Vegetarian mayonnaise at home. Vegetarian mayonnaise

Hello friends! The subject of our analysis today is vegetarian mayonnaise . Many famous chefs believe that it is quite possible to make the sauce dietary.

It is believed that properly prepared mayonnaise can be included in the daily diet of losing weight. Is it true? And how does this food actually affect the body? Let's figure it out!

Vegetarian or traditional - is there a big difference?

Let's plunge a little into history in order to understand the essence of our today's investigation. The first mayonnaise was born in the city of Mahon, which is the capital of the small island of Menorca in the Mediterranean Sea.

The sauce was invented by one of the cooks of the Duke of Richelieu during the siege of the city. Since there was very little food, the enterprising cook decided to mix turkey eggs, olive oil, salt, pepper and lemon juice. This composition is original.

Today's options sold in stores have nothing to do with the original recipe. It's no secret that they are unhealthy and have solid synthetics in their composition. By eating it on a daily basis, you can not only get better, but also seriously slagging your body.

What to do? Fortunately, the delicacy loved by the whole world, comrades vegetarians came up with the idea of ​​​​cooking without the content of animal products at all. Representatives of official medicine call it lean, since only herbal ingredients are used in the composition.

Residents of India practically do not buy mayonnaise in stores. Indians are convinced that sauce is a very important part of any dish and should be cooked at home with love.

Benefits for the body

It's time to reveal the secret about the action of the famous sauce on the body. All nutrition resources copy each other and unfoundedly repeat the same thing:

“If you cook dressing at home, then everything will be fine. And if you buy in a store - that's it, the end. “

In general, no specifics. Let's dispel all the myths.

In fact, any mayonnaise is vegetarian, because it does not include meat or fish. Therefore, it makes sense to separate the sauce into vegan and ordinary. A clear advantage of the first is the absence of animal products in the composition.

Also, almost no one talks about one of the main ingredients of any mayonnaise - mustard. It easily breaks down fats, and also has a laxative effect. Another important ingredient is vegetable oil. Back in the time of Peter 1, at the state level, there was such a decree:

“A commoner should drink castor oil once a week. Nobles - twice.”

But it's castor oil, you say. However, the difference is only in the degree of impact on the body. The bottom line is that whatever vegetable oil is, it is practically not absorbed by our body and is only of a cleansing nature.

What is the conclusion? Can't a properly prepared sauce be useful? Rather yes than no. It turns out that a delicacy loved by many can be eaten without remorse. After all homemade vegan recipes (more on them below), on the contrary, contribute to the loss of extra pounds. This is the kind of confusion that surrounds our current culinary and nutritional society.

“It is important to understand that any dressing can be prepared by hand. Mayonnaise, ketchup, soy sauce or vinegar - it doesn't matter. In fact, in their original form, these products are useful. It's just that the food industry is interested in making money, not in our health.”

Vegetarian Mayonnaise Recipes

Well, here we have reached the quintessence of our investigation. How to do diet vegetable mayonnaise at home ? In fact, I counted at least 3 different ways to make dressing.
If any of the above options suit your taste, then you can safely print out the recipe and use it on a daily basis. I would also appreciate your feedback below.

You can also find out which celebrities practice vegetarianism in the article "

sour cream

I propose to start directly with the vegetarian option. Our first mayonnaise sauce will be from sour cream . To prepare it, we need:

• 450 grams of sour cream;
• mustard ready, 2 teaspoons;
• 2-3 tablespoons of sunflower oil;
• 1-2 teaspoons of black salt;
• dill, 1 bunch of medium size;
• turmeric;
• sugar, pepper.

Cooking:

1. Pour sour cream into a container and fill it with all the spices. Then mix properly.
2. Pour the oil evenly into the mixture.
3. Next, wash the dill and chop it on the board. Next, immerse it in our dressing and mix again.
4. Ready!

From myself I want to give a couple of tips. You can cook this option without the use of salt and sugar. Real spices like asafoetida can serve as a substitute. Sunflower oil must be unrefined. Be sure to follow this! Yes, it costs a little more, but is the difference of a couple of tens of rubles worth your health?

