John Myers
Ingredients for 1 servings:
- 55 g sunflower seeds
- 80 g water
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ¼ tsp salt
- 1 pinch(s) of pepper
- 1 tsp, heaped Dijon mustard
- 150 g rapeseed oil
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Egg-free and dairy-free
Blend the sunflower seeds in a blender until very fine. It’s best to place the seeds in the freezer for an hour beforehand. Add the water, vinegar, sugar, salt, pepper, and mustard to the seed flour and blend thoroughly again. With the blender running, slowly pour the rapeseed oil into the filling opening from the top. Transfer to a clean jar and refrigerate. This vegan mayo will be quite runny at first, but it will firm up in the refrigerator by the next day. Makes about 330 ml of mayonnaise. The risk of salmonella is virtually eliminated because no eggs or dairy products are used. Also, always use a fresh spoon when scooping out the mixture.
Facebook Comments