Plant-based, oil-free mayonnaise 💚
I don't have a very good photo of this; this is literally the bottom of a jar 😬
So, I decided a month (or two?) back to simplify and rebuild a recipe for mayonnaise that I really, REALLY enjoyed. There are a lot of things that can vary widely in flavor profile and still be enjoyable, and to me, mayonnaise is not one of them. It needs a fairly specific level of creaminess, tanginess, saltiness, viscous-ness, and that hint of sulphur to really match up with historic flavor profiles. That's where I went with this.
At the same time as I'm making great progress on this, I see that @mcdougallmom was ALSO working on a mayo recipe. Maybe the planets were aligned or something, I dunno, but my immediate thought was excitement: if I couldn't get my mayo into a happy place, I could likely count on enjoying the mayo recipe by the sauce boss herself. Win-win.
Mine was going well enough that I decided to follow through on it, and I'm glad I did. It's a great mayo, if I do say so myself 😜 finally, a couple of days ago I decided to make @mcdougallmom's mayo and it was ALSO great. So there you have it, two great mayonnaise options for you wonderful people ! I'll share what I used my @mcdougallmom mayo with soon, it was remarkable 🙌
📌 Mayonnaise:
½ cup cashews (71g / 2.5 oz) — raw, soaked
¼ cup potato flakes 12g
½ tsp kala namak (start with ¼ tsp and add to taste)
2 tbsp white vinegar
¼ + ⅛ tsp mustard powder
1 pinch paprika
½ cup ice cold water (I add ice cubes to a glass of water and measure the ice cold water right before blending)
Blend until creamy, about 60 seconds. Chill.
#plantbased #vegan #wfpb #oilfree #mayo #mayonnaise