From soy

From the name it is clear what we will cook soy mayonnaise. The author of this recipe gives an important caveat before cooking:

“Vegetable oil and milk should be about the same temperature. Preferably room.”

Well, let's stick with it! From the products we need:

• 80 grams of soy milk;
• 150 grams of vegetable oil (olive or corn is suitable);
• vinegar;
• mustard;
• lemon juice;
• sugar, salt.

Cooking:

1. Mix milk with butter in one container and beat thoroughly with a blender for 1 minute.
2. Add the remaining ingredients to the glass and shake again.
3. Ready!

Again, flavors can be replaced with alternative seasonings. This option is already quite suitable for vegans, as it is prepared without animal products. The only negative is a lot of oil.

For reference:100 grams of vegetable oil contains 900 kilocalories.

From seeds

Let's get around this time without milk . The ingredients are as follows:

• Sunflower seeds, peeled, 1 cup;
• mustard, 1 teaspoon;
• garlic, 1 clove;
• a couple of tablespoons of lemon juice;
• salt, pepper (optional);
• glass of water.

Cooking:

1. Seeds must be thoroughly washed in cold water.
2. Then immerse the seeds in a blender or coffee grinder and beat until a mushy state.
3. In the resulting consistency, lower the mustard, garlic. Season everything with lemon juice.
4. Whisk again.
5. Ready!

I note that even vegetable oil is not used in the composition! The author himself calls this option raw food. Here's what she says about the recipe:

“The amount of oil that is customarily added to mayonnaise will definitely not add health to anyone. For the sake of cleansing, yes, but for good nutrition - I don’t think so. So I came up with this interesting recipe. By the way, it is quite suitable for people who are losing weight.. ”

I agree with Oksana. Seeds are much lower in calories than butter. There are already 500 kilocalories per 100 grams, which is almost half that of butter!

What to remember

Making vegetarian diet mayonnaise is absolutely real. Sauce without eggs can be no less tasty, and most importantly useful!

It is best to prepare the dressing yourself at home. In this case, you can get the most out of it. The vegan version is quite suitable for weight loss, as it does not contain animal acids.

If you have your own signature recipes, be sure to share them in the comments! Subscribe to blog news, stay with us!

See you in the next article!

Friends, it's finally done! I'm about to share with you aquafaba recipes. This overseas word refers to the water that remains after cooking legumes, in particular, chickpeas (or water from canned green peas). It's a miracle aquafaba) is called a breakthrough in vegetarian cooking, because it perfectly replaces eggs in those dishes that vegetarians and vegans no longer dream of 🙂 I have already tried to make marshmallows and meringues based on it. But today we're talking about mayonnaise! Treat them to your loved ones, they will think that you bought it in a store and will definitely not believe that you just cooked it in five minutes. Especially from the by-product left after cooking chickpeas 🙂

So the ingredients are:

• aquafaba 6 tablespoons
• salt 1/2 teaspoon
• lemon juice 2 tablespoons
• vegetable oil 300+ ml.

Homemade vegan mayonnaise - step by step recipe with photo

To start in the evening, you need to soak a glass of chickpeas, and in the morning rinse it, put it in a saucepan, pour water so that the water is one and a half to two centimeters higher than the chickpeas and cook over medium heat for about 40 minutes. Then drain the water through a sieve. We still have chickpeas in the sieve, from which you can cook a great variety of dishes (soon there will be falafel, hummus, now you can see others). The water after boiling chickpeas is so a little thick, not just water anymore.

Delicious homemade mayonnaise is ready! Fill them with salads, serve with dumplings, enjoy!

If you basically don't buy ready-made products in the store (such as mustard), then you can use dry mustard powder and spices (asafoetida, black pepper, coriander, black salt).

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5.0 from 1 reviews

Homemade mayonnaise (vegan mayonnaise)

website: Rimma Khokhlova

Ingredients

• aquafaba 6 tablespoons
• salt ½ teaspoon
• prepared mustard 2 teaspoons (see that the composition on the package suits you)
• lemon juice 2 tablespoons
• vegetable oil 300+ ml.

