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  • Angelica Larsson

Mayonnaise | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies! Who knew that you could bring out the flavour egg with an ingredient such as salt. Due to much research into vegan food I came across black salt or kala namak as it's named, as with a lot of things you always question whether it's accurate or not and as it turns out it is. I have been pleasantly surprised with this salt and I can't help but wonder how I can use this in future recipes, one thing comes to mind however. In Sweden we have smörgåstårta and it is one of my favourite things but I am uncertain how I can recreate it as it contains not only dairy but meat, fish and egg but it would be helpful with the black salt certainly. I will look into that.

What you need:

1 tsp apple cider vinegar

1,1 dl (1/2 cup) vegan milk

1 tsp apple cider vinegar

2 tsp lemon juice

2,25 dl (1 cup) rapeseed oil

A pinch of black salt and pepper

I recommend using a pinch of black salt in this as it does bring out

an egg flavour and it enhances the flavour of this vegan mayonnaise.

If you don't want that flavour in yours simply replace it with sea salt.

Pour the following into a bowl; soy milk, apple cider vinegar and

lemon juice, keep the rapeseed oil separate in a jug we need to gently

pour the oil into the bowl whilst using an electric hand whisk.

This is to bring out the right consistency we want a creamy end result

and then you can season to taste. Pour into a container of choice and

place in the fridge.

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