How to make vegan mayo (soyonnaise)
Par Jasmin
When I switch to a vegan diet, the only element I missed is mayonnaise. This vegan homemade mayonnaise is thick, rich and creamy just like the egg mayo, only this vegan mayo tastes incredibly better. Simple ingredients and ready in less than 5 min ! Both homemade soy milk and store bought will work. I use this vegan mayo in my coleslaw salad, vegan burgers, potato salads. it never failed me.
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*Nous ne sommes pas des experts professionnels en nutrition. Ces valeurs sont basées sur des calculateurs de nutrition en ligne et ne sont qu'une estimation suggérée*
Yield: 1 1/2 cup. Nutritional value 1 tbsp:
- 83 Kcal
- Protein: 0.2 G
- Carbs: 0.2 G
- Fat: 9.2 G
How to make vegan mayo (soyonnaise)
Yield: 1 1/2 cup, servings 1 Tbsp: 83 Kcal (kcal in 1/4 cup: 332)[proteins: 0.2 G, carbs: 0.2 G, fat: 9.2 G]
Ingrédients
- ½ tasse Lait de soja nature sans sucre Le mien est fait maison.
- 1 tasse Canola oil or corn oil
- 1 C.à.S. Jus de citron juice from half a lemon
- 1 C.à.S. Moutarde de Dijon
- 2 C.à.S. Vinaigre de cidre
- ½ C.à.S. Sel ajustez au goût
Instructions
- Put all the ingredients into a measuring jug or a glass container. Use an immersion blender to blend it into a thick mayonnaise.
- Let sit in the fridge for a couple of hours or overnight before use. Stores up to 5 days.
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