With the following recipe, you can make a tasty vegan soy mayonnaise that can go in salads, on sandwiches, on crackers and bread and with many other appetizers. It can be made in five minutes and non-vegans love it just as much as nutritionally-conscious people.
My family and friends could not believe that this was eggles and vegan, because it taste so good. So here goes the recipe....
200 ML Soy Milk
3 Teaspoon Apple Cider vinegar
1 Teaspoon Heaped Mustard sauce
1 Teaspoon heaped Pepper powder
1/2 Teaspoon Salt
1 Teaspoon heaped Sugar
2 Cups or more Olive or Vegetable oil - I used Olive oil
In a jar pour the soy milk, add the vinegar, mustard sauce, pepper powder, salt and sugar and blend well with a hand blender for 2 minutes on low speed. Then slowly add the oil in thin stream and continue blending as you are pouring the oil, till it thickens. Once you find that it has thickened then stop pouring oil. Remove into a jar and store in the refrigerator . This remains well for 15 days in the refrigerator.
Note: You can use white vinegar too.
Labels : Chutneys & Dips, Eggless