Welcome to the Ultimate Veggie Mayo: “la Majonesa” – an alternative Italian name in omage to Rome… it’s a mine and Orsola thing 😜
Here you’ll find two recipes:
- a vegan friendly + gluten-free version, and
- a plant-based oil-free… Lots to be happy about!
Welcome to our plant-based recipes collection – the fruit of a collaboration between ottimoblog.com and appetibilis.net | Here happily edited and translated by Orsola 😀
One of the fundamental sauces, the mayonnaise is a cold emulsion classically made of egg yolks, oil and vinegar.
Widely used in the culinary world, is considered the queen of “variations on a theme.” With the eggless version, like ours, becoming a great substitute: it’s plant-based, light and very tasty 😋
For a successful result, we recommend:
- using a soy based drink (no added sugars), it whips up perfectly and rarely curdles.
- However, you’ll need enough fat to emulsify, so check before buying that the drink has no less no than 19-20% fat per 100 mL.
1. Recipe for the Ultimate Veggie Mayonnaise
This recipe is just a guideline, needless to say, you can indulge in variations. Just follow these tips:
- veggie juice – spinach, red beet, (also orange juice works really well), to start with.
- Add spices for an extra oomph – curry, paprika, black pepper, pink pepper.
- Aromatic like garlic (crushed) and capers are one of the ultimate Italian touch.
Remember: it’s an emulsion that, although plant-based, is high in fat, so consume it responsibly… if you can 🫣
[servings: 5 + | total time: 10 min. | difficulty: both recipes are very easy]
| Please note that the info and directions provided for the recipes are indicative: the end result may vary from person to person |
Ingredients (Vegan-friendly)
- 100 g soy drink (no sugar)
- 180 g oil (*)
- 1 tbsp apple cider vinegar (or 2 tbsp of lemon juice, freshly squeezed)
- 1/2 tsp creamy mustard
- 1 pinch of salt (a generous one)
- 1 pinch black pepper (best if freshly ground)
- 1/4 tsp turmeric (it’s optional but it gives such a lovely tone of yellow)
Tools
- An immersion blender (preferably with its tall glass), and a pastry silicone spatula
About the oil (*) – Unless otherwise specified, we may use organic and cold-pressed evo oil or sunflower seed oil, (the high-oleic type for frying).
Directions
- In the blender glass, place all the ingredients (in one go), insert the blender, and mix well by moving it up and down so as to incorporate air.
- In a few minutes you will get a very firm mayonnaise/emulsion
- If you’ll ever have some extra left, place it in the refrigerator – in an airtight container. It keeps well for three to four days.
2. Recipe for the oil-free plant-based mayonnaise
And know the oil-free plant-based version. I know what you are thinking, that plant-based and vegan are the same thing. Nope, they’re not!
Plant-based avoid the use of added oils, other than those found directly in food – like in the oily seeds.
Ingredients
- 1 block of firm tofu (about 250 g)
- 1 tbsp apple cider vinegar (or 2 tbsp of lemon juice, freshly squeezed)
- 1 tsp creamy mustard
- 1 pinch of salt (a generous one)
- 1 pinch black pepper (best if freshly ground)
- 1/2 tsp dates paste
- To taste some powdered garlic, onion, and/or e curcuma (for color)
Tools
- A blender and a pastry silicone spatula
Directions
- Blend all ingredients to a smooth consistency… and enjoy!
For more plant-based and gluten-free sauces (and where to use it)
- Where to use our mayo? To season our Coleslaw with an Italian twist.
- For more sauces, check our Béchamel it’s soo good you’ll keep doing it over and over.
- Qui trovate la ricetta in italiano della nostra buonissima Majonesa!
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