Among the sauces for flavoring basic foods, mayonnaise occupies a central place. It is a suitable addition to snacks and sandwiches. It makes a perfect tandem with different types of meat, with salads, baked goods and vegetables.
However, it is known to be made with eggs and for vegans this is an unacceptable ingredient. There are ways to keep mayonnaise on your menu if you've chosen to be vegan. Mayonnaise can also be prepared without animal products.
This can be done by replacing eggs with vegetable products. Suitable are soy milk, tofu, boiled chickpeas, almond milk, raw cashews.
These vegan mayonnaises are light and pleasant in taste, they are a good addition to salads and can be spread on a slice of bread. Their density is regulated by the amount of liquids that is added. They can also be stored in a glass jar for 4-5 days in the refrigerator. There, the mayonnaise thickens a little more, so the next time you use it, you can try another taste sensation created, by the different consistency.
All vegan mayonnaises are made by pureeing the ingredients in a blender, with the addition of a selected fat - oil or olive oil. However, the fat can be avoided if you like. This is done when choosing the main ingredient. For example, the cashew fat is sufficient and you don't need to add any more.
What are usually the main ingredients in vegan mayonnaise?
Apart from vegetable milks or soy products, as well as fat, which is added in most cases, other ingredients are mustard, vinegar, garlic powder, lemon juice, salt, all products that are found in every household. Therefore, preparing the vegan mayonnaise itself is simple, quick and budget-friendly.
Here are two recipes for such a product that can bring everyone a new taste sensation capable of becoming a favorite.
Aquafaba mayonnaise
boiled chickpeas from 1 tin
1 cup of oil
1/4 tablespoon mustard
1 and 1/2 tablespoons of apple cider vinegar
2 tablespoons of maple syrup
salt - by taste
Preparation: All the ingredients are pureed in a blender, along with a 1/4 cup of the liquid from the tin. It's aquafaba, that's the perfect substitute for egg whites. The oil is not put in the blender. After it is blended, it is then added. Chill it in the fridge for about 4 hours.
Mayonnaise with cashews
a cup of raw cashews
1 tablespoon of lemon juice
1/3 cup of water
1 tablespoon of apple cider vinegar
1 tablespoon of mustard
1 tablespoon of garlic powder
salt - by taste
Preparation: Cashews are pre-soaked in water for half an hour. All products are placed in a blender and blended to the desired consistency. Stored in a glass jar, mayonnaise can be left in the refrigerator for up to 5 days.
Check out more vegan spread ideas.
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