@VeganFood

Vegan Mayo Recipe

1/2 cup unsweetened soymilk

1 tbsp prepared Dijon mustard

1 cup canola oil (plus 2 tsp sesame oil and 2 tbsp peanut oil if on hand)

2 tsp balsamic vinegar

salt to taste

fresh herbs (I like tarragon) if desired.

In a food processor, begin mixing the soy milk and mustard while slowly adding the oils in a thin stream.
Add the viinegar. Mixture will thicken as it emulsifies.
Add more canola oil if needed for a thicker consistency.
Season with salt and fresh herbs, if using.

20 May 2011
Comments

8 notes

And more blueberries…

ipascrapbook:

Hoe cakes for breakfast! These are vegan and gluten free and processed sugar free! In this pic they are topped using local honey from Bearer Farms. But for vegans against honey you can use syrup!

I made this with stevia. Could be made with sugar or maple syrup.

Blueberries (fresh or thawed) with a splash of lemon juice and a little cinnamon. Also a dash of ginger and a couple of drops of stevia.

The cashew cream (from cookbook author, Robin Robertson) is 1 cup roasted, unsalted cashews ground in a food processor and then mixed with 1/2 cup water, a 12 oz package of silken tofu, 2 teaspoons vanilla and a few drops of stevia. Chill this in the fridge for half an hour or the freezer for 15 minutes or so.

Crushed walnuts on top.