Give (homemade) vegannaise a shot

7 Jul

Ever wake up and find that you no longer like the things you used to obsess over? Well, it happens to me quite a lot. I used to love mayo, for example. I’d slather on a thick layer of mayo in all my sandwiches. So much that my Egg Mayo sandwiches looked more like Mayo cream sandwiches with egg. I’d even use Mayo to dress a salad or to spread on crackers for a snack. Mayo madness, if you will.

Then one day I woke up from a pretty unspectacular sleep and found myself turned off mayo completely. Suddenly the thought of eating raw eggs (emulsified with oil and vinegar/lemon juice) was just such a turn off and I was put off forever. Wierd, huh?

So, I substituted Mayo for mustard and home-made relishes and spreads. But sometimes there can be no substitute for mayo. An Egg Mayo sandwich needs to be an Egg Mayo sandwich. How now?

A vegan mayo, of course — vegannaise! I remember my sister whipped up a vegan mayonaise made with tofu many years back, while I was yet a giddy teenager. It tasted good but I pooh-poohed it, opting for the original instead.  Funny how things come full circle, eh?

So I decided to make my own vegan mayo and, having tried making regular mayo before (you whisk egg yolks, dry mustard, salt and pepper and gradually add oil and watch as the mixture emulsifies in the blender) I can attest to how much easier it is to make a vegan version. It sometimes takes me a few tries before I  make  one successful batch; with the vegan version you will be guaranteed success immediately. It’s that simple.

The vegan mayo is tofu-based. Hold on all you tofu haters. I guarantee, it won’t be like you’re spreading tofu paste on your sarnies. Nope. Mixed with mustard, lemon juice, salt and pepper (you can try variations like a curry vegan mayo with curry powder or a basil mayo) the tofu is well masked.

If tofu really is a turn off, try THIS RECIPE for almond mayo, also vegan and also tasty.

The texture of the vegan mayo is lighter than the regular mayo.

What you will need

250 gm silken tofu

1 tbsp mustard

1 tbsp sugar or honey

1 tbsp lemon juice or cider vinegar

salt and pepper

1/4 cup oil

Blend all the ingredients except the oil. Once smooth, gradually add the oil and blend till they emulsify. Voila, you have your creamy vegan mustard. You can add/reduce the sugar/sat and pepper to your taste, of course. You can add seasonings too like herbs or nuts, spices like curry powder is great too. Or tomatoes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: