Tuesday, May 13, 2014

Homemade Vegenaise

If you've read more of my recipes you'll notice that I love eggs. I also use mayonnaise a lot ... well, veganaise. Truthfully, I don't have anything against mayonnaise as long as you're buying it organically because many store bought mayonnaises have added food dyes and use unhealthy eggs.  However, I use vegenaise because the taste is so much better!

When I am making dips or sauces to go on salads and I need mayonnaise I don't like using real mayonnaise because it has such a predominant flavor that it usually overpowers the other ingredients that I am adding. Vegenaise doesn't do that. It just tastes more pure and the other ingredients to my dips and sauces can really shine.

Vegan Mayo

Just like mayonnaise, I am picky with my store bought vegenaise. I only like the Vegenaise or Earth Balance brands. Of course, these are a little pricey. When summer hits, I find myself going through more vegenaise. I don't know if it's a craving or the salads that I'm making. This year, I decided I needed to start making my own. This has been quite a  little labor of love for me. It's taken me a few attempts (alright, I a lot of attempts) to tweak the recipe and get it where I like it, but it finally worked!

Even if you are an egg fan, try this vegenaise ... it's easy to make and the taste is delish!


Vegan Mayo

Homemade Vegenaise

Makes 1 1/2 cups

3/4 c canola oil
1/2 c almond milk (or other milk alternative)

3 oz tofu
1/2 T apple cider vinegar
3/4 t lemon juice
1 t ground mustard
1/4 t salt


Put all ingredients in a container and mix with an immersion blender. I usually mix for 1 minute to get it to thicken nicely.

Homemade Vegenaise


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