As you know, vegans adhere to particularly strict principles of vegetarian nutrition and do not eat not only meat and fish, but also eggs, milk and dairy products of animal origin. But this does not mean that they should only fill salads with vegetable oil, because you can cook a very tasty and healthy vegan mayonnaise. By the way, his recipe is suitable for people who observe church fast.
Lean mayonnaise at home: an egg-free recipe
Lean mayonnaise made according to this recipe is no different from natural in appearance. It is the same white, thick, but most importantly, healthy and natural. Very quickly, without putting much effort, you can make such a lean mayonnaise at home.
The recipe for making vegan mayonnaise is to follow these steps:
- Vegetable oil (300 ml) and cold soy milk (150 ml) are whipped with a hand blender until a homogeneous white emulsion is obtained.
- Spices are added to the base for mayonnaise: table mustard (1 tablespoon), lemon juice (2 tablespoons), salt to taste, a little sugar and pepper.
- All ingredients are well beaten by a blender until a thick consistency is obtained. If the mayonnaise is still liquid, you can add a little lemon juice.
Instead of soy milk, you can use any other, but certainly vegetable origin (coconut, almond, etc.). The main thing is that it is well chilled. Milk can also be replaced with 100 ml of aquafaba - a decoction that remains after cooking chickpeas. Only in this case, first the aquafab is mixed with spices and whipped until lush foam, and then vegetable oil is poured into it with a thin stream.
Tofu Vegan Mayonnaise
It’s very easy and fast to make vegan mayonnaise from tofu cheese. To do this, pour a full cup of cheese into a bowl, add vegetable oil ( ¼ cup), a clove of garlic, a pinch of salt, a teaspoon of mustard and twice as much vinegar. All ingredients are thoroughly whipped with a hand blender until a homogeneous white mass is obtained.
If vegan mayonnaise is to be used immediately, it is recommended that you add fresh herbs to it. The taste of salad dressing will benefit from this. This mayonnaise with herbs can also be spread on bread and served as a snack.
Lean Sunflower Seed Mayonnaise Recipe
In appearance and taste, this mayonnaise is more like an independent sauce, which is served with vegan cabbage rolls or chickpea meatballs. But in salads with fresh vegetables, he very harmoniously complements the taste of the dish.
Vegan mayonnaise from seeds is prepared according to the following recipe:
- A glass (200 ml) of peeled sunflower seeds and half as many pumpkin seeds are poured into a bowl of a stationary blender. Next, add olive and linseed oil (2 tbsp. Each), the juice of a whole lemon and agave syrup or maple (1-2 tbsp. To taste).
- Next to the ingredients are introduced spices: black and sea salt (¾ teaspoon each), mustard powder (1 teaspoon), black pepper and a mixture of Indian asafoetida spices (on the tip of a knife).
- Lastly, water (1 tbsp.) Is added to the blender bowl. In the process of whipping, some more water may be needed. You need to look at the consistency and add if necessary. In the finished mayonnaise, you can add greens and complement its taste with your favorite spices. For example, it will be delicious if you add a few seeds of zira to it.
Lean Bean Mayonnaise
The mayonnaise, prepared according to the recipe below, is identical in color, taste and texture to the traditional mayonnaise on egg yolks. At the same time, it is prepared only on the basis of white beans (canned or boiled) and vegetable oil.
How to cook vegan mayonnaise from beans, we tell in detail:
- With a can of 380 ml canned white beans, all the liquid must be drained. You can also take the same amount of boiled beans without water.
- Pour the contents of the jar into a blender and grind to a thick paste.
- Add vegetable oil (300 ml) and continue whisking for another minute.
- Add a little salt and sugar ( ½ teaspoon each), dry mustard (1 teaspoon) and lemon juice (2 tablespoons) to the chopped beans . The last ingredient, if necessary, can be replaced with a tablespoon of vinegar. If desired, you can add dried or fresh herbs.
- Beat all the ingredients together for the last time, and mayonnaise be used as intended.
The total cooking time for mayonnaise according to this recipe is no more than 5 minutes.
Healthy Cashew Mayonnaise
Uniform in consistency, natural and delicious mayonnaise is obtained from cashew nuts. A minimum of ingredients is used for its preparation, and the taste is simply excellent. Before cooking, you need to soak the nuts overnight or for a day in cold water with a tablespoon of apple cider vinegar.
You can make vegan cashew mayonnaise in many ways:
- Cashew nuts soaked in water and apple cider vinegar are mixed in a bowl of a stationary blender with cold soy milk (50 ml). Gradually, in the process of whipping, vegetable oil is poured into it (up to 80 ml), salt and pepper are added (by a pinch). The consistency should be dense and uniform.
- Soaked nuts are beaten with an immersion blender or in a stationary bowl with garlic (2 cloves) and lemon juice (80 ml). A tablespoon of mustard powder and sea salt ( ½) teaspoon are added . Mayonnaise is as tasty as cooked according to the first recipe.
Vegan Mayonnaise: Flax Seed Recipe
For the health of the body, flax seeds are recommended to be used every day. But if in their pure form it is not very pleasant to eat them, then it will be just right in the composition of mayonnaise.
Vegan mayonnaise based on flax seeds and linseed oil is prepared as follows:
- Flax seeds (tablespoon) are soaked overnight in cold water.
- In the morning, seeds that are larger in size are washed out from the released mucus, whipped with a submersible blender, and then linseed oil (200 ml) is poured into them in a thin stream.
- Dry mustard and sugar (1 teaspoon each), vinegar (1 tablespoon) and salt to taste are added to the resulting mass. You can also add any spices that will help improve the taste of mayonnaise. It can be zira, marjoram, dry chili peppers. It will be enough to add a pinch of different spices, and then beat the mayonnaise again with a blender.