Cooking

1. To start in the evening, you need to soak a glass of chickpeas, and in the morning rinse it, put it in a saucepan, pour water so that the water is one and a half to two centimeters higher than the chickpeas and cook over medium heat for about 40 minutes. Then drain the water through a sieve. The water after boiling chickpeas is so a little thick, not just water anymore.
2. Here we measure it. Add salt, mustard and lemon juice to the bowl.
3. Beat with a blender for a few seconds until foam appears.
4. Then pour in vegetable oil in a thin stream and continue to beat with a blender.
5. The mass thickens, but do not make it too thick. Mayonnaise becomes thicker on its own after some time, keep this in mind.

Vegetable oils, fruit juices and various vinegars quickly become boring as salad dressings. Some vegans even miss mayonnaise. And the most persistent, after digging through cookbooks and food sites, find that it can be easily prepared without eggs, milk and other ingredients of animal origin. We offer the best recipes that will diversify your diet with new tastes.

Unlike regular mayonnaise, lean mayonnaise for vegans does not include honey, milk, sour cream, cream, yogurt, kefir and sugar. In this regard, it can be used by Orthodox believers to observe fasts. And due to the low calorie content, it can be included in the diet of losing weight.

Vegetable oil must be cold pressed. It comes with the Extra Virgin label. Olive should be preferred.

For cooking, foods rich in vegetable fats are required: nuts, oils, seeds, avocados. Nuts and seeds should be prepared in advance: peel and soak in water in the evening (from 4 to 24 hours). This will ensure that they are easier to grind into a homogeneous mass. Whip the ingredients in a blender.

You can use any recipes for raw mayonnaise, but for raw foodists, vegan sauce is no longer suitable. Unlike raw mayonnaise, vegan mayonnaise can include thermally processed foods (for example, aquafaba, tofu cheese, mustard powder steamed with boiling water, canned beans) and soy (many naturals refuse it, considering it unsustainable and harmful).

Another difference: in texture and appearance, it is more like regular mayonnaise, thanks to soy or coconut milk, which are present in many recipes.

Making vegan mayonnaise at home is easy. Follow these recommendations, and it will turn out much tastier and healthier than store-bought. And a large number of available recipes will diversify the diet.

from cashew

Product set:

• soy milk - 50 ml;
• garlic - 2 cloves;
• lemon concentrated juice - 80 ml;
• olive oil - 80 ml;
• mustard powder - 15 g;
• salt - to taste.

Cooking process:

1. Mix water-swollen cashews with soy milk.
2. Beat 30 s.
3. Pour in half the prescribed amount of oil.
4. Beat 30 s.
5. Add the remaining oil, salt and pepper.
6. Beat 30 s.
7. Garlic, mustard powder and lemon juice are loaded last.
8. Beat until smooth.

Notes:

• soy milk should be cold;
• if you do not like spicy dressings, garlic, mustard and lemon juice can be omitted.

From aquafaba

Product set:

• aquafaba - 100 ml;
• salt - to taste;
• brewed mustard - 10 ml;
• - 200 ml;
• any sweetener (stevia, agave syrup) - 5 ml.

Cooking process:

1. Beat aquafaba into a thick foam.
2. Add 100 ml of oil.
3. Stir 30 s.
4. Pour another 100 ml of oil.
5. Beat again for 30 s.
6. Add the rest of the ingredients.
7. Beat until desired density.

Notes:

• aquafaba - a decoction of legumes: you can cook it yourself by boiling chickpeas or beans for an hour and draining the liquid after that;
• you can also use aquafaba from canned green peas;
• aquafaba vegan mayonnaise is an ideal dressing for salads and hot second courses;
• it is easily whipped into a thick foam, ideal for making a sauce with a dense texture, in vegan cooking it is used instead of egg whites;
• mayonnaise from it does not exfoliate, it is stored up to 5 days (in the refrigerator);
• you can take aquafaba from under any legumes.

From seeds

Product set:

• soy milk - 300 ml;
• sunflower seeds - 200 g;
• olive oil - 80 ml;
• lemon concentrated juice - 20 ml;
• steamed mustard - 10 ml;
• black pepper - on the tip of a knife;
• salt - to taste.

Cooking process:

1. Mix seeds and soy milk.
2. Beat 30 s.
3. Pour in the oil and lemon concentrate.
4. Beat for another half minute.
5. Mix until thick. Add more soy milk if needed.

