💾 Archived View for koyu.space › vydyck › food › recipes › vegan-mayo.gmi captured on 2023-11-04 at 12:13:01. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2022-07-16)
-=-=-=-=-=-=-
Units US
Small Personal Blender: Simply add everything to the cup, attach the criss-cross blade, and blend for 1 minute. Taste for flavor. This is my preferred method and love my NutriBullet (affiliate link ) for small jobs like this!
Immersion Blender: Place the ingredients into a 2-cup measuring cup or tall straight glass (a mason jar would be great), and using the immersion blender, blend for 30 seconds to 1 minute, until creamy. Taste for flavor.
Regular Blender: This will work best when doubling this recipe. Simply place the ingredients in the blender, and process until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed. Taste for flavor.
Store in an airtight container in the refrigerator for up to 1 week.
If you don’t care for dijon, try adding 1/4 teaspoon onion powder.
If you don’t have both lemon and vinegar on hand, taste for flavor with the one ingredient you do have, adding a little more as needed, a teaspoon at a time.
To limit the oil, use 1/4 cup. Alternately, add more, if you prefer, up to 1/2 cup.
Add more salt as needed. The mayo should not be bland tasting, and if so, it can use more salt.
sunflower seed instead of soymilk,tofu or oil
The trick? Well, there are a few. First, make sure your flax seeds are very finely ground for better emulsion and texture. Second, heat the flax and water to form a thick paste. Third, add a small amount of oil at a time, then mix and repeat. The method detailed in the link below worked much better for us than either drizzling the oil in a slow stream or adding it all at once. We had the most success with this recipe from Penniless Parenting