Although I am neither fat nor vegan, I love the What Fat Vegans Eat Facebook page. As the name suggests, its 14,000+ members post photos of their food – from gourmet to grub – and it all looks absolutely gorgeous.
A couple of weeks ago, Rich – who is one of the members – posted a vegan mayonnaise recipe. I actually prefer vegan mayonnaise to that eggy stuff but it’s never occurred to me to make my own, but this recipe looked so simple that I had to give it a try.
Unfortunately, my first attempt was a disaster. A delicious disaster but a disaster nevertheless, as my mayo didn’t thicken at all and I was left with mayonnaise flavoured liquid.
I thought it might have been because I used almond milk instead of soya milk, so I gave it another go today and, hurrah, it turned out perfectly.
Thick, creamy, delicious and only takes a couple of minutes to make.
Rich says his recipe is basically this one, although says he found organic rapeseed oil gives the best taste. I couldn’t find his recipe earlier today though and adapted this one instead. Rich is also posh and has a Vitamix whereas I only have a cheapy hand blender from Tesco, so I Googled for advice on making mayo with a hand blender and followed Isa’s instructions over on the Post Punk Kitchen.
The recipe below is what I used and how I did it.
1/2 cup soya milk
1/2 tsp salt
1 tsp mustard
2 tsp garlic powder
2 tsp apple cider vinegar
2 tsp agave nectar
1 cup organic rapeseed oil
Blend all the ingredients except the oil.
Add 1 tbsp of the oil slowly and blend for 30 seconds.
Keep adding 1 tbsp of the oil and blending for 30 seconds each time until you have a gorgeous thick, creamy mayonnaise.