Notes:

• seed mayonnaise is the perfect dressing for vegan cabbage rolls and chickpeas;
• you can take 100 g of sunflower seeds and 100 g of pumpkin seeds;
• another variation of the recipe: add 50 ml - it will give the sauce a new taste and make it suitable for any vegetable salads.

from tofu

Product set:

• tofu cheese - 200 g;
• steamed mustard - 15 ml;
• - 30 ml;
• lemon concentrated juice - 25 ml;
• olive oil - 80 ml;
• water - optional;
• salt - to taste;
• garlic - 1 clove.

Cooking process:

1. Cut the tofu into pieces, add olive oil, apple cider vinegar and lemon juice.
2. Beat 1 min.
3. Add garlic, mustard, salt.
4. Beat 1 min.
5. Assess the consistency of mayonnaise. If it's too thick, add some water and run it through the blender again.

Notes:

• for this recipe, it is better to take Dijon mustard;
• tofu should be as soft as possible to give the mayonnaise a creamy texture: if you find a silk variety, buy it;
• instead of olive oil, you can take rapeseed;
• instead of apple cider vinegar - rice;
• instead of lemon juice - lime;
• tofu mayonnaise in taste and consistency is very similar to a regular store;
• suitable for dressing absolutely any dish;
• can be stored in the refrigerator for 1 week.

from avocado

Product set:

• avocado - 1 pc.;
• soy milk - 150 ml;
• garlic - 2 cloves;
• sprigs of dill and parsley - at the discretion;
• olive oil - 80 ml;
• black pepper - on the tip of a knife;
• salt - to taste.

Cooking process:

1. Peel the avocado, remove the pit, cut the flesh into pieces.
2. Chop greens.
3. Mix avocado, herbs and soy milk.
4. Beat 30 s.
5. Pour in olive oil and lemon concentrate.
6. Stir for another half minute.
7. Add remaining ingredients.
8. Beat until thick. Add soy milk if necessary.

Notes:

• of all the vegan mayonnaises, this one is the most beautiful - a green hue;
• it is not very suitable for dressing salads, as it is more like a paste or cream, so it can be smeared on crackers or used for decoration;
• It can also be found in vegan pizza recipes.

From beans

Product set:

• canned white beans - 380 ml;
• olive oil - 300 ml;
• black salt - to taste;
• agave syrup - 10 ml;
• brewed mustard - 10 ml;
• lemon concentrated juice - 50 ml;
• sprigs of dill - at the discretion.

Cooking process:

1. Drain liquid from beans.
2. Grind in a blender.
3. Pour in olive oil.
4. Whisk for 1 min.
5. Chop greens.
6. Add all remaining ingredients to blender.
7. Beat until thick, smooth consistency.

Notes:

• instead of canned beans, you can take boiled;
• for this recipe, you can use exactly the white variety - the red one will not only change the color of the sauce, but will also bring in not quite suitable notes of bean flavor;
• bean mayonnaise is hard to distinguish from store-bought mayonnaise, so you can use it to dress salads for guests.

Linen

Product set:

• - 50 g;
• linseed oil - 200 ml;
• steamed mustard - 10 ml;
• agave syrup - 10 ml;
• apple cider vinegar - 25 ml;
• salt - to taste;
• marjoram, zira seeds, chili pepper - at the discretion (a pinch each).

Cooking process:

1. Rinse the seeds soaked with water from mucus.
2. Mix them with linseed oil.
3. Whisk in a blender.
4. Add mustard, agave syrup and vinegar.
5. Mix again (no more than 30 s).
6. Lastly add spices.
7. Beat the mass to a thick consistency.

Notes:

• Flaxseed mayonnaise is considered one of the healthiest.

Potato

Product set:

• soy milk - 250 ml;
• rapeseed oil - 300 ml;
• black salt - to taste;
• black pepper - on the tip of a knife;
• steamed spicy mustard - 15 ml;
• steamed sweet mustard - 15 ml;
• lemon concentrated juice - 30 ml;
• grape vinegar - 15 ml;
• boiled potatoes - 1 pc.;
• garlic - to taste.

