Daniel Fischer

Vegan Mayonnaise is extremely easy to do and lasts pretty well in the fridge, compared to egg-based Mayonnaise. The problem is that I usually prepare it off the cuff, so the quantities are more guesses than knowledge. I hae heard also that it does not work with every soy milk, but so far I have used Alpro and the milk from Lidl and it worked with both.

Print Recipe

Mayonnaise

Course

Sauce

Cuisine

Plain

Servings

Ingredients

• 200 ml unsweetend Soy milk
• 300 ml Oil you have to try, maybe more, maybe less
• 1 teaspoon Mustard
• 1.5 teaspoon Salt
• 1 tablespoon Vinegar

Course Sauce Cuisine Plain Servings Ingredients 200 ml unsweetend Soy milk 300 ml Oil you have to try, maybe more, maybe less 1 teaspoon Mustard 1.5 teaspoon Salt 1 tablespoon Vinegar

Instructions

1. Put all ingredients into a narrow and high jar/bin
2. Use a hand blender with a beating disc at full speed and slowly pull it up. Once you reach the top of the jar, the mayonnaise should be ready.
3. You can boost your Mayonnaise also with paprika powder, garlic, chili powder etc.

Share this Recipe

Powered by WP Ultimate Recipe