I love Veganaise so much I could eat it out of the jar with a spoon, never mind putting it in or on anything. Here in Toronto, it usually costs between $5 and $7 per jar, which is more than enough to stop me from picking it up off the shelf no matter how much I want it. While sleuthing for a carrot-ginger salad dressing one day, I happened upon a recipe for vegan mayonnaise that didn't use tofu - just soy milk and oil with some seasonings. Curious to know how this could work without tofu, I made a batch. It was so damn good I'll never buy Veganaise again! Give it a try - it's every bit as creamy and delicious as Veganaise, and a few dollars cheaper, too. Just try not to go gonzo on it since it's still got as much fat as any other mayo.
Damn Good Vegan Mayonnaise
(adapted from The Candle Cafe Cookbook)
1 cup soy milk (make sure it is plain and unsweetened, if possible)
2 1/4 cups safflower or canola oil
1 1/2 tbsp apple cider vinegar
1/4 -1/2 tsp dry mustard
1 tsp to 1 tbsp agave nectar
Dash of hot sauce (optional)
2 tsp sea salt
1 small clove finely minced garlic
Freshly ground black pepper
Directions
With a blender, measure the soy milk and pour it into the blender jug. Turn on the blender and slowly drizzle in the oil until it is fully combined and the mixture creamy. Add the remaining ingredients and mix until just combined. If you find that the mixture is not as thick as you would like it, blend it on high for a few seconds until it reaches the consistency you want. Taste and adjust seasonings to your preference. Transfer to a container and refrigerate for up to one week.
Makes about 2 1/2 cups.
Thursday, October 25, 2007
Even Better than Veganaise
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20 Foodies:
my hubby loves Veganaise. I bet he would love this!
You know, since you have a soy sensitivity, perhaps you could try this with a rice milk and see what happens. I'm not sure if there is some quality to the soy milk that makes the mayo so creamy, but since it's just another milk I don't see why rice milk won't work. You could even try almond milk if you don't have a sensitivity to those. If you do, perhaps a hemp milk might be another milk you could try.
I've been trying to make vegan mayo without tofu SO many times. I still haven't succeded, what's the secret trick? I'll definitely be trying this and hopefully it'll work this time.
Emmie:
It seems to be the air that gets whipped into the oil and soy milk that makes it emulsify and combine into a creamy perfectness. The recipe I posted uses pretty much the same method I've seen used for egg-based mayo, so I was skeptical myself when I saw it and thought it couldn't be done with the milk and oil. Was I ever wrong! If you have a blender (or a mini-food processor) the trick is to have the appliance blending the milk on high and adding the oil in a thin, slow stream. When you're done, you have vegan mayo. I haven't tried it with a non-soy milk, but I will try something else the next time to see if I can get the same results. I have tasted almond milk in the past that I think would be just as good for this as soy (just get an unsweetened,non-vanilla kind). Let me know what happens if you try it.
That's very similar to the recipe from Vegan World Fusion that I've been enjoying. The method is a little different, but it sure is good. You're right - way better than veganaise!
atxvegn:
It would be neat to try different flavours - like a lemony mayo, one with herbs, blended with roasted garlic or even roasted red bell peppers. And this mayo would be great in a warm spinach dip (I think I've seen it called for in dips like this).
Thanks for your comment! :o)
i would be scared to have 2 1/2 cups of delicious mayo laying around, if i had to use it up in a week.
damn!
xo
kittee
Why do you think this only lasts a week when Veganaise lasts so much longer? I'm wondering if the apple cider would act as a preservative or if it's in too small a quantity? I guess I could halve it.
This reminds me of the soymilk whipped "cream" in How it All Vegan. . . they use the exact same method, soymilk and oil base, except they add more sugar (and a splash of vanilla). Now that I think of it, that texture is also just like mayonnaise, too!
I think I want to try this. One reason is I just bought some veganaise and it was 5.99. So it would be much cheaper second of all I was looking for a recipe to use some organic blue agave sweetener I bought.
I have tried making mayonnaise with quite skim hemp milk and with water but they didn't work.
Both got thick to certain point, but after that nothing happens no matter how long you blend it. Hemp milk got much more thicker than water. (hehe, I know it's stupid to even try to do mayonnaise with water but I was so curious :D I was surprised that it actually got quite thick with just water + oil!). Since tofu thickens it a lot, maybe I should try to do very soft hefu (hemp tofu) and then make mayonnaise out of it.
If the hefu thing doesn't work I'll just give up and get soy milk.. I try to boycott soy products but looks like this might be like the only thing in vegan cuisine that has to be made with soy...
Yep, of course it worked only with with soy milk... Maybe it has something to do with the fact that soy milk foams so much easier than hemp milk.
Runny hefu works well too!
Fabulous! I made 1/2 batch with light soy milk, using a stick blender, and it turned out with a great consistency!
wonderful. this got me over my reflectance to make veganaise!! I am posting about borrowing from your recipe now, thanks!
I am not vegan but try to eat vegan as much as I can and I can't wait to make this, we love veganaise.
Looooove your blog. I will put it on my blog roll! You are awesome.
I just had to cackle when I read that you love the taste of Veganaise so much you could eat it out of the jar! Oh my gosh, I'm so with you on that! It is delicious, and it's annoying to pay so much money for it, so I decided to google and see if anyone had come up with a Veganaise recipe and up popped your post. Thank you so much!! I can not wait to try this!!!
The reason soy works better than other milks is because of the lecithine in soy, which the other vegan milks don't have. The lecithine in egg yolks is what makes regular mayonaise work with cow milk.
So, get some lecithine if you want to use rice milk (or oat milk, or whatever).
To Anonymous Hemp person:
Please post the recipe for hefu, sounds interesting. I assume you don't cook the hemp milk (because of the monounsaturated oil, which is not heat stable), but what do you use as a coagulant? Nigari, calciumsulfate or lemonjuice?
Thank-you I miss Veganaise and refuse to pay $5.99 for a pint jar. I just made this recipe. I halved the ingredient amounts, it worked great and made about 1 1/2 cups. I did not use sweetener and will cut the salt back a little next time. Other than those minor adjustments wonderful flavor and texture.
Can olive oil be used in place of the other oil in this recipe?
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