How to make soy mayonnaise at home. Ingredients for making soy milk

Recently, lean mayonnaise has appeared on store shelves. However, this sauce contains preservatives and other harmful substances. Today we will tell you how to make lean mayonnaise at home.

Lenten mayonnaise from the store can help out when you want to whip up a salad, but the same vegetable salad will be much tastier if you make the sauce yourself. Cooking Eden will show you how to make delicious lean mayonnaise in your home kitchen. We guarantee that the result will not be inferior to lean mayonnaises from the store and will even turn out to be much tastier and healthier, because you will certainly take the best products: your favorite olive or other vegetable oil, delicious mustard, real lemon juice and vegetable broth, pick up flavors in your own way. desire. And we will explain how to get a lean version of homemade mayonnaise from all this.

Lean mayonnaise on starch

Ingredients:

0.5 cups of any vegetable oil,
0.5 cup vegetable or mushroom stock
2 tbsp starch,
1-2 tsp lemon juice or apple cider vinegar
1 tsp mustard,
salt, sugar to taste.

Cooking:

Dilute starch with a small amount of cold broth. Heat the rest of the broth, pour the starch mixture into it and keep it on low heat, stirring and not allowing it to boil. Cool the starch "jelly" and beat with a blender, gradually adding oil and other ingredients.
If it gets too thick, add a few tablespoons of water. If the mayonnaise is too thin, then there was not enough starch. Do not add starch to ready-made mayonnaise, but brew a new starch jelly thicker and mix with ready-made mayonnaise.
Mayonnaise can be liquid and due to insufficient brewing of starch - heat the starch jelly well, it should just not boil a little.

Lenten mayonnaise at home

Ingredients:

water - 100 ml
olive oil -100 ml
lemon juice - 1-1.5 teaspoons
salt - 1/4 teaspoon
soy flour - 2 teaspoons
mustard - 1/2 teaspoon

How to cook:

2 teaspoons of soy flour gradually dilute with cold water, mix thoroughly so that there are no lumps.
Place on the stove over medium heat, stirring constantly.
After boiling, switch the stove to slow heating, cook for 3 minutes, then cool.
Add olive oil, salt, mustard, lemon juice to the chilled mass.
Beat with a mixer for literally 5-7 seconds, the mass will instantly thicken.

Lean flour mayonnaise

This recipe is much easier. It cooks quickly, can be stored in the refrigerator for several days and is suitable for both salad and roasting.

Ingredients:

0.5 cup flour
0.5 cups of water
3 tbsp vegetable oil,
1 tbsp lemon juice or vinegar
1 tsp Sahara,
1 tsp salt.

Cooking:

In a heavy saucepan, mix flour with water so that there are no lumps, and cook over low heat until thickened.
Cool, add the rest of the ingredients and beat with a blender.

Low-calorie lean mayonnaise with whole grain flour

This sauce may not be as beautiful as lean mayonnaise made with premium wheat flour, but it is much healthier: it contains fiber, which quickly saturates, stimulates the intestines and prevents heaviness in the stomach. If you can't find whole grain flour, buy bran - they're in the veg section - and mix it in with regular flour. This recipe also allows you to experiment with different types of flour: rye, oatmeal, buckwheat mayonnaise - why not?

Ingredients:

4 tbsp. l. olive oil
1/2 cup whole grain flour
1.5 st. l. lemon juice
2.5 st. l. mustard
1.5 cups of water
1 st. l. Sahara,
1.5 tsp salt.

Cooking:

Sift the flour through a sieve, dilute with a small amount of water and rub so that no lumps remain. Pour the remaining water, put on a slow fire and bring to a boil, stirring. Remove from fire and cool.
Mix olive oil in a cup with mustard and lemon juice, add salt and sugar, beat with a blender and add warm brewed flour in small portions. Beat for about five minutes. Homemade low-calorie lean mayonnaise is ready.

