Vegan mayo made easy: A homemade alternative to popular condiment
I use mayo often but my friend is vegan. That's why I've decided to suprise her with home-made condiment. Check out this new recipe for delicious spread prepared without eggs and vinegar.
Every year, the same story: Easter arrives, and with Easter come eggs and salad, and with eggs and salad, there's mayonnaise. However, choosing one isn’t simple for everyone. So, before you decide on the best option, you can make mayonnaise yourself at home. Even a vegan one, which contains neither eggs nor vinegar. My family confirms it's better than the classic version.
Recipe for vegan mayonnaise (soyonnaise)
I make vegan mayonnaise using soy milk, and instead of vinegar, I add lemon juice. It can last longer in the fridge than classic homemade mayonnaise because it doesn't contain eggs. The amount of oil depends on how quickly you achieve the desired consistency. I assure you, this mayonnaise works well for vegetable salads, but it's also worth trying on a sandwich or with a barbecue.
Ingredients:
- 120 ml unsweetened soy milk,
- 2 tablespoons lemon juice,
- 2 teaspoons Dijon mustard,
- a generous pinch of smoked salt,
- 150 to 175 ml canola oil.
Preparation:
- Shake the soy milk and pour the appropriate amount into a container where you will prepare the soyonnaise.
- Add the lemon juice to the soy milk and blend the mixture for 2-3 minutes until it starts to foam.
- Next, add mustard and salt, then mix for another 2-3 minutes.
- While continuing to blend, gradually add the oil. Observe whether the soyonnaise reaches the right thickness, and once it does, blend it for an additional 3 minutes.
- Transfer the soyonnaise to a sealed container and place it in the refrigerator to thicken.
