Guest guest Posted March 13, 2008 Report Share Posted March 13, 2008 AJ, thanks for this recipe. I loooove Vegenaise but it is rather pricey, so it would be great if this works! Heidi **************It's Tax Time! Get tips, forms, and advice on AOL Money & Finance. (http://money.aol.com/tax?NCID=aolprf00030000000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2008 Report Share Posted March 13, 2008 Soy Milk Mayonnaise 3/4 cup soy milk 1 1/2 tbsps. lemon juice or vinegar 3/4 tsp. salt dash of pepper 3/4 cup oil In a blender or food processor, blend together (on high) the milk, lemon juice, salt, and pepper for about 1 minute. Add the oil gradually while the blender is running until mayonnaise becomes thick Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7 to 10 days. Makes 12 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 Hi Heidi, it is great, I love homemade dressings and spreads this is the best one so far. AJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 I do something very similar to this for MAYO... but with TOFU. My hubby has an intolerance to carageenan, which is in most soy milks, but not in tofu. I never really measure when i make it.. but here are my notes from the first time.. about 3/4 cup of tofu 3-4 TBSP Light olive oil 2-3 TBSP apple cider vinegar (though lemon juice or other vinegar would do) 1/2 tsp yellow mustard (wet) 1/4 tsp sea salt (TO TASTE!) I just puree everything. And I use this in our tvp salad. this will get thicker in the fridge, can be thinned out by adding water and can be frozen if you won't use it in 7 - 10 days.. , " AJ " <coolcook wrote: > > Soy Milk Mayonnaise > > 3/4 cup soy milk > 1 1/2 tbsps. lemon juice or vinegar > 3/4 tsp. salt > dash of pepper > 3/4 cup oil > > In a blender or food processor, blend together (on high) the milk, lemon juice, salt, and pepper for about 1 minute. Add the oil gradually while the blender is running until mayonnaise becomes thick > Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7 to 10 days. > Makes 12 servings. > > Quote Link to comment Share on other sites More sharing options...
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