Easy Homemade Vegan Mayonnaise

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How do you make vegan mayonnaise? This thick and creamy vegan mayonnaise is a great egg-free substitute for regular mayonnaise. We use it on sandwiches, as a base for dressings and in salads. Skip to the Vegan Mayonnaise Recipe

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What is vegan mayonnaise?

Vegan mayonnaise consists of two main ingredients: soy milk (or aquafaba) and oil. As such, vegan mayonnaise differs from regular mayonnaise, which combines egg and oil. Although the ingredients are different, it’s a great substitute for regular mayonnaise. We often use it in sandwiches, as a base for dressings and in salads.

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When preparing the more traditional egg-based recipe, the oil is slowly stirred or mixed with the egg. By doing this slowly, the mixture emulsifies. That’s why mayonnaise is thick, white, and creamy.

When making vegan mayonnaise, the method is no different. In the egg recipe, the egg helps in the emulsification process. Whereas in the vegan recipe, soy milk or aquafaba take the lead.

Should I use soy milk or aquafaba?

Our recipe works just as well with soy milk or aquafaba. When using soy milk, choose a version without sugar. If you are unfamiliar with aquafaba, the liquid in a can of beans, we recommend reading this article we shared to explain its use.

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Left: soy milk, right: chickpeas in cooking liquid (aquafaba)

If I had to choose one, it would be soy milk. If you can’t eat soy or don’t have a can of chickpeas lying around, this aquafaba recipe is still delicious.

Does vegan mayonnaise taste good?

Yes, vegan mayonnaise tastes great. We mentioned two main ingredients: soy milk or aquafaba and oil, but in our recipe below we added a few more flavorful ingredients to make sure it tastes great.

To make the vegan version as good as regular mayonnaise, we added these ingredients:

Vinegar — Season red wine vinegar, white wine vinegar or apple cider vinegar. The vinegar will lighten all the other ingredients and give them a delicious aroma.

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Salt — As with most recipes, salt is essential for mayonnaise to taste great. So if your mayo isn’t picking up flavor, add a pinch of salt. I bet this will fix it!

Dijon mustard — Mustard is another emulsifier and adds an extra spicy taste. When we make our egg recipe we add mustard and we love it so adding it here is perfect.

lemon juice — We mentioned fresh lemon juice as an optional ingredient, but I always add some when I have lemons at home.

sweetener – I don’t normally add a sweetener, but it balances the vinegar perfectly. You can add maple syrup, brown rice syrup, and even cane sugar. Honey is also an option if you eat it.

How to make vegan mayonnaise

The full vegan mayonnaise recipe is below, but let me walk you through the methods we recommend for preparing it.

Use a food processor — A food processor is my favorite device for making mayonnaise. Every time I use it, the recipe always works.

Use a blender — Hand blenders are a popular tool for making mayonnaise, and they work for this vegan version. Use a large jar and don’t forget to add some air towards the end of the mayonnaise preparation. I do this by slowly moving the blender up and down. As you do this you will notice that the mayonnaise will thicken.

Ordinary blenders aren’t that foolproof “I’m not saying you can’t make this recipe in your blender, but we haven’t been that successful ourselves. If you have a powerful blender, you can be more successful.

By hand is time consuming and tiring “You can hand whip, but I have to be honest, I didn’t do it myself. I’ve made mayonnaise by hand a number of times, but I always prefer a food processor. Making mayonnaise by hand takes much more time and requires a lot of effort.

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tips to do

Mayonnaise is an emulsifier, meaning the oil is suspended in the soymilk (or aquafaba), forming a thick, creamy mixture.

I have two tips for making mayonnaise:

Add the oil slowly. Little by little I speak drop by drop. I know it takes time, but trust me, adding oil slowly will help the emulsifying process. Add it too quickly and your mayonnaise may never thicken and leave a mess.

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Use room temperature ingredients.. Make sure all ingredients are at the same temperature to help them emulsify.

Delicious ways to use homemade mayonnaise

Homemade vegan mayonnaise isn’t just for sandwiches! Use it to make one of those delicious salads – we love using it on ours Potato salad, our creamy coleslaw or our broccoli salad.

It is absolutely perfect for preparing a tuna salad or a chicken salad. If you don’t eat seafood or meat, just substitute mashed chickpeas for the tuna or chicken!

You can also turn mayonnaise into your own creamy salad dressings! Try this easy tartar sauce.

Easy Homemade Vegan Mayonnaise

Vegan mayonnaise is a great egg-free substitute for regular mayonnaise. We use it on sandwiches, as a base for dressings and in salads. The methods for making vegan mayonnaise in a food processor and with an immersion blender are shown below. We haven’t had as much success with a regular blender.

1 ½ cups or 24 tablespoons

will need

1/2 cup (120 ml) room temperature soy milk, see Aquafaba Substitute Instructions

1 tablespoon red or white wine vinegar, can substitute apple cider vinegar

1/4 to 1/2 teaspoon fine sea salt

1 ½ teaspoons Dijon mustard or substitute 1/2 teaspoon dry mustard

1 teaspoon fresh lemon juice, optional

1 cup neutral oil such as sunflower, grapeseed, or vegetable oil

Optionally a pinch of cane sugar or maple syrup

addresses

  • Prepare mayonnaise in a food processor.
  • Place soy milk (or aquafaba) in the bowl of a food processor. Blend for about a minute or until the liquid starts to thicken.

    Add the vinegar, salt, mustard, and lemon juice to the bowl and stir for another 30 seconds to mix well.

    Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil in small drops until about a quarter of it is added (this is essential for a good emulsion).

    It may be a little looser if you notice the mixture starting to thicken and emulsify. Add the oil slowly but build up in a thin stream rather than dripping oil.

    After adding all the oil, scrape the bowl, then mix for 10 seconds.

    Taste the mayonnaise, then adjust with more salt or sweetener if you feel the need.

    If the mayonnaise is in the fridge, it will thicken even more. If the mayonnaise is too runny for you, you can add a little oil. Do this slowly.

    • Prepare mayonnaise with a hand blender.
    • In a large mason jar or the large jar that comes with an immersion blender, combine soy milk (or aquafaba), vinegar, salt, and mustard.

      Blend over high heat with an immersion blender until the mixture begins to thicken.

      Slowly add oil with hand blender on high speed. Adding the oil will take a minute or two. Adding the oil slowly will help the mayonnaise emulsify and thicken.

      When you’re done adding the oil, move the stick blender up and down to introduce some air. If the mayonnaise is too runny, add a little more oil so it thickens a bit more. (If the mayonnaise is refrigerated, it will thicken even more.)

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      • Store vegan mayonnaise in an airtight container in the refrigerator for 2-3 weeks. Fluid can collect at the top when sitting. However, I have found that it mixes easily with a spoon.

Advice from Adam and Joanne

  • Replace soy milk with aquafaba: Use 4 tablespoons (1/4 cup) aquafaba instead of 1/2 cup soy milk. The aquafaba reaches a higher volume, so we reduce the amount needed. The other ingredients listed in the recipe do not need to be changed.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. The calculations refer to mayonnaise made from soy milk without the addition of sweeteners.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 tablespoon / calories 82 / total fat 9.2g / Saturated Fatty Acids 1.2g / cholesterol 0 mg / sodium 58.4mg / carbohydrates 0.1g / fiber 0g / total sugar 0g / protein 0.1g

AUTHOR: Adam and Joanne Gallagher



Article content is collected and compiled by:
en.intelnuc.com.vn

Source : inspiredtaste.net

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