Thursday, September 22, 2011

Soy Milk Mayo


Easy and quick, this recipe for homemade Mayonnaise is great for dairy free dips and sandwiches.  Keeps in the fridge for up to 3 weeks.  I store mine in a used mustard bottle for "squeeze-ease"  Its also a great base for other dips and sauces that can become dairy free with this soy milk recipe:



SOY MILK MAYO

3/4 Cup cold Soy Milk
1 1/2 Tablespoon vinegar
3/4 teaspoon salt
Dash of pepper
1 Tablespoon mustard (optional)
1/2 teaspoon Guar Gum

3/4 Cup Oil

Use a funnel to store in a plastic jar for easy squeezability
Combine all ingredients except oil in a blender.  Mix 1 minute to incorporate. 
Slowly add oil while mixer is running until mixture thickens up.  I've found a few minutes in the fridge will really firm it up more to mayo consistency as well.  Store in fridge. 

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