Nut lean mayonnaise

Nut sauces are found in many cuisines around the world. The most famous of them are Italian pesto and Georgian satsivi. Despite the absence of animal products, these are very satisfying sauces. There should be no doubt about their usefulness and taste either. In our opinion, walnut sauce is the best imitation of lean mayonnaise, and it does not matter that this recipe has nothing to do with the classic mayonnaise recipe.

Ingredients:

1 cup shelled nuts (walnuts, almonds, cashews)
1 cup vegetable oil (preferably olive oil)
2 tsp apple or wine vinegar (not acetic acid!),
0.5 tsp mustard,
salt, sugar to taste.

Cooking:

Roast the nuts in a dry frying pan, cool and chop in a blender. Add salt, sugar, mustard and a little water to make a plastic mass.
Gradually add oil to the sauce and beat. You may need a little more or less oil depending on the dryness of the nuts, so don't add all of the oil at once.

soy mayonnaise

This recipe will require soy products: milk and lecithin. You can find them in any major supermarket in the vegetarian section.

Ingredients:

150 ml soy milk,
3 tbsp vegetable oil,
2 tbsp lemon juice
1 tbsp lecithin,
0.5 tsp mustard powder,
salt, sugar, spices to taste.

Cooking:

Place all ingredients in a blender and blend until smooth. Leave the finished mayonnaise to stand for 30-40 minutes.
You can experiment endlessly with homemade lean mayonnaise, using different oils, vinegars and broths and decorating its taste with a variety of additives: crushed garlic, chopped herbs, ground dried mushrooms, Japanese matcha powder tea, vegetable puree, juices, spices and ready-made spicy and sweet sauces - there are enough options for each day of fasting.
Try mixing lean mayonnaise with adjika, soy sauce, tahini, coconut milk, maple syrup, doshab, or narsharab.

Apple lean mayonnaise

There is no flour, starch, nuts or soy products in this mayonnaise recipe. It is super light and unusual in taste - an excellent dressing for lean vegetable or fruit salads.

Ingredients:

2 apples
100 ml vegetable oil,
1 tbsp mustard,
1 tsp lemon juice or vinegar
1 tsp salt,
1 tsp Sahara,
pepper, ginger, cinnamon - to taste.

Cooking:

Put peeled and finely chopped apples in a thick-walled pan, add salt, sugar, vinegar or lemon juice and simmer over low heat until softened.
If the apples are not juicy enough, add some water.
Mash apples, add spices, mustard and mix thoroughly. Whisking constantly, pour the butter into the applesauce.
As you can see, making lean mayonnaise with your own hands is not at all difficult.

Homemade flour-based lean mayonnaise

The easiest sauce to prepare and use ingredients. Such lean mayonnaise can be prepared from products that are found in the house of any housewife. And the delicate taste and pleasant texture will simply surprise you.

Ingredients:

1 cup flour
150 g vegetable oil,
0.5 lemon,
1 st. mustard spoon,
2 tbsp. spoons of sugar
2 teaspoons of salt
3 glasses of water.

Cooking:

Sift the flour, add some water to it and rub it well. Then gradually pour in the remaining water - this way you can avoid lumps.
Bring the mixture to a boil, stirring occasionally to thicken it. Cool the mixture completely.
Combine vegetable oil, mustard, lemon juice, sugar, salt and beat with a mixer for 2 minutes.
Continuing to beat, gently and gradually introduce the flour mixture. Lenten mayonnaise is ready.

Lenten mayonnaise at home: a recipe from nuts

A variety of nuts that are allowed in fasting can be a great addition to main dishes or salads. Try a very tasty and unusually fragrant lean mayonnaise based on walnuts.

Ingredients:

100 g walnuts,
1 teaspoon mustard
1 st. a spoonful of lemon juice
100 ml refined sunflower oil,
ground black pepper to taste
sugar to taste
salt to taste
100 ml of water.

Cooking:

Grind walnuts with a blender.
Mix nuts, sugar, salt, ground black pepper and mustard. Pour into the mixture 2 tbsp. tablespoons of water and mix well until smooth.
In small portions, add sunflower oil to the nut mixture.
Then gradually add water with lemon juice, carefully rubbing the mass until white. This way you can make lean mayonnaise to your desired consistency.

