Homemade Vegan Miracle Whip Mayonnaise Recipes
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
HOMEMADE VEGAN MIRACLE WHIP / MAYONNAISE
This is a recipe posted on Veganwolf.com. Posted here for safe keeping and a look at the nutritional info.
Provided by Wish I Could Cook
Categories Sauces
Time 20m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 9
Steps:
- Cook together flour, sugar, water, and vinegar until thick.
- Combine last 5 ingredients in a blender and blend well.
- While flour mixture is still hot, add it to blender mixture and blend.
Nutrition Facts : Calories 69, Fat 5.2, SaturatedFat 0.7, Sodium 145.7, Carbohydrate 5.4, Fiber 0.1, Sugar 3.1, Protein 0.3
TOFU MIRACLE WHIP
Vegan miracle whip! Adapted from 3ABN-and made by Kyong Weathersby. I haven't tried this yet, and have put it here to access it easily. I hope you enjoy! :D
Provided by Sharon123
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Blend all ingredients in blender until smooth.
- Chill.
- You can keep it in the refrigerator up to 2 weeks.
- Makes 2 cups.
Nutrition Facts : Calories 303.7, Fat 22.9, SaturatedFat 4.3, Cholesterol 15.5, Sodium 1231.2, Carbohydrate 13.1, Fiber 0.3, Sugar 9, Protein 12.6
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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