Vegan Mayo
Ingredient
Food ration :
1 1/2 cup
Cooking time :
5 minutes
Cooking instructions
* Step 1
Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I think room temperature milk and oil to be the easiest to work with.
* Step 2
Using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
* Step 3
Try the mayo and add more salt if needed. If it’s too thick, add more milk and if it’s too watery add more oil. Pulse again until the mayo has the perfect texture.
* Step 4
Use your vegan mayo immediately or store it in the fridge for a few hours until it’s cold.
Keep the lefovers in a jar, in the fridge for about 4-5 days.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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