How to Make Vegan Mayo

Vegan Mayo
How to make vegan mayo two ways.

In this post I want to show you how to make vegan mayo two ways. Both of these recipes will render you a sauce that looks and tastes like mayo. One is made with a base of silken tofu. The other with an oil base.

Silken tofu is Japanese and is very delicate. Pick the one that is not extra firm for this recipe. You will find it in the Asian foods aisle in a tetra pack. It is not refrigerated. This type of tofu is packed in less liquid than the regular kind. Make sure to drain it completely before using it.

Both of these recipes use oil. It is important that you pick an oil that is not strong in flavor. I used avocado oil for both of them. If you are using olive oil pick one that is not extra virgin or your mayo will taste like olives.

One big recommendation for the oil based mayo is that you use room temperature soy milk. I have tried making this with oat and almond milk and the result is different. The mayonnaise thickens better with soy milk for some reason. I would save myself a headache and just use soy!

I will be using an immersion blender for the oil based mayo recipe so I will put all of the ingredients into a bowl at once. However, if you are using a regular, standup blender you will have to add the oil very slowly in order for this to emulsify.

Here are two other vegan dressings that you can make Carrot Salad with Wasabi Dressing and Balsamic Vinaigrette

How to make vegan mayo with tofu:

7 oz. silken tofu
1/3 cup avocado oil — or use an oil that does not have a strong flavor
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon mustard powder

Place all items in a blender and blend until creamy and smooth.

Refrigerate in a closed container for up to 7 days.

How to make vegan mayo with oil:

1/2 cup soy milk, room temperature
1 teaspoon salt
1/4 teaspoon mustard powder
2 teaspoon white vinegar
1 cup avocado oil — or use an oil that does not have a strong flavor

If you are using an immersion blender – place all the ingredients in a measuring cup. Mix them and start blending on low until the oil emulsifies. Increase the speed to high and finish blending until you have a thick, smooth mayonnaise.

If you are using a regular blender – place the soy milk, salt, mustard and vinegar in the blander and pulse to mix. Take the removable part off the lid and start pouring the oil in slowly until mayonnaise is emulsified.

Refrigerate in a closed container for up to 5 days. If the mayo separates simply mix it before using.

Print your recipe here

Imprima su receta acá

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