The only thing I find difficult to give up when I’m eating plant-based is real mayo–I LOVE that stuff…and I don’t even mean the full-fat stuff; I mean Hellman’s Half-the-Fat Mayo.
Now, I’ve made countless sauces and dressings that I absolutely LOVE, but I still miss that mayo…and I’ve never managed to replicate that slightly egg-y taste you get with mayo. So today, I decided to try using The Vegg yolk replacement to see what I’d get.
I bought this stuff online ages ago and never really tried it because I usually just use flax eggs for baking…and I don’t really miss breakfast-type eggs (in fact, they kind of gross me out these days).
Anyway, the resulting mayo is QUITE good!! I’ll be trying it in a faux tuna (chickpea) sandwich later today…once it’s had a chance to cool down in the fridge. The reason the mayo is warm is that I Vitamixed it and that always heats up the mixture.
So here we go!
Mix together in the Vitamix:
- 1 cup vegan yogurt
- 1/2 cup cashews (if you aren’t going to be using a Vitamix, you’ll need to soak them in boiling water for about ten minutes).
- 1 tsp VEGG yolks (equivalent to two yolks)
- 2 tsp. lemon juice
- 4 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp. maple syrup
- 2 TBS nutritional yeast
- 1 TBS miso
- 1 tsp onion powder
- 1 tsp salt
And that’s it!!
I wonder whether the probiotic nature of the yogurt used in this recipe remains. Hmmmmm….I’ll have to investigate!