The Lent season is here. Whether or not you are observing Lent, it would be a great idea to give up heavy food items including meat and eggs and go for a summer cleanse. Excluding eggs and meat from the diet may not be that hard, but avoiding them altogether would not be cakewalk considering how often they are used as an ingredient for dips, sauces and food mixes.
Swapping you traditional mayonnaise with an egg-free option can help you move one step closer to your goal to have a strictly vegetarian diet. Traditional mayo is made with eggs, while veg mayo is egg-free, making it a suitable alternative for vegetarians.
Veg mayo is typically made using plant-based alternatives like soy milk, almond milk, or other non-dairy options to achieve the desired texture. While veg mayo aims to mimic the flavour of traditional mayo, it may have a slightly different taste due to the absence of eggs. Since it doesn't contain eggs, veg mayo is naturally cholesterol-free. Depending on the oil used, veg mayo may offer a better balance of unsaturated fats.
Ingredients:
1 cup neutral-flavoured oil (such as grapeseed or sunflower oil)
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup or agave nectar (optional, for sweetness)
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional, for flavour)
Instructions
In a blender or food processor, add the apple cider vinegar, Dijon mustard, salt, and optional garlic powder
Start blending the ingredients on low speed, and slowly begin to add the oil in a very thin stream. Continue blending until the mixture starts to thicken
As the mixture thickens, you can increase the speed of the blender. Blend until you achieve a smooth and creamy consistency
Taste the vegan mayo and adjust the salt or add sweetener (like maple syrup or agave) if desired Blend again to combine
Transfer the vegan mayo to a clean, airtight container
Refrigerate for at least 30 minutes before using to allow the flavours to meld and the mayo to set
Use your vegan mayo as a sandwich spread, in salads, or as a base for dressings and sauces.
