Three delicious vegan mayonnaises, without egg, without dairy products, to add flavor to your dishes

Eating is something that many of us love, we like to cook and also try new dishes and flavors, no matter what it is. We are always ready to try new flavors.

There are many foods that we do not eat because we think they are not healthy and not only that, but we believe that they are difficult to prepare. However, many of us encourage us to try everything.

Several people do not eat all types of food. You’ve probably heard of vegans and they don’t eat everything, just foods that are not animal products. Therefore, their diet is limited.

Although their diet is limited, it doesn’t mean they don’t eat tasty foods, they have great recipes, and today we’re bringing you some of the vegan mayonnaises that are absolutely exquisite. Stay with us and learn to do it.

Learn to make vegan mayonnaises

Mayonnaise may not be as healthy, but you can make very tasty homemade mayonnaises that do not affect our health, not like commercially available mayonnaises, could cause this harmful effect.

Among all these mayonnaises, there are some vegans that we will share with you today as they are very tasty and healthy. To prepare these mayonnaises, it is important that you adapt these recipes to the letter.

  • Olive oil and soy milk mayonnaise: For this mayonnaise, you should liquefy a cup of soy milk with 2 tablespoons of lemon juice. Then gradually add the olive oil, then season to taste with salt and season with a little chopped parsley and mustard powder. Add some chopped garlic to give it more flavor.
  • Mayonnaise with walnuts from India: First you need to soak a cup of walnuts from India and add half a cup of sugar, 2 tablespoons of lemon juice, 2 teaspoons of apple cider vinegar, a teaspoon and half a mustard powder, 1 clove of garlic to the blender, half a teaspoon of coconut sugar and add a little sea salt. Gradually add a cup of olive oil or sunflower oil to form, store, and cool the mayonnaise.
  • Tofu and olive oil mayonnaise: You should liquefy 4 ounces of tofu with 2 teaspoons of lemon juice and 2 teaspoons of mustard powder. Add the oil little by little and always clean the sides of the blender.
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