John Myers
Ingredients for 1 servings:
- 200 ml soy milk (soy drink), 3 g protein per 100 g
- 200 ml sunflower oil (organic)
- 4 tsp, heaped egg substitute
- 2 tbsp lemon juice or wine vinegar (vegan)
- salt and pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 5 minutes; Total time approx. 15 minutes
creamy, vegan mayonnaise with egg substitute
Combine the soy milk and egg substitute in a tall mixing bowl and mix with a hand blender. Allow the egg substitute to swell according to the package instructions, usually for 5 minutes. Then blend again. Slowly add the sunflower oil drop by drop, making sure the oil is well blended. Once all the oil is mixed in, you should have a creamy mixture that is very similar to the consistency of regular mayonnaise. Season to taste with salt, pepper, and lemon juice. If you prefer a more acidic flavor, you can also use vegan white wine vinegar. The quantities given correspond roughly to a standard jar of regular mayonnaise. To prepare potato salad for 4 people, you will need about a third of this amount. The finished mayonnaise can easily be stored in the refrigerator for about a month.
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