A sandwich just isn't a sandwich without a slathering of mayo! I have tried other vegan mayos, like Vegenaise, and while it is very convenient, its kind of spendy, has more sodium than I care for and I like the flavor if this much better.
Homemade Vegan Mayo Yield: 4+ cups
What you will need:
3-4 cloves of roasted garlic (depending on size)
1/2 Tsp low sodium Pink Himalayan salt
1/4 Tsp black pepper
1 1/2 Tbsp Dijon Mustard
3 Tbsp lemon juice
300 ML Soy Milk (unsweetened works the best)
300 ML Oil (any neutral flavor oil, I use canola)
How to Make The Mayo:
Put everything, except the oil, into a high speed blender and make sure it gets blended well.
Once everything else is blended, with the speed on the low end, slowly start to add the oil. You will see that it don't take long for it to emulsify and get thick.
I like to store mine in a pint sized Mason/Ball jar (as seen above). This will make a little more than what can fit into the jar, so that's just a good excuse to have a sandwich!
Tip: I am the kind that likes to make enough to feed an army so I can freeze the left overs. With this, its so easy to make it and it is best served fresh, that I suggest only making what you think you might need for the week.
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