Fried potatoes, falafel or pasta salad are some of the dishes I NEED to eat along with tasty, vegan mayonnaise! I tried a few ready-mades from the stores over the years, but they never fully satisfied me. Besides that, they were quite pricy and often contained ingredients, I just don’t want to have in my vegan mayonnaise. I experimented a lot and with time I developed my perfect recipe.
The base is soy cream ( a certain amount of fat and proteins is crucial) and oil. I tried some versions, that required soy milk or oat cream but they did not really thicken up. Since I do not like recipes, with a low success rate, I started to use only soy cream.
My favorite neutral oil is sunflower oil. If you got the chance, try to find some virgin sunflower oil. Since we won’t heat it up, the low smoking point does not really matter. I also use olive oil from time to time. It is a good choice, BUT pay attention to the kind you are using. Thick, dark-green olive oil from my friend’s farm is super delicious, but kills the taste of all the other ingredients. Instead better use some light varieties, that have a very subtle taste. Those kinds are also awesome for baked goods such as chocolate cake or homemade pancakes!
I want to share the basic recipe for vegan mayonnaise and three delicious varieties with you!
The first one is sauce remoulade, a mayonnaise that is traditionally being served in Germany, France, other middle Europan countries and some countries, that were influenced by french cuisine. Capers, herbs and pickles make the vegan sauce remoulade a refreshing and tasty treat.
The second sauce is aioli. It originates in the mediterranean and has an intense garlic taste. The traditional sauce usually accompanies bbqs, grilled veggies or fried potatoes.
The third sauce is a creation with caramelized onions, that I like to eat with veggies, fried sweet potatoes and even with toasted bread. It contains onions, that I fried in a pan together with agave syrup. If necessary, you can prepare this variety as well with maple syrup!
Mix soy cream and lemon juice or vinegar. Let it curdle. Add mustard and start blending the mix with a normal blender. Start adding the oil. Add small amounts at a time and keep blending. The sauce should thicken up immediately. In the end add salt and pepper.
Follow the basic preparation. In the end add garlic and blend it together with the vegan mayonnaise.
Cut the onion into slices and fry it, until it is golden brown. Add the agave syrup or maple syrup and keep frying for another minute. Take it off the heat and prepare the basic vegan mayonnaise. Once it is done add the caramelized onion and blend it again.
Follow the basic steps. In the end add herbs, pickles and capers. Since the additional ingredients contain water, the result is gonna be more liquid than the other varieties!
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.