September 18, 2018

So here we go vegan mayo (with basil and garlic).

I don’t recommend you eating this daily. But there are opportunities in life when mayo is needed (treat yo self moments) and why not make it yourself? With only few ingredients. And you will know exactly what you put inside. I also added some basil and garlic to make it more interesting. 

it would be great if you have

1 dl
soy milk
4.5 dl
sunflower oil (you can also use half olive and half sunflower oil)
1 pinch
salt
2 tbsp
vinegar
30 g
fresh basil
4 cloves
garlic

roll up your sleeves

  • 1. 

    You can use either hand blender or real blender for this. The procedure is similar in both cases. Put 1 dl of soy milk either in a high jar either in blender and mix on the lowest speed possible while slowly adding oil. It should take around 2-3 minutes until you get nicely stiff mayo.

  • 2. 

    The amount of oil really depends on type of soy milk you use and also on the texture you want. So add less for less thick texture and more for thicker one.

  • 3. 

    When the mayo formed nicely add salt to your taste (around 1 teaspoon), vinegar, basil and garlic. Blend some more until everything is nicely combined.

  • 4. 

    You can use the mayo right away or store in the fridge for up to 2 weeks.

wise-ass corner

It takes some practice to make it perfect but just remember that you need to do it slowly and it will work out for sure.

As far as I know only soy milk works. Do you know for any other?

Play with flavors. You can also add lemon zest, other fresh herbs, dried herbs, spices, …

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Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread