Hey you! I’m back with the jump off..ayyee!! Too much? Ok. Lets get in shall we. We are all the way into 2016, the months have just flew right on by..I mean 2016 you need to kinda slow down m’kay.
I bring to you mayo (this by no means is a new thing guys). The condiment both loved and loathe, depends on who you talk to. But why bother to make it, you ask. Well thanks for asking. So here at home, paying $30-$35 TT dollars for an 11 oz. jar of vegan mayo?!..ummmm..no…no..nope. I admit I was a sucker and got reeled in once and caved and bought it. I had buyer’s remorse after for sure. After looking at the ingredients list I could have totally made it.
So today I say to you..do not be that sucker.You can totally make your own condiments. The bonus to all of it is that you know exactly what ingredients are being put into your food and essentially your body. Plus you can cheat once in a while eating mayo and still feel good about it because you made it. Let’s jump right into this super simple recipe.
You will need:
1 1/2 cup to 1 3/4 cups neutral oil (sunflower or canola)
1 cup unsweetened soy milk
1 tsp. sea salt
1 1/2 tsp. mustard
1 Tbsp. lemon juice or apple cider vinegar
Tip: To make your mayo completely soy free sub the soy milk with unsweetened almond / cashew milk.
Put all the ingredients (except the oil) into a blender and blend for 5 seconds. Next, continue running the blender and slowly ( I mean this) stream/ pour oil into mixture while the blender continues to run. The mixture will thicken quickly. When the mixture has thicken into the familiar consistency of mayo, pour out and store in fridge for later use.
Congrats! May all your mayo dreams come through.