8 years ago, I was telling you about a milk mayonnaise, without eggs , made in just a few minutes, with the help of a shaker, and today, here, I come back with another version of it, with a vegan mayonnaise, made of vegetable milk, the same extraordinary… made with the help of the vertical mixer 🙂
All you need is oil, vegetable milk (soy milk comes out best), a little salt and, if you plan to use it in a salad or a salty dish, a little mustard. But I tried it without mustard, because I decided to use it for a special fasting cake, like the one here: Cake with mayonnaise , and it turned out great !!! I won’t tell you more now, I’ll come back with details about the vegan cake… I hope, until Christmas :))
Everything goes extremely fast and easy: put all the ingredients in the “glass” of the vertical mixer and “pulsate” a few times, without moving the mixer. Then, slowly, slowly, lift the mixer and mix until the mayonnaise becomes thick. It doesn’t take more than 1 minute! Let it sit for a few minutes, then sit down, then use it. And I’m absolutely sure you’ll use it often! Look how beautiful and silky she is!
- 1 cup (240ml) Avocado Oil*
- 1/2 cup (120ml) Unsweetened Soy Milk*
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
- 2 tsp White Vinegar
- 1 Tbsp Maple Syrup
- All all the ingredients to a bowl or measuring jug. Use an immersion (handheld) blender to blend it into mayonnaise.
- You can use different oils other than avocado oil with varying taste results.
- It is crucial that the non-dairy milk be unsweetened, using a regular sweetened variety gave this a very odd taste.
- Ingredients must all be at room temperature otherwise this recipe may not work out as intended.
- There are tips in the blog post above to help you get the best results from this recipe.
- The fries served with the mayo are our baked potato fries!
- Category: Vegan
- Method: Main Course
- Cuisine: American
- Serving Size: 1 Tbsp
- Calories: 90kcal
- Sugar: 0.5g
- Sodium: 56mg
- Fat: 9.8g
- Carbohydrates: 0.7g
- Protein: 0.3g
Keywords: Vegan Mayo