Vegan 2-Minute Mayo
Vegan 2-Minute Mayo

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan 2-minute mayo. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegan 2-Minute Mayo is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Vegan 2-Minute Mayo is something which I have loved my whole life. They are fine and they look fantastic.

Save time and buy groceries online from Amazon.co.uk Check Out Vegan Mayo On eBay. Store refrigerated in a glass jar. I came up with this after giving up on store bought mayo, being disappointed in its flavor, texture and price. After weeks of searching and trying out, I think I've got it!

To begin with this particular recipe, we have to first prepare a few components. You can have vegan 2-minute mayo using 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegan 2-Minute Mayo:
  1. Prepare 1/2 cup unflavored soy milk (no sugar or salt added)
  2. Prepare 1/4 tsp salt
  3. Make ready 1/2 tsp mustard, optional
  4. Make ready 1/4-1/2 cup light vegetable oil (I use canola)
  5. Prepare 2 tsp vinegar

Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. I promise NONE of your non vegan friends would know the difference if you didn't tell them this mayo was vegan. Let's jump straight into the recipe and method… Print Recipe.

Steps to make Vegan 2-Minute Mayo:
  1. I use an immersion (stick) blender. I assume a regular blender would work just as well, and probably a food processor too.
  2. Place soy milk, salt and mustard (if using) in blender jar.
  3. Measure out oil and set aside ready for use. I measure out the maximum, and stop pouring (directions in step 5) when I reach the desired consistency.
  4. Turn on blender on med-high and blend milk for 20-30 seconds.
  5. While still blending, start pouring the oil slowly into the jar. After about ten seconds the mixture should begin to thicken.
  6. Keep adding oil until you reach almost your desired consistency. You can make it anything from watery to very thick. The more oil you use, the thicker and creamier the final result.
  7. Add the vinegar and keep blending until you're happy with the result.
  8. Taste and correct if necessary. Blend again for a few more seconds if you do.
  9. Options: This recipe is very versatile and can be turned into any mayo-based dressing. For example: Caesar salad dressing: add 1 minced clove of garlic, 2 tbs water and 1/2 teaspoon sugar. Aiole: add 2 cloves garlic and 1/2 tsp freshly squeezed lemon juice. Please share your own variations!
  10. Keeps fresh for at least a week if stored refrigerated in an airtight container. May keep for longer, but I prefer making small batches more often.

I promise NONE of your non vegan friends would know the difference if you didn't tell them this mayo was vegan. Let's jump straight into the recipe and method… Print Recipe. In a wide-mouth jar, layer your ingredients as follows. It has protein, fiber, and it's really creamy and garlicky! Vegan salad dressings don't have to be as boring as plain old oil and vinegar.

So that is going to wrap this up with this exceptional food vegan 2-minute mayo recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!