Guest guest Posted March 15, 2008 Report Share Posted March 15, 2008 My Son-in-law has only been a Vegan for a few months and we cannot find any mayo that is not soy based. He is allergic to soy, of all things. Anyone have any tips for us? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2008 Report Share Posted March 15, 2008 *crossing fingers* Hopefully this will go through this time as I can't send it via my E-Mail program (Outlook Express) have seen the following recipe on the Jam-In-Condiments list. I don't know if it could be adapted to use rice or almond milk, but I'd think it probably could be done that way. Dennis 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 16, 2008 Report Share Posted March 16, 2008 I found this recipe; I wonder if it would work with rice or almond milk? Alex Eggless Vegan Mayonnaise Recipe INGREDIENTS: 3 tbsp lemon juice 1/2 cup soy milk 1/4 tsp salt 1/4 tsp paprika 1/4 tsp mustard 6 tbsp vegetable oil PREPARATION: Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 I don't see why not? you are making an emulsion, and it should work equally well with the other types of milk. I also wanted to mention that I like to make all i oli as my vegan mayo, the only ingredients are olive oil, garlic, salt and sometimes a bit of lemon juice. , Alexandra Soltow <pamra wrote: > > I found this recipe; I wonder if it would work with rice or almond milk? > > Alex > > Eggless Vegan Mayonnaise Recipe > > INGREDIENTS: > 3 tbsp lemon juice > 1/2 cup soy milk > 1/4 tsp salt > 1/4 tsp paprika > 1/4 tsp mustard > 6 tbsp vegetable oil > > PREPARATION: > Put all the ingredients except the oil in a blender. Blend on the > lowest speed. Gradually - one drop at a time - add the oil until the > mixture starts to thicken. Continue blending until thickened and > smooth. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 Hi! Do you have the recipe for the i oli? rosetalleo <rosetalleo wrote: I don't see why not? you are making an emulsion, and it should work equally well with the other types of milk. I also wanted to mention that I like to make all i oli as my vegan mayo, the only ingredients are olive oil, garlic, salt and sometimes a bit of lemon juice. , Alexandra Soltow <pamra wrote: > > I found this recipe; I wonder if it would work with rice or almond milk? > > Alex > > Eggless Vegan Mayonnaise Recipe > > INGREDIENTS: > 3 tbsp lemon juice > 1/2 cup soy milk > 1/4 tsp salt > 1/4 tsp paprika > 1/4 tsp mustard > 6 tbsp vegetable oil > > PREPARATION: > Put all the ingredients except the oil in a blender. Blend on the > lowest speed. Gradually - one drop at a time - add the oil until the > mixture starts to thicken. Continue blending until thickened and > smooth. > Animals are my Friends and I don't eat my Friends - George Bernard Shaw. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 Below is a repost of my method. This will stay with the consistency of mayo in the fridge for weeks, but normally does not last that long. It obviously will not work if you do not want garlic taste in your dish.... " All i oli " means " garlic and oil " literally. It is from the Catalan language. Ingredients: 7 large garlic cloves about 1 teaspoon of salt (Catalan people like salty food, you might want to reduce the amount if you are on a low sodium diet, up to you) Olive oil (hard to tell the amount, I would say about a cup but this part has to be adjusted) A few drops of lemon juice (to 'cheat' but I like the lemon juice taste in it) Traditional method: Taught to me by my Catalan uncle. When he makes it it always comes out perfect, but I have a hard time and I do not get it really like mayonaise... Mince garlic and add to mortar with the salt. It should be a ceramic mortar with a woden pestle (not sure why, stone mortars do not work). Give the minced garlic and salt enough muscle action to make it into a fine pulp, drizzle olive oil on it and rotate pestle until it turns into the consistency of mayonnaise. If it starts to separate help the emulsion by adding a little lemon juice. Modern method: Use a blender and an inmersion blender with a whisk attachment. OK, this works better for me and requires less muscle action. You still need to mince the garlic just with a chef's knive, add the minced garlic and salt to the blender, start it, drizzle olive oil until it thickens. Remove mix from blender, put in the bowl you will use to serve the all i oli, and continue mixing with the immersion blender and the whisk attachment. I still like to use a bit of lemon juice here and wisk until it is thick like mayonnaise. I can get it really thick this way, and it will stay good in the fridge for a few days. Depending on what type of blender you have, you might need to make a larger amount, so double the recipe (14 cloves of garlic or so). By the way, this is seriously garlicky, as you would expect. , sabina <sabinaz123 wrote: > > Hi! Do you have the recipe for the i oli? > > rosetalleo <rosetalleo wrote: I don't see why not? you are making an emulsion, and it should work equally well with the > other types of milk. > > I also wanted to mention that I like to make all i oli as my vegan mayo, the only > ingredients are olive oil, garlic, salt and sometimes a bit of lemon juice. > > , Alexandra Soltow <pamra@> wrote: > > > > I found this recipe; I wonder if it would work with rice or almond milk? > > > > Alex > > > > Eggless Vegan Mayonnaise Recipe > > > > INGREDIENTS: > > 3 tbsp lemon juice > > 1/2 cup soy milk > > 1/4 tsp salt > > 1/4 tsp paprika > > 1/4 tsp mustard > > 6 tbsp vegetable oil > > > > PREPARATION: > > Put all the ingredients except the oil in a blender. Blend on the > > lowest speed. Gradually - one drop at a time - add the oil until the > > mixture starts to thicken. Continue blending until thickened and > > smooth. > > Animals are my Friends and I don't eat my Friends > - George Bernard Shaw. > > > Looking for last minute shopping deals? Find them fast with Search. > > Quote Link to comment Share on other sites More sharing options...
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