Zutaten für Vegan Mayo
- Soymilk
- Safflower Oil
- Cider Vinegar
- Dry Mustard
- 1 tablespoon agave nectar (or maple syrup)
- ½ teaspoon hot sauce (or to taste)
- Sea Salt
- Fresh Ground Black Pepper
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Zubereitung von Vegan Mayo
- Add 1 cup (240ml) soy milk to a high-speed blender.
- With the blender running on low speed, slowly drizzle in 1 ½ cups (360ml) of neutral-flavored oil (like canola or sunflower) in a thin, steady stream. Don't rush this step!
- Once all the oil is incorporated and the mixture is emulsified, creating a creamy texture, stop the blender.
- Transfer the mixture to a medium bowl.
- Whisk in 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon agave nectar (or maple syrup), ½ teaspoon hot sauce (or to taste), ½ teaspoon salt, and ¼ teaspoon black pepper.
- Taste and adjust seasonings as needed. Add more vinegar for tang, agave for sweetness, or hot sauce for spice.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
4g
Carbs
0g
