Vegan Mayonnaise

 

https://www.youtube.com/watch?v=jKKuAFBnP_4

ingredients: 25 cashewnuts 3 garlic cloves juice of half a lemon 1/3 tsp pink salt 1/4 tsp black pepper powder 1 tsp apple cider vinegar 1/4 cup water

https://www.youtube.com/watch?v=RuQf_QqgHYc

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

https://www.youtube.com/watch?v=0uibiOQOTtI

https://veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan/

Vegan Mayonnaise Recipe | Low Fat + Soy-free + Nut-free

Homemade mayonnaise recipe that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. The secret is in the ingredient and in the process to produce a vegan mayo for a fraction of the cost of store-bought mayonnaise.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Condiment

Cuisine: World

Keyword: eggless mayonnaise, vegan mayonnaise recipe

 

Servings: 20 tablespoons (one jar of 300 ml [10 fl. oz.])

 

Calories: 35kcal

 

Author: Teenuja Dahari - veganlovlie.com

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.

Notes

*Canned or precooked beans will NOT work in this recipe. The bean juice needs to be exacted from soaked uncooked beans. Then this bean juice is cooked into a custard.

LOW FAT OPTION AND CHOICE OF OIL

**You may use only 2 tablespoons of oil in this recipe if you want this mayonnaise to be low fat. In this case, start with just 1 tablespoon water. Otherwise, the mixture might be too watery to emulsify properly.

I have had best results with sunflower or vegetable oil. Olive oil does not work very well; it leaves a somewhat bitter aftertaste in the mayonnaise. So, I do recommend using the recommended oil as per the recipe.

CALORIE CONTENT

Calorie calculation is based on a one tablespoon serving (with 4 tablespoons sunflower oil used in the recipe). If you vary the amount of oil, calorie amount will change.

SHELF LIFE

***This mayonnaise may keep for more than a month if clean utensils are used. But for food safety, 2 weeks is the recommended shelf life. Go by the smell test to determine its freshness.

Buy Indian black salt (kala namak) from here - https://amzn.to/2J1JwTT

Link to original post - Eggless Mayonnaise | Vegan Mayo Recipe - https://veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan/