Posted in Basics, Condiments and Sauces on Wednesday Sept. 3, 2014, 4:24 a.m.
I used to be a mayonnaise addict. As in I would put it on almost everything. Once I went vegan, I actually started making my own with the whole olive oil emulsification deal. That was okay for awhile, until I started noticing that the oils weren't as healthy as I thought and I banished it completely from my diet.
Now I can have it anytime with this new recipe! Its easy, with accessible ingredients and works very well in recipes that call fro mayo. I tested it with a "crab" cake recipe and a spinach artichoke recipe and it performed beautifly (recipes will be up this month).
For those who avoid soy, I am going to try to make another recipe that doesn't require tofu, but it may take some testing and time. I have made some succesfully with nuts and seeds but I would really like to have a low fat one available to use as well.
I'm really loving Vegan MoFo this year, having time to prepare in advance is definitely the way to go! Day 3 in the bag :D