Discover the egg‑free delight: Make your own vegan mayo
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 come eggs and salad, and of course, mayonnaise. However, choosing the right one isn't easy for everyone. So, before you decide on the best option, consider making mayonnaise yourself at home. You can even make a vegan version, which contains neither eggs nor vinegar. My family confirms it’s better than the classic version.
Recipe for vegan mayonnaise (soyonnaise)
I make vegan mayonnaise using soy plant milk, and instead of vinegar, I add lemon juice. It lasts longer in the fridge 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, this mayonnaise works well for vegetable salad, and it's also worth trying on a sandwich or with a barbecue.
Ingredients:
- 4 fl oz unsweetened soy plant milk
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- A generous pinch of smoked salt
- 5 to 6 fl oz canola oil
Preparation:
- Shake the soy milk and pour the appropriate amount into a container where you will prepare the soyonnaise.
- Add the lemon juice to the soy milk and blend the mixture for 2-3 minutes until it starts to foam.
- Next, add the mustard and salt, then mix for another 2-3 minutes.
- While continuing to blend, gradually add the oil. Observe whether the soyonnaise reaches the right thickness, and once it does, blend it for an additional 3 minutes.
- Transfer the soyonnaise to a sealed container and place it in the refrigerator to thicken.
