How To Make Vegan Mayo


This is a life-changing experience. I mean I had been thought that egg yolks and oil = mayo, but this? This is on another level. You have to give this a try in order to find out what I am talking about. Who knew? That by combining all the below listed ingredients together will make a healthier version of mayo? I discovered a curry powder mixture from my InstaFam, @izzypreps. I saw her making a Japanese curry roux and I knew I have to give her recipe a try. You can read all about it here. You can of cos use any curry powder mixture if desire. Be sure to taste it 1st before adding, so you're able to adjust the quantity. Less is more and less will go a long way. Without much delay, let's get started with the recipe.

Ingredients:

(Make about 1 Cup)

  • Apple Cider Vinegar Preferably Organic, 2 TSP

  • Fresh Lemon Juice, 2 TSP

  • Dijon Mustard, 1 TBSP

  • Maple Syrup Preferably Grade 'A', 1 TSP

  • Sea Salt, Pinch

  • Madras Curry Powder, 1/4 TSP

  • Dried Chinese Mushroom, 1

  • Silken Tofu, 300g

Equipment:

  • Blender / Food Processor

Directions:

  1. Please visit my "The Kare Panzerotto" page for the madras curry powder recipe.

  2. In a blender or food processor, add in all the ingredients.

  3. Blitz until well combine and smooth.

  4. It should resemble a mayo texture.

  5. Taste and adjust for seasonings.

  6. Transfer to a sterilized jar.

  7. Set in the fridge until ready to use.

  8. *The will keep in the fridge for 3 days.*

#mayo #vegan

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