Vegan Mayonnaise
https://plantbasedcookingshow.com/2018/05/14/plant-based-oil-free-mayo-3-ways/
INGREDIENTS
Cauliflower Mayo
1/3 cup boiled cauliflower
1/2 Tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp dijon mustard
1 tsp Braggs liquid amino acids
1 tsp arrowroot powder
1/2 medjool date
1/4 tsp onion powder
Cashew Mayo
1/3 cup raw, unsalted cashews
1/2 Tbsp lemon juice
2 tsp apple cider vinegar
1 tsp dijon mustard
1 tsp Braggs liquid amino acids
1/2 medjool date
1/4 tsp onion powder
1/4 cup water
Chipotle Mayo
1/3 cup raw, unsalted cashews
1/2 Tbsp lemon juice
2 tsp apple cider vinegar
1 tsp dijon mustard
1 tsp Braggs liquid amino acids
1/2 medjool date
1/4 tsp onion powder
1/4 cup water
1/2 tsp chipotle powder
1/2 tsp smoked paprika
Vegan Mayonnaise Recipe | Low Fat + Soy-free + Nut-free
Ingredients
- 65 g DRIED white beans* [⅓ cup] cannellini beans, navy beans or chickpeas, soaked overnight & drained - yield 1 cup soaked beans
- 300 ml water [1¼ cups]
- Lemon peel from ¼ lemon
- 2 - 3 teaspoons lemon juice [10 - 15 ml] more to taste
- ¼ teaspoon sea salt
- ¼ teaspoon Indian black salt kala namak
- 2 - 4 tablespoons sunflower oil [30 ml - 60 ml], or vegetable oil or more**, see notes
- 1 - 2 tablespoons water [15 ml - 30 ml] more as required to reach desired consistency
Instructions
- Place the soaked white beans and water in a blender and process until well blended.
- Pass the mixture through a cheesecloth or fine mesh sieve.
- Squeeze out as much bean milk as you can.
- Place the bean milk with the lemon peel in a saucepan.
- Heat on medium temperature while stirring occasionally.
- When the mixture starts to thicken, stir constantly until it reaches a thick custard consistency.
- Then remove from the heat and set aside.
- Remove the lemon peels and allow the custard to cool.
- Once completely cooled, place the custard, lemon juice, sea salt, Indian black salt and 2 tablespoons water in a mixing jug.
- Blend using an immersion (hand) blender until the mixture is smooth and creamy.
- Add in the oil and blend again until the mixture is emulsified.
- Taste and add more lemon juice if you like your mayo more tangy.
- If you want a thinner mayonnaise, add 1 tablespoon water at a time and blend again until you get the desired consistency.
- Place the mayonnaise in a jar and refrigerate for up to 2 weeks***.
- Always use a clean utensil when removing the mayonnaise from the jar.
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