Correction: Veganaise. Yummy not-so-gross mayo sans raw eggs. Curious? I was too. I thought Mayo required the use of eggs to get the fluffy texture. Not so, it is the whipped oils plus the soymilk that give it the fluff. We had been spending a small fortune on Veganaise, the brand, when lo and behold there was a recipe for a vegan mayonnaise on the back of the soymilk container. The container of Edensoy Soy and Rice Blend to be specific. The recipe was so simple that I had to see if it compared to our beloved veganaise. Surprisingly it does. Though I think we could have skipped the addition of mustard and instead opted for a mustard powder. I of course took the leniency of adapting the recipe from the box of soymilk and the one I followed is below.
Vegan Mayonnaise
1/2 cup Olive Oil
1/2 cup Grapeseed Oil
1/2 cup Soymilk
1/4 cup Apple Cider Vinegar
1 Tablespoon Mustard
2 Tablespoons Agave Nectar
Freshly ground Black Pepper
Salt to taste
Recipe makes about a pint.
Though it may also be equally as gross to imagine consuming that much oil, it's not like you're doing it in one sitting. Whip the oils together with the soymilk until creamy, then slowly stir in the vinegar. It will appear to solidify but this is an illusion. Stir in the remaining ingredients and taste. MMMmmm Delicious.
Now you must make something with the vegan mayonnaise right? Well, here's another recipe to satiate that desire.
Deviled Eggs
1/2 dozen eggs
1/4 cup vegan mayo
1 tbsp mustard
dash hot sauce
1/4 tsp salt
Ethiopian spice blend (mostly paprika and cayenne toasted)
Halved green olives
Hard boil the eggs, peel, slice in half, remove yolks, mash with a fork or some other mashing implement, mix and mash with the mayo, mustard, hot sauce and salt. Spoon into the egg halves, sprinkle with the spices and press a half of a green olive on top. Enjoy.
Stay tuned for a post on homemade veggie burgers!
