Vegan mayo showdown: Ditch the eggs for a zesty twist
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, it's the same story: Easter arrives, and with it comes eggs and salad, and naturally, mayonnaise. However, choosing the right one isn't easy for everyone. Therefore, before deciding on the best option, you can make mayonnaise yourself at home. Even a vegan version, which doesn't contain eggs or vinegar. My family insists it's better than the classic version.
Vegan mayonnaise (Soyonnaise) recipe
I make vegan mayonnaise using a base of soy plant-based beverage, and substitute lemon juice for vinegar. It can last longer in the refrigerator 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 that this mayonnaise is perfect for a vegetable salad, though it's also worth trying on a sandwich or with grilled dishes.
Ingredients:
- 120 ml unsweetened soy plant-based beverage,
- 2 tablespoons lemon juice,
- 2 teaspoons Dijon mustard,
- A generous pinch of smoked salt,
- 150-175 ml rapeseed oil.
Preparation:
- Shake the soy beverage and pour the appropriate amount into the container where you will prepare the soyonnaise.
- Add the lemon juice to the soy beverage and blend the mixture for 2–3 minutes until it starts to foam.
- Next, add the mustard and salt, then blend for another 2–3 minutes.
- While blending, gradually pour in the oil. Observe whether the soyonnaise reaches the right thickness, and when it does, just blend it for an additional 3 minutes.
- Transfer the soyonnaise to an airtight container and place it in the refrigerator to thicken.
