Vegan Mayonnaise Recipes
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
VEGAN MAYONNAISE
Whip up this easy, dairy-free mayonnaise with silken tofu. This sensational spread will take vegan sandwiches to the next level
Provided by Anna Glover
Categories Condiment
Time 10m
Yield Makes approximately 250ml
Number Of Ingredients 5
Steps:
- Put the tofu, vinegar and mustard into a jug and blend with a stick blender until smooth. Drizzle the olive oil into the jug in a slow stream, with the blender still on, to incorporate into the mayonnaise. Season with salt, pepper and lemon juice to taste.
Nutrition Facts : Calories 120 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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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- Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with.
- If you’re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
- I usually use an immersion blender, but I’ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.
- If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
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