CREAMY AND FLUFFY VEGAN MAYO

CREAMY AND LIGHT VEGAN MAYO

CREAMY AND LIGHT VEGAN MAYO

Ingredients

This recipe produces a fluffy and creamy vegan mayo. I combined two separate recipes with minor adjustments to create this mayo. If you want a simpler version prepare this recipe without the aquafaba, use just the tofu. If you want a soy free mayo try the almond milk mayo.

Vegan mayonnaise has a much shorter shelf life than regular commercial mayo.

You can replace the lime juice with lemon juice or apple cider vinegar.

For this recipe you will require readymade tinned, cooked chick peas or Kabuli chana. The liquid from these tinned chick peas is called Aquafaba.

Traditional mayo gets its yellow collar from egg yolks. Since vegan mayo doesn't have yolks you can add yellow mustard paste, pinch turmeric (be careful as this is a strong flavour) yellow miso paste and a variety of natural ingredients. I sometimes use natural marigold color when I don't want any flavour.

If you prefer not to use any of these your mayo will have a lighter color.

Makes approx 1 3/4 cups

200 GRAMS SILKEN TOFU DRAINED COMPLETELY

1 CUP REFINED FLAVOR FREE OIL -CANOLA, SAFFLOWER, SOY BEAN, CORN,PEANUT,VEGETABLE, RICE BRAN

1/2 KG (15-16 oz) TIN OF CHICK PEAS (COOKED KABULI CHANA)

1/2 TBSP LIME JUICE

1/2 TSP HABANERO CHILLI SAUCE OR A HOT SAUCE OF YOUR CHOICE OR 1 TEASPOON SPICY MUSTARD PASTE (OPTIONAL)

SALT TO TASTE

Instructions

DRAIN THE CHICK PEAS AND RESERVE THE LIQUID. THIS BEAN LIQUID IS CALLED AQUAFABA. USE THE CHICKPEAS FOR A DIFFERENT RECIPE. YOU WILL NEED 1/4 CUP OF THIS LIQUID FOR THE RECIPE BELOW.

USING AN ELECTRIC HAND WHISK OR STAND MIXER, WHISK 1/4 CUP OF THE AQUAFABA IN A LARGE MIXING BOWL FOR ABOUT 2 MINUTES.

DROP BY DROP ADD 3/4 CUP OF THE OIL AND KEEP WHISKING UNTIL THE MIXTURE BECOMES FLUFFY. IT IS IMPORTANT TO ADD THE OIL SLOWLY. PROCESS WILL TAKE 4 MINUTES OR SO.

RESERVE THIS BEAN AND OIL EMULSION.

IN A FOOD PROCESSER BLEND THE SILKEN TOFU UNTIL SMOOTH AND FREE OF ANY LUMPS. IF NECESSARY RUN THE PUREED TOFU THROUGH A SEIVE.

ADD THE 1/4 CUP REMAINING OIL AND BLEND AGAIN. ADD MUSTARD OR HOT SAUCE AND LIME JUICE AND BLEND AGAIN.

USING AN ELECTRIC WHISK SLOWLY BLEND THIS TOFU MIXTURE INTO THE BEAN LIQUID EMULSIFICATION UNTIL FULLY INCORPORATED.

ADD SALT AND MORE FLAVORINGS TO TASTE.

BOTTLE IN A DRY CONTAINER AND KEEP REFRIGERATED FOR UPTO 3 DAYS.

http://www.taradeshpande.in/creamy-and-fluffy-vegan-mayo/