Basicrawveganmayonnaise Recipes

VEGAN MAYO (THICK AND CREAMY)

Steps:

• Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds.
• Add the original soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.
• Pour the oil over the soy milk mixture. Let it sit for about a minute.
• Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
• Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!

BASIC RAW VEGAN MAYONNAISE

Steps:

• Put the cashews and cauliflower in a food processor, and add the water until combined well.
• Slowly add the oil in one steady stream, and process until thick and creamy.
• Place the rest of the ingredients into the blender to taste, and process until smooth.
• Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
• **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

VEGAN MAYONNAISE

Steps:

• Put the tofu, vinegar and mustard into a jug and blend with a stick blender until smooth. Drizzle the olive oil into the jug in a slow stream, with the blender still on, to incorporate into the mayonnaise. Season with salt, pepper and lemon juice to taste.

VEGAN MAYONNAISE

Steps:

• Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
• Slowly add vinegar or lemon juice until liquid thickens.