Vegan Mayonnaise {oil-free}
creamy and delicious, this vegan version of mayonnaise is a really worthy competitor!
. . .
use in salads, for sandwiches, even enjoy with some fries!
This recipe is adapted from the book The Homemade Vegan Pantry: The Art of Making Your Own Staples by Miyoko Schinner and is really the best version of vegan mayonnaise I've tried, plus it's super fast to prepare.
I needed mayonnaise to make one of my favorite salads - Everything But The Tuna - my own plant-based version of the classic tuna salad. And so I started digging, reading and trying different recipes until I found the most suitable one! I did adjust it slightly to fit my taste, of course :)
The mayonnaise does not contain oil, which means you can eat it by the spoon-full straight out of the jar without any remorse! It doesn't take long to prepare and the blender does all the heavy lifting, which are two of the things that make this recipe especially appealing.
And now a little bit about the products . . .
Cashews are rich in fiber, plant protein and unsaturated fats - a category of fats aiding in decreasing the risk of cardio-vascular related illness. They are also a great source of copper, magnesium and manganese - nutrients important for energy production, brain health, the immune system and bone health {resource}. To ensure you are taking full advantage of the nutrients, cashews should be consumed raw, but if you would like them roasted, it is best you roast them yourself to avoid added oils and/ or salt.
Tofu is made from fermented soy and is considered a "complete" protein - which means it contains an adequate amount of all nine essential amino acids necessary in the human diet - in addition to fiber, potassium, magnesium, iron, copper and manganese. It is best to buy "organic" tofu, otherwise might contain GMO soybeans.
needed ingredients:
cashew
silken tofu
sea salt
dijon mustard
apple cider vinegar
arrowroot
preparation details
It is best to soak the cashews overnight, but since I always forget (or I just have no idea that I will have the urge to make mayonnaise the next day), I boil them for 15 min., then drain and leave to cool.
As I mentioned above - the blender does all the heavy lifting, so you simply need to place all of the ingredients in it and blend for a minute or two until you achieve a completely smooth texture. You may think that mayonnaise is a little runny, but do not worry, it will thicken after couple of hours in the refrigerator. For best results, make the mayonnaise the night before.
Transfer the mayonnaise to a glass jar and store in the refrigerator for up to a week.
recipe
Vegan Mayonnaise {oil-free}
Creamy and delicious, this vegan version of mayonnaise is a really worthy competitor! Use in salads, for sandwiches, even enjoy with some fries!
Author: The Kitchen Plot
Prep Time: 15 min.
Cook Time: -
Total Time: 15 min.
Serves: -
Perfect for: salads, sandwiches, condiment
Keeps for: in refrigerator - 1 week
* This recipe is adapted from the cookbook The Homemade Vegan Pantry: The Art of Making Your Own Staples by Miyoko Schinner
Ingredients:
1/2 cup raw cashew, soaked
1 pack (300g) silken tofu
2 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1 tsp sea salt
1 tsp arrowroot
2 Tbsp water, if needed
Method:
* In case you forgot to soak the cashews from the night before (like me!)- place them in a small saucepan, cover them with water and boil for 15 min., then drain and leave to cool.
Place all of the ingredients, except the water, in a blender and blend for 1-2 min., until you get a completely smooth texture. If the mayo is too thick, then add a bit of water and blend again.
Transfer to a glass jar and refrigerate for two to three hours to set.
Store in the refrigerator for up to 1 week.
Bon Appétit!