Mayonnaise, Vegan

Vegan mayonnaise is based on either soya milk or tofu, making it suitable for Dairy Free, Egg Free, Fodmap* and Vegan diets.



Making your own mayonnaise is very simple and, having no unfamiliar ingredients, it is suitable for most diets. The only piece of equipment you need is a blender, either a machine or hand-held device.

The quantities are a guide and will vary depending on the consistency you require (for a salad cream add less oil for the more liquid consistency) and the type of oil you use. (I have found that less oil is required when I use olive oil, although this will vary between brands.) Similarly, the salt and mustard required will depend on your taste; and you may want to add a little sweetener. Vary the flavour further with the addition of herbs or spices, eg tarragon, chives, paprika or chilli; or add capers for a tartare sauce.

Diets for which Mayonnaise, Vegan is suitable:

Diabetic, Dairy Free, Egg Free, Fodmap*, Gluten Free, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Serves: 1 1/2 cups

125 ml (1/2 cup) soya milk (not Fodmap)*
1 tsp fresh lemon juice
1/2 tsp mustard, ground**
1/2 tsp salt, to taste
190 ml (3/4 cup) olive oil

Method

COMBINE the soya milk, lemon juice, mustard and salt in a blender.
BLEND for about 30 seconds.
ADD the oil slowly to ensure the ingredients combine smoothly and the mixture thickens.
TASTE and adjust the seasonings as needed.

Serve

– Accompaniment for salads.
– Add chopped capers for tartare sauce.
– The base for many sauces, eg mix with tomatoes, puréed spinach.

Notes

* For Fodmap diets a soya milk-based mayonnaise is not suitable; use tofu as instructed in the recipe below.
** Replace with mixed mustard eg Dijon or seeded in a quantity to your taste.

Ingredients 2

Preparation: 10 mins | Serves: 1 1/2 cups

120 gm (4 oz) soft silken tofu
1 tsp fresh lemon juice
1 tbsp Dijon or seed mustard
1/2 tsp salt
250 ml (1 cup) olive oil

Method 2

COMBINE tofu, lemon juice, mustard and salt in a blender.
BLEND for about 30 seconds or until the tofu is smooth.
ADD the oil slowly to ensure the ingredients combine smoothly and the mixture thickens.
TASTE and adjust the seasonings as needed.

Serve 2

– Accompaniment for salads.
– Add chopped capers for tartare sauce.
– The base for many sauces, eg mix with tomatoes, puréed spinach.

Dishes to accompany Vegan Mayonnaise:

Wrinkled Potatoes
Beetroot Raita
Beetroot, Egg and Potato Salad (not Vegan)

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