Lenten mayonnaise at home from beans

Another version of lean mayonnaise, which is easily and quickly prepared from white beans. In terms of taste and texture, this sauce is very similar to real mayonnaise.

Ingredients:

400 g canned beans,
0.5 lemon,
300 ml refined vegetable oil,
1 teaspoon mustard
0.5 teaspoon of sugar,
0.5 teaspoon of salt.

Cooking:

Drain the liquid from the beans and grind with a blender until smooth.
Add sugar, salt, mustard and continue beating.
Pour vegetable oil in small portions and continue to beat lean mayonnaise at home with a blender, bringing the sauce to the desired consistency.
Then pour in the lemon juice and whisk again. Lenten mayonnaise is ready.

Lenten mayonnaise with horseradish

Ingredients:

olive oil - 300 ml,
eggs (only yolks) - 3 pcs.,
mustard - 1 tsp,
lemon juice - 1 tsp,
water - 1 tablespoon,
salt - to taste

For horseradish seasoning:

horseradish root - 1 pc.,
beets - 100 gr.,
water - 1 tablespoon,
salt,
sugar,
lemon juice - to taste.

Cooking method:

Separate the yolks, beat the yolks with a mixer.
We measure the exact amount of oil.
A measuring cup is necessary here: the slightest overdose of oil, and mayonnaise will not work.
Pour the oil into a cup and take our second "secret" - a very small spoon.
While whisking the yolks, add oil to them very gradually - a spoonful, a drop at a time.
Do not hurry; imagine that you are feeding a child with this small spoon.
Toward the end of the process, you can add oil little by little from the cup.
Add lemon juice, beat.
You will notice that with lemon, our mixture turns white instantly.
Add a little mustard, a pinch of salt, beat, - that's it!
Mayonnaise is very thick.
If you want to make it a little thinner, add a little boiling water and beat.
You cannot buy such mayonnaise even now; you can only make it yourself - without preservatives, thickeners and other "joys" of the food industry.

Diet lean mayonnaise

Ingredients:

unrefined olive oil - 75 ml.,
egg - 1 pc.,
sour cream with a fat content of not more than 10% - 245 gr.,
honey - 20 gr.,
liquid mustard - 10 gr.,
lemon juice - 25 ml.,
apple cider vinegar - 10 ml.,
salt - to taste,
black pepper (ground) - to taste,
turmeric (ground) - 1 pinch.

Cooking method:

Boil the egg, chop the yolk (the protein is not required).
Mix sour cream, lemon juice and apple cider vinegar in a separate bowl.
Cover the bowl with cling film, make 5 holes in it, wait half an hour.
At the end of the period, turn on the mixer, set the medium or minimum speed, start slowly pouring in the oil.
At the end of the manipulations, put the composition in the refrigerator for a quarter of an hour.
Add seasonings to taste (mustard, pepper), salt.
Only then stir in honey and turmeric, controlling the amount.
Place the mayonnaise in a dark plastic container and refrigerate.

Lean mayonnaise with yogurt

Ingredients:

natural yogurt (fat content 0.1-1.8%) - 220 gr.
cottage cheese with a fat content of not more than 1.8% - 180 gr.
quail eggs - 5 pcs.
mustard powder - 15 gr.
honey - 10 gr.
lemon juice - 25 ml.

Cooking method:

Boil quail eggs, cool.
Take out the yolks, you don't need the whites.
Combine yogurt, cottage cheese and honey in one composition, rub the mixture with a fork until smooth.
Grind the yolks in a convenient way, mix them with lemon juice.
Dilute mustard powder 20 ml. filtered water, combine with eggs.
Mix all the ingredients in one composition, beat with a fork, whisk or mixer.
Transfer the sauce to a dark container and cover with a lid.