Cooking process:

1. Mix soy milk with 150 ml of oil.
2. Beat 30 s.
3. Potatoes boiled in their skins, peeled, cut into pieces, add to the blender bowl.
4. Together with it, lower the garlic, lemon juice, grape vinegar and the rest of the oil there.
5. Whisk for 1 min.
6. Spices are added last.
7. After that, the mayonnaise is brought to the desired consistency.

Notes:

• butter and milk should be at the same temperature, preferably cold;
• shelf life in the refrigerator - 3 days;
• you can make sandwiches with it;
• this version of vegan mayonnaise is considered the most delicious: reviews say that even children eat it just with a spoon, it is so pleasant and tender.

Any homemade vegan mayonnaise differs from the usual one in that all its ingredients are more natural and healthy. No less advantage is its low calorie content, so this product can be safely used in diets. Now the thought of how to season a salad or beetroot will not torment you: one of the proposed recipes will definitely solve this problem.

It is believed that homemade vegetarian mayonnaise is one of the most delicious and healthy sauces. But many people have a question, how does it differ from the usual one: after all, neither fish nor meat are included in the composition. Yes, eggs are required, but there are ovo-vegetarians who actively include them in their diet. Yes, milk or sour cream may be present, but lacto-vegetarians consume them. And yet there are differences...

Peculiarities

To understand how homemade mayonnaise differs from ordinary store mayonnaise, just look at the approximate composition of the latter:

• water;
• refined deodorized sunflower oil;
• egg products: melange, yolk powder;
• thickener: modified starch;
• salt;
• acidity regulator: acetic acid;
• preservative: sorbic acid;
• guar and xanthan gum;
• flavor "Mustard";
• dye;
• sweetener E954;
• antioxidant E385, etc.

Natural products - a minimum. But any additives - above the norm. And it is the latter that vegetarians are wary of for two reasons. Firstly, they may contain components of animal origin: they are often made from the bones of cattle, fish oil, insects. Secondly, all this is quite harmful to health: flavors, dyes, thickeners, preservatives slagging the body and can provoke many diseases.

And homemade vegetarian mayonnaise includes only healthy and natural products:

• vegetable oils, and mostly cold-pressed;
• mustard;
• milk (if not regular, then soy, coconut or almond);
• eggs or for those who do not eat them, the vegetable analogue is aquafaba (easily whipped into foam);
• nuts, seeds (they have a lot of vegetable fats that give the mayonnaise the right consistency);
• various herbs and spices.

Now as for: each of them has its own set of products:

• for lacto-vegetarians - dairy;
• for ovo-vegetarians, eggs;
• for ovo-lacto-vegetarians - dairy products and eggs;
• for raw foodists - fresh plant products without heat treatment (aquafaba, tofu cheese, custard mustard, canned legumes are prohibited);
• for vegans - products of plant origin, without milk and eggs;
• for fruitarians, nuts and seeds.

So no vegetarian will be left without mayonnaise.

through the pages of history. The very first mayonnaise in the world, invented by the French during the Seven Years' War in the 18th century, can also be called vegetarian. It consisted of only three ingredients (everything that the inhabitants of the besieged town of Mahon found): vegetable oil, eggs and mustard.

You don't need a culinary background to make your own vegan mayonnaise. The cooking technology is as simple as possible and does not require special skills. Simple life hacks will allow you to avoid mistakes and get a gorgeous sauce of the desired consistency.

Life hack 1. Oil

The best vegetable oils for making vegetarian mayonnaise: olive, sunflower, linseed, rapeseed. They must be Extra Virgin - made by cold pressing, unrefined and not deodorized.

Pour into the main mass in a thin stream with constant stirring. Otherwise, the sauce will delaminate and fall apart into individual ingredients.

It is better to take them cold, straight from the refrigerator - like milk. Moreover, both must be at the same temperature for high-quality mixing.

Life hack 2. Nuts and seeds

In the evening, nuts and seeds are peeled and soaked in water at room temperature. At least 4 hours, maximum 24. They will be saturated with moisture, swell, become softer, which will make the process of grinding them faster and easier, and the mayonnaise texture will be creamy and without unpleasant lumps.

