.5 g, Sodium 56 mg, Fat 9.8 g, SaturatedFat 1.1 g, Carbohydrate 0.7 g, Protein 0.3 g
VEGAN MAYO
This homemade vegan mayo is rich, creamy, and thick! And you need only five ingredients and a blender!
Provided by Sina
Categories Dip
Number Of Ingredients 7
Steps:
- Place all the ingredients in a blender except for the oil. Blend for about 10 seconds or until everything is combined.
- Then turn the blender to low and gradually add the oil (while the blender is still going on low). The easiest way to do this is to remove the lid plug (the little plastic plug in the middle of the lid) and pour the oil through it.
- When you're done adding all of the oil, put the lid plug back on and turn the blender to high until the vegan mayo is thick enough for your liking.
Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGAN MAYO
This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.
Provided by Rita
Categories 100+ Everyday Cooking Recipes Vegan
Time 10m
Yield 35
Number Of Ingredients 5
Steps:
- Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.
Nutrition Facts : Calories 86.7 calories, Carbohydrate 0.5 g, Fat 9.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 75.4 mg, Sugar 0.3 g
D.I.Y. VEGAN MAYONNAISE
This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
Provided by Jane Black
Categories condiments
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.
- Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.
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