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For those who are trying to follow a vegan or plant-based diet, one area that always seems to get missed out is condiments. Vegan mayonnaise or egg-free mayonnaise, is a delightful alternative that ensures your dietary choices are met without compromising on the different ways you can use it. While traditional mayonnaise is made with eggs as the emulsifier, vegan mayonnaise replaces this key ingredient with plant-based alternatives to achieve a similar creamy texture and tangy flavour.
Benefits of Egg-Free Mayonnaise
Vegan and Plant-Based: Egg-free mayonnaise is entirely plant-based, making it suitable for vegans and vegetarians. It allows individuals to enjoy the creamy and tangy taste of mayonnaise while adhering to their dietary preferences.
Allergy-Friendly: Eggs are one of the top food allergens, and egg-free mayonnaise provides a safe alternative for those with egg allergies or sensitivities. It allows people to enjoy mayonnaise without the risk of an allergic reaction.
Healthier Option: Egg-free mayonnaise is typically lower in cholesterol and saturated fats compared to traditional mayonnaise. It is often made with heart-healthy oils, such as avocado oil or olive oil, which provide beneficial monounsaturated fats.
Versatility: Egg-free mayonnaise can be used in various dishes, including sandwiches, salads, dressings, and dips. Its creamy texture and tangy flavour make it a versatile condiment that can enhance the taste of many recipes.
Here are 3 variations you can try:
The Silken Tofu Surprise:
In this rendition, we bid adieu to eggs and instead embrace the silky embrace of tofu. To craft this mayo marvel, start by blending silken tofu with a splash of lemon juice, a pinch of mustard powder, and a dash of white vinegar. Slowly drizzle in some neutral oil, like sunflower or grapeseed, as you blend the mixture until it thickens into a creamy consistency. Season with salt and pepper to taste, and voilà! Creamy, dreamy, and egg-free.
The Aquafaba Adventure:
Aquafaba is the magical liquid hiding within a can of chickpeas. Who would've thought it could take centre stage in mayonnaise? Simply whisk together some aquafaba, Dijon mustard, lemon juice, and a touch of garlic powder. Slowly pour in a stream of oil while whisking vigorously, until the mixture emulsifies into a smooth, luscious concoction. Season with salt and pepper, and prepare to be amazed by this vegan wonder.
The Cashew Concoction:
For those seeking a creamy, nutty experience. Begin by soaking raw cashews in water for a few hours, then drain and rinse them. In a blender, combine the soaked cashews with lemon juice, apple cider vinegar, a dollop of Dijon mustard, and a pinch of garlic powder. Blend until smooth, gradually adding in a stream of olive oil until the mixture thickens and resembles the glorious mayo we all know and love. Add salt and pepper to taste, and revel in the wonders of this egg-free gem.
