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PLANT-BASED MAYONNAISE
Mayonnaise is a pantry staple easily made into an egg-less plant-based version. Use plant-based milk with a higher protein content, such as unsweetened soy milk, for a thicker and creamier consistency. If you avoid soy and want an equally thick yet sweeter version, substitute with high-protein coconut cream.
INGREDIENTS
1 cup/250 ml soy milk or unsweetened dairy-free milk
1 tbsp/15 ml lemon juice, to taste
1 tbsp/15 ml Dijon mustard, to taste
½ tsp/2 ml sea salt or black salt*, to taste
1 ½ - 2 cups/375-500 ml vegetable or canola oil
* For an egg flavor and smell, use Indian Black salt ‘Kala Namak’ to add a sulfuric-umami flavor.
METHOD
Method Blender:
Place all the ingredients except the oil in a high-powered blender bowl. Start blending on low and slowly drizzle in the oil while increasing the speed and blending until the mayo is thick and creamy.
Method Immersion blender:
Place all the ingredients except oil into a tall container. Add half of the oil. Submerge the blender into the contents and blend until the mayo begins to thicken. Add remaining oil as needed until mayo is thick and creamy.
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