Vegan Mayonnaise – three ingredients

I love Mayonnaise and I love to put it on everything. Especially fries. Yes, that is how we Germans roll. Although there are several vegan mayonnaises available on the market but sometimes homemade is best or storebough isn’t available. So let me show you how to make vegan mayonnaise from the most readily available ingredients: soy milk and vegetable oil.

Making your own mayonnaise is very, very easy. Much easier than the version that contains eggs. You don’t have to follow complicated instructions here, you just need a mixer or blender. And all of this will take less than a minute.

After that all you have to do is season your mayonnaise. Of course you need salt, but the rest is up to you. You can add mustard, about 1/2 to 1 teaspoon. You can also add chili powder or hot sauce. Maybe chipotle. Garlic is great, too.

You can make egg-free mayonnaise easily, but fat-free? Not so much. I mean, I am not saying it isn’t possible. It surely is. I just don’t like it, personally. If you want to reduce the fat content in this recipe, you can replace it with guar gum though. A little word of warning that it will affect the texture. I recommend you start 1ith 1/4 teaspoon and see how you like the texture. Wait about five minutes until the mayo has thickened and then add another 1/4 teaspoon, if you like.

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Three-Ingredient Vegan Mayonnaise

Ingredients

• For the regular version:
• 60 ml 1/4 cup unsweetened soy milk
• 120 ml 1/2 cup neutral tasting oil like rapeseed
• 1/2 to 1 teaspoon white wine vinegar or lemon juice
• spices to taste
• For the reduced fat version:
• 120 ml 1/2 cup unsweetened soy milk
• 60 ml 1/4 cup neutral tasting oil
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon dijon mustard
• 1/4 - 1/2 teaspoon guar or xanthan gum
• spices to taste

Instructions

• To make the basic version, place all ingredients in a bender and blend on high for a couple of seconds until the mixture has thickened.
• Add salt and other spices to taste.
• Store in an airtight container and transfer to the fridge.
• For the lower fat version, add soy milk, oil, vinegar, and mustard. Blend.
• Add 1/4 teaspoon of guar gum and blend until thickened.
• Let sit for five minutes to check the texture.
• If the mayo is too thin, add up to another 1/4 teaspoon of guar gum.
• Season with salt and favourite spices.
• Store in an airtight container and transfer to the fridge.

Merken

Merken