Hello!
Here we are; 20 days into the new year and to be honest I thought I had it all figured out but seem to have got lost somewhere along the way into this first month of 2016. Maybe some of you are with me on the lost trail and if you are my only advice is to keep doing what you’re doing and trust the process! So here I am trusting the process with a brand new section to the blog that I like to call ‘Basics’. I’ll be sharing all my tricks and recipes for making vegan staples from scratch in this category and I thought I’d start with the crowd pleaser that is homemade vegan mayonnaise!
You might be thinking that I’m not aware of your new year’s resolution of ditching all the foods that might be harsh on your waist line but believe me I haven’t. I’m very aware that January is a month of new yous and new ways and I’m all for renewing our outlook on various aspects of life but to me it is important to remember that life is best lived in balance. That means having foods that naourish me from the inside out but also eating in a way that makes me feel satisfied. And if there’s something that’s satisfying it’s mayonnaise and if you are conscious about your health and making changes to your ways then learning to make your own is a great step to take.
Often in store bought products there are additives and preservatives to make the item last longer or taste better. Therefore when I can and have the time I like to make my own staple foods. There is something as equally satisfying as eating mayonnaise in using a staple item that you’ve made yourelf from scratch; be that your own plant milk, jam or in this case mayo. I’d really love to invite you to try it for yourself!
And trust me it is not as labour intensive or expensive as you might think making your own goods from scratch and this is what I’d like to show you with this series of ‘Basics’. Come along with me and we’ll start by making homemade vegan mayonnaise in ten minutes!
ps. check out my video here to follow along and we can make it together.
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HOMEMADE VEGAN MAYONNAISE
PORTIONS: Roughly 1 1/4 cup / TIME: 10 min
1/2 cup soya milk (I use organic and non-GMO)
3/4 – 1 cup sunflower oil
1 1/2 tbsp apple cider vinegar
1/2 – 1 tsp maple syrup
Pinch of salt
Place soya milk into a bowl (if using hand blender) or your standard counter top blender and add in all other ingredients accept the sunflower oil.
Be ready with your hand blender as you pour in the oil, blending at the same time on your low/medium speed. If using a counter top blender simply place the lid onto the blender and pour the oil in through the lid hole as you blend on a slow/medium speed.
Start by pouring in 3/4 cup of the oil and if you’ve reached a nice mayonnaise consistency stop here, if you like your mayonnaise richer and more firm than keep adding a little oil at a time, up to 1 cup in total.
Rest in the fridge for at least 15 minutes to let the mayonnaise cool down and firm up after the blending process. It will get a little more solid once cooled.
Enjoy this mayonnaise in various sauces, spreads and veg mixtures!
So when does the vinegar, syrup and salt get added?