Life hack 3. Salt

Salt is rarely used by vegetarians. Himalayan, sea - excellent options. And black will give the taste of eggs at all, even if they are not in the composition.

Life hack 4. Blender

The mixer is too weak to make such a thick sauce. You will need a powerful blender at several speeds. Immersion can also come in handy in some recipes. For vegetarians, this appliance in the kitchen is a must.

Cooking technology

1. The hard ingredients (seeds, fruits, legumes) are crushed first.
2. Then milk and butter are added to them, the mixture is whipped for 30 seconds.
3. After that, the remaining ingredients (spices, vinegar, lemon juice) are added.
4. The final mixing in the blender lasts 1-2 minutes until it thickens to the desired consistency.
5. The first sample is taken: the texture and taste are evaluated. Water and spices are added if necessary.

So making vegan mayonnaise at home is not at all difficult. Stick to these recommendations, look for suitable recipes, follow the proportions.

We debunk myths. Mayonnaise is considered a harmful and high-calorie product. This is not true. Firstly, the classic recipe involves only natural ingredients that are good for health. Secondly, the calorie content is indicated per 100 g, and only 1-2 teaspoons are used as a dressing, which contain not so many calories.

Recipes

Before cooking, carefully study the recipe so that it does not contain products that are on the prohibited list for you.

From sour cream and mustard

What is needed:

• sour cream - 250 ml;
• honey (or any other permitted sweetener) - 10 g;
• apple cider vinegar - 10 ml;
• custard mustard - 20 g;
• black Himalayan salt;
• black pepper - 5 g;
• any vegetable oil - 80 ml.

How to cook:

1. Pour oil into sour cream in a thin stream. Whisk them in a blender.
2. Add honey, vinegar, lemon juice. Mix again.
3. The remaining spices are added last, and the mixture is whipped.

Notes:

• if you want 100% natural mayonnaise - first learn how to make homemade sour cream, and use it in this recipe;
• honey must first be melted so that it is liquid;
• mayonnaise should be kept in the refrigerator for at least an hour before use, so that it acquires the necessary consistency.

Without eggs and milk

What is needed:

• custard mustard - 30 g;
• juice squeezed from half a lemon;
• any vegetable oil - 90 ml;
• salt;
• any sweetener - 10 g;
• water - as needed.

How to cook:

1. Divide the butter into 3 equal parts.
2. Slowly pour the first into the mustard and start beating with a whisk (!).
3. As soon as you feel the thickening of the mass, add (just as slowly) the second part and beat already in a blender.
4. Pour in all the other ingredients, mix with a blender.
5. If the mass is too thick, add water.

Notes:

• this is a universal recipe that is suitable for all vegetarian trends in terms of products, you just have to use not custard mustard, but in powder;
• you won’t eat such a sauce with spoons, but it can become indispensable as a salad dressing.

From sour cream

What is needed:

• sour cream - 250 g;
• turmeric - 10 g;
• juice squeezed from half a lemon;
• black Himalayan salt;
• black pepper - a pinch.

How to cook:

1. Mix sour cream and turmeric. Whisk in a blender.
2. Beat again until desired thickness.

Notes:

• mayonnaise with such a minimal amount of ingredients will not have an exquisite taste, but it is easy to cook it in haste;
• it is better to choose the fattest sour cream, since it is she who takes on the role of oil in this recipe.

On milk

What is needed:

• cashew - 50 g;
• pumpkin seeds - 50 g;
• avocado - half;
• milk - 250 ml;
• custard mustard - 20 g;
• black Himalayan salt;
• any sweetener;
• any spices (pepper, turmeric, asafoetida).

How to cook:

1. Cut half an avocado into 3-4 more pieces, place in a blender bowl. Pour in the water-swollen seeds and cashews.
2. Grind.
3. Pour in milk. Whisk.
4. Add the rest of the ingredients. Mix again.

Notes:

• instead of cashews, you can take any other nuts;
• instead of pumpkin seeds - sunflower;
• milk is better to take fat;
• vegans can replace cow's milk with soy;
• for raw foodists, another version of the recipe is with coconut milk and mustard powder.

