Thursday, February 7, 2013

Vegan Mayo

Vegan Mayo
I would say that mayo is my top favorite condiments and when I went vegan a long time ago I thought I wouldn't be able to have it anymore. But with exploring, you can find mayo alternatives and I happen to be a big fan of them. What I'm not a fan of is the price and the amount  that you get. I would love to improve upon that and the only obvious answer...make your own silly! This recipe will make you think twice about spending your money on the small expensive vegan mayo's. Great with your favorite sandwiches like a BLT (listed recipe) or mixed to make dips and/or spreads. With a few inexpensive investments on a reusable ingredients you will be able to make this mayo over and over again. Enjoy!

Vegan Mayo

Ingredients

Dressing Mixture

-1 cup vegan milk (original or unsweetened), I used Almond Milk (whiter)
-1/4 cup olive oil
-2 Tablespoons white wine vinegar, or lemon juice
-1/2 to 1 teaspoons salt (to taste)
-1 teaspoon The Vegg
-1/4 teaspoon prepared yellow mustard or dry mustard (I was out of dry and used prepared)

Thickening Mixture

-1/2 cup and 2 Tablespoons cold water
-3 1/2 Tablespoons cornstarch
-1/2 teaspoon Agar Agar Powder)

Directions

Place all of the Dressing Mixture ingredients into your blender and set aside and lightly blend for 30 seconds.

In a 2 cup measuring cup, mix together the water and agar agar from Thickening Mixture and let sit for a few of minutes. Add the cornstarch and whisk well. Take the measuring cup and microwave on HI for 1 & 1/2 minutes. Whisk every 30 seconds, until thick and translucent (it will look funny, thick, and gloppy). Make sure to scrape the bottom of the measuring cup with the whisk, so that no cornstarch gets left at the bottom.

Scrape the cooked Thickening Mixture into the blender containing Dressing Mixture. Once the ingredients are all mixed, blend until the mixture is frothy and emulsified (you can't see any chunks from thickening mixture).

This mayo doesn't get thick as you blend it, like regular mayonnaise. It will thicken in a few hours or you can store over night in the refrigerator as well. Pour into a clean pint jar, cover and refrigerate. You will know its done because it should be firm enough like regular mayo.

Keep refrigerated. Enjoy!

-Amy