Basic vegan Mayonnaise
Fast, Cheap and very versatile - Mayonnaise done right!Can be prepared with a hand blender or food proessor.
Equipment
- Hand Blender
- Food Processor
Ingredients
The Base
- 100 ml Soy Milk the natural, low processed one
- 1/2 Lemon Juiced
- 300 ml Canola Oil
The Flavour
- 1 tbsp Sweet Mustard
- 1 pinch Garlic
- 2 tsp White Vinegar
- 1 dash Kala Namak optional, gives egg taste.
Instructions
- Make sure your base ingredients are all at room temperature. If your soy milk is in the fridge, take it out and let it warm up a bit. Press the juice of half a lemon.
- Mix soy milk and lemon in a tall measuring cup. Slowly add the oil while continuously blending. It is important to pour slowly and steadily to make the emulsion work. If you pour the oil to fast, you end up with soup instead of a firm mayonnaise. Continue slowly adding the oil, until your mayonnaise is firm enough. You reach this point is when the ratio between oil and soy milk is about 1:3.
- Time to add some basic flavour. Give a spoon of mustard, some vinegar and pressed garlic into the mayonnaise. Carefully stir in the ingredients without blending further.
- I suggest storing this base mayonnaise in a jar at this point. In the fridge, you can keep it for a long time. If you want to make a dip or sauce with extra spices, take some of your mayonnaise and add what you feel like. The remaining mayonnaise stays in your fridge and is ready to be transformed into something different when needed.
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Nutrients per serving
Nutrition Facts
Basic vegan Mayonnaise
Amount per Serving
Calories
682
% Daily Value*
Fat
76
g
117
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Sodium
65
mg
3
%
Potassium
60
mg
2
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
104
IU
2
%
Vitamin C
9
mg
11
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
