Marie's Vegan Mayo
"I must say that this recipe is a little tricky, but once you get the perfect result you won't go back to those pricey soy mayonnaises. Cooking time is chilling time."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cup
ingredients
directions
- Add the lemon juice to the soy milk and let curdle.
- Whisk in the arrowroot.
- Put the mixture in a small pot on medium heat.
- Let thicken for a couple of minutes (don't forget to whisk). Remove from heat source.
- Let the mixture cool down to room temperature (very very important).
- Put in a blender or food processor. Add the seasonings. Whip it up!
- On medium/slow speed, slowly drizzle, drop by drop, the vegetable oil, until the mayo is thickened.
- Hand-held blender method: Put the thickened soymilk mixture in a tall container and put the cup of oil over it. Slowly pull up your blender while constantly blending.
- Keeps for up to 10 days in your fridge.
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RECIPE SUBMITTED BY
I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.
