![]() Vinegar - Red wine vinegar, white wine vinegar, or apple cider vinegar adds tanginess. To make the vegan version taste as good as regular mayo, we add these ingredients: ![]() We mentioned two main ingredients - soy milk or aquafaba and oil - but in our recipe below, we add a few more flavorful ingredients to make sure that it tastes great. If you cannot eat soy or have a can of chickpeas lying around, this recipe made with aquafaba is still wonderful. If I had to choose one, I lean towards soy milk. Left: Soy Milk, Right: Chickpeas in Cooking Liquid (aquafaba) If you don’t know about aquafaba - the liquid in a can of beans - we recommend reading this article we shared explaining its uses. When using soy milk, choose an unsweetened version. Our recipe works just as well when made with soy milk or aquafaba. More: Try our non-dairy Vegan Coconut Whipped Cream! Should I Use Soy Milk or Aquafaba? Whereas, in the vegan recipe, soy milk or aquafaba do the heavy lifting. In the egg-based recipe, the egg is what aids in the emulsification process. When making vegan mayo, the method is no different. That’s why mayonnaise is thick, white, and creamy. By doing this slowly, the mixture emulsifies. When making the more traditional egg-based recipe, oil is slowly whipped or blended into the egg. We often use it for sandwiches, as a base for dressings, and in salads. Even though the ingredients are different, it is an excellent substitute for regular mayonnaise. Therefore, vegan mayo is different from regular mayonnaise, which combines egg and oil. ![]() ![]() Vegan mayonnaise is made of two main ingredients: soy milk (or aquafaba) and oil. ![]()
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