From seeds

What is needed:

• sunflower seeds - 200 g;
• milk - 250 ml;
• flour - 50 g;
• any sweetener - 10 g;
• pink Himalayan salt;
• custard mustard - 20 g;
• sour cream - 50 g;
• citric acid - a pinch;
• any vegetable oil - 100 ml;
• yolk - 1 pc.;
• black pepper - a pinch.

How to cook:

1. Pour the sifted flour into cold milk. Mix thoroughly by hand so that there are no lumps.
2. Put on a small fire. Stir incessantly. Wait for complete thickening. Remove from fire.
3. Refrigerate the mixture.
4. Pour in the oil in a thin stream. Add seeds soaked in the evening, sour cream and egg yolk. Whisk in a blender.
5. Add remaining ingredients and beat again.

Notes:

• an original recipe that you have to tinker with: the consistency will entirely depend on how good your choux pastry will turn out;
• milk is better to take with a fat content of 3.2%;
• due to the presence of yolk, black Himalayan salt can be replaced with pink;
• they can remove milk and yolk from the recipe by taking more vegetable oil.

From milk and butter

What is needed:

• regular cow's milk of any fat content - 100 ml;
• sugar (or any vegetarian sweetener) - 10 g;
• black Himalayan salt;
• ready-made custard mustard - 10 g;
• juice squeezed from half a lemon.

How to cook:

1. Pour the oil into the milk in a thin stream.
2. Whisk in a blender.
3. Add the rest of the ingredients.
4. Beat again.

Notes:

• the best option is milk 3.2% fat;
• instead of sugar, you can take stevia, agave syrup or honey;
• it is better to take mustard in powder, and then brew it with boiling water, Dijon is more suitable from varieties;
• Lemon juice is optional in this recipe, so feel free to add it to taste.
• mayonnaise will be ready when it becomes white and thick.

pea

What is needed:

• pea puree - 50 g;
• water - 100 ml;
• any vegetable oil - 200 ml;
• salt;
• sugar (or any other permitted sweetener) - 10 g;
• black pepper - 5 g;
• mustard powder - 20 g;
• turmeric - 10 g;
• wine vinegar - 20 ml;
• egg - 1 pc.;
• garlic - a few cloves (to taste).

How to cook:

1. Pour pea puree with water. Whisk in a blender.
2. Slowly pour in the oil. Mix again.
3. Egg and remaining spices are added.
4. Beat one last time until desired consistency. Add more water if necessary.

Notes:

• pea mayonnaise does not differ in density and tenderness of texture, but it has a pleasant greenish tint and excellent taste;
• it can be used as a spread for sandwiches;
• before use, keep in the refrigerator for 1-2 hours.

Rice

What is needed:

• boiled rice - 100 g;
• any vegetable oil - 200 ml;
• black Himalayan salt;
• sweetener (sugar, honey, stevia) - 10 g;
• juice squeezed from a whole lemon;
• custard mustard - 20 g.

How to cook:

1. Mix rice and 100 ml of oil. Whisk.
2. Add mustard. Mix.
3. Pour in the rest of the oil. Whisk.
4. Add remaining ingredients.
5. Beat finally.

Notes:

• it is better to take long-grain rice;
• it must be boiled and cooled;
• if the mayonnaise is too thick, it can be diluted with rice water;

Now you know how vegetarian mayonnaise differs from ordinary mayonnaise, what technology it is used to prepare and how many recipes you can use to diversify the menu. Even if you belong to one of the currents (lacto-, ovo-, vegans, raw foodists), you can always pick up allowed products that, in combination, can turn into the most delicate and delicious sauce. And most importantly - it will be beneficial to health and will not violate your nutritional principles.

By popular demand, we offer you our recipe for homemade vegetarian mayonnaise. In order for the mayonnaise to turn out delicious, first of all take a good mood. Everyone knows that any dish prepared without mood is not so tasty.

1. Sour cream - 250 gr.
2. Turmeric - ¼ teaspoon
3. Black salt ¼ teaspoon

Mix all the ingredients well, and the mayonnaise is ready.

Recipe 2: Vegetarian mayonnaise with flour

• Water - 1.5 cups;
• Flour - 6 tablespoons;
• Sugar - 1 tbsp;
• Salt - 1.5 tsp;
• Mustard powder - 1.5 tsp;
• Sour cream - 2 tablespoons;
• Citric acid - ¼ tsp;
• Vegetable oil - 100 g;
• Ground black pepper;

Pour 1.5 cups of cold water into the pan, add 6 tbsp. flour and mix well until the flour is completely dissolved. Place the saucepan over low heat and stir continuously until the mixture thickens. Remove from heat and cool, the resulting mass should not remain warm.

Add sour cream, salt, sugar, mustard powder, citric acid (previously dissolved in 3 tablespoons of water), ground black pepper on the tip of a knife and beat in a blender for five minutes using a mixing attachment, photo is attached.

Since mayonnaise is quite thick, a regular whisk is not suitable for whipping. Then, while continuing to beat, pour in the vegetable oil in a thin stream. Continue whipping the mayonnaise for another five minutes.

If you want to give mayonnaise a beautiful yellow color, add ¼ tsp. turmeric.

And if you like mayonnaise with the taste of garlic, then we suggest adding 0.5 tsp. asafoetida.

Mayonnaise can be stored in refrigerators for 3-4 days in a sealed container.

Cooking time - 15 minutes (excluding cooling time)

Recipe 3: Homemade Vegetarian Mayonnaise without Eggs on Sour Cream

Let's prepare homemade mayonnaise, which can be used in salads, added to soups or just spread on bread 🙂

To prepare mayonnaise, we take this:

- sour cream 250 gr.
- salt 0.5 tsp
- black salt 0.5 tsp
- black pepper 0.3 tsp
- asafoetida 0.3 tsp
- sugar 1 tbsp.
- mustard 0.5 tsp
- turmeric 0.3 tsp
- vegetable oil 2-3 tbsp.

Asafoetida and black salt are very important in this recipe, you can’t replace them here ...

We mix all the ingredients. Mayonnaise is ready!

Recipe 4: Vegetarian Mayonnaise with Milk

This mayonnaise is thick, tasty, real, and most importantly natural. And a lean version can be made by replacing cow's milk with soy. And it is prepared in a matter of minutes, now you will see it.

• 300 ml. unscented sunflower oil
• 150 ml. milk (cool)
• 1 st. a spoonful (or less) of ready-made mustard
• ¾ tsp salt (or to taste)
• 2-3 tbsp. tablespoons lemon juice (or vinegar)
• ½ teaspoon sugar (optional)
• spices (optional)

How to make homemade mayonnaise without eggs:

Advice: If suddenly your mayonnaise does not thicken, just leave it alone for a few minutes, and then beat again with a blender. Everything should work out!

1. Now it remains to add sugar and spices. And you can not add - it will still be very tasty.

This amount of products will make 0.5 l of delicious mayonnaise, which you will prepare in 5 minutes, and you can add it to other salads, serve with vegetarian snacks or just spread on bread.

Advice: Milk should be cool (cold), warm may not work. And yet - you need to beat with a submersible blender!

Recipe 5: Lean mayonnaise without milk and eggs

Mayonnaise prepared according to this recipe is suitable for vegetarians and fasting people.

Compound:
Mustard - 1 tsp
Lemon juice - 2 tbsp.
Vegetable oil - 100 ml
Salt - 0.5 tsp
Sugar - 0.5 tsp
Water

The main elements of vegetarian mayonnaise are mustard and refined vegetable oil, so it is suitable for almost any diet and food restrictions.
To start preparing lean mayonnaise, you need to add a few drops of vegetable oil to a spoonful of ready-made mustard and mix well with a whisk.

Then add a few more drops and repeat the procedure. With each next time, you can add a slightly larger portion of oil, the main thing is not to overdo it: if there is a lot of oil, the mayonnaise will delaminate and it will be impossible to fix it.

The more oil is added, the thicker the mass becomes, when the mayonnaise becomes very thick, add salt, sugar and lemon juice to it. After adding lemon juice, the mixture will turn white significantly. Then repeat the procedure for adding oil until it is finished.

Ready-made mayonnaise turns out to be quite thick, therefore, to use it as a salad dressing, it should be diluted with boiled water to the desired consistency.
The amount of sugar, salt and lemon juice when re-preparing lean mayonnaise can be adjusted to taste.