Mayonnaise at home

Ingredients:

1 egg
250 ml refined sunflower oil (we recommend 200/50 sunflower and olive oil)
1 tsp (possible with a pea, if you really like it) mustard
1 tsp salt
1 tsp Sahara
3 tsp table vinegar 9% (or lemon juice)
spices to taste

Cooking method:

First you need to put the egg in a narrow dish (ordinary glass) and fill it with table vinegar completely, let it stand for 3-5 minutes.
Vinegar will clean the surface of the egg from all kinds of contamination, which can ruin mayonnaise during long-term storage.
We put in the selected container: vegetable oil (for the preparation of mayonnaise, refined sunflower oil should be used)
One teaspoon of sugar and salt, with a good pea one teaspoon of mustard, pour in three teaspoons of table vinegar.
We take out the egg, previously soaked in table vinegar, and rinse it under the tap with warm water.
You will notice how the top coating peels off the egg and it becomes a little rough.
We drive the egg into a container with other ingredients.
Add spices to taste.
Before immersion, the blender must be moistened with warm water (this will prevent the finished mayonnaise from sticking to the surface of the blender).
Next, we introduce a submersible blender to the bottom and begin to mix the ingredients at maximum speed, slowly lifting the blender from the bottom up.
And then run the blender up and down several times.
It should have the consistency of thick sour cream, that's all!
Delicious, healthy, nutritious homemade mayonnaise is ready!
All mayonnaise ingredients should be at room temperature.
By using lemon juice in making homemade mayonnaise, its shelf life is greatly reduced.
If you used dried natural spices when making mayonnaise at home, you need to let it brew in the refrigerator for a couple of hours so that the spices give the mayonnaise a fragrant taste.
You can store ready-made mayonnaise in the refrigerator for about a week (naturally, in a hermetically sealed container).

Classic lean mayonnaise

Ingredients:

1 cup sifted flour
8 tablespoons olive oil
3 tablespoons lemon juice
5 tablespoons prepared mustard
3 teaspoons salt
2 tablespoons of sugar
3 cups filtered water

Cooking method:

Add a few tablespoons of water to the flour. Mix everything well so that there are no lumps. Add the rest of the water. Put on fire and bring to a boil. It is necessary to stir the mass all the time. Then remove the mass from the heat and cool.
Mix olive oil with sugar and mustard, add salt and lemon juice. Whisk. Add the cooked flour in parts, whisking constantly.

Plain lean mayonnaise

Ingredients:

3 glasses of water
1 cup wheat flour
8 tbsp refined vegetable oil
3-3.5 tablespoons lemon juice
3 tbsp mustard
2 tbsp Sahara
2 tsp salt

Cooking method:

How to make lean mayonnaise based on wheat flour. Add a little water to the sifted flour, grind well - there should be no lumps.
Next, pour the remaining water into the flour mixture, then put everything on the stove and bring to a boil, or bring to a boil in the microwave - in any case, the mass should thicken well, mix it several times during the cooking process. Cool the flour mixture well.
In a deep bowl, mix vegetable oil (olive / corn / sunflower), mustard, lemon juice, sugar and salt, beat with a mixer for 2 minutes, then add the flour mass in 3-4 doses, without stopping beating. Lenten mayonnaise is ready!
As you can see, it will take quite a bit of time to make lean mayonnaise with your own hands, but the result will please you! Try it and you will be pleasantly surprised by such a wonderful sauce made without animal products.

Lean mayonnaise

Ingredients:

flour - a glass;
water - 750 ml;
sugar - 50 g;
refined vegetable oil - 160 ml;
10 g of salt;
mustard - 60 g;
lemon juice - 70 ml.

Cooking method:

Sift the flour into a saucepan, add a little water and rub well so that there are no lumps. Then pour the rest of the water into this mixture, put it on the stove and boil, stirring constantly. The mixture should be thick enough.
Mix vegetable oil, salt, mustard, sugar and lemon juice in a deep bowl. Beat everything for a couple of minutes. In small portions, enter the brewed flour, while do not stop beating. Transfer the finished mayonnaise to a dry glass container and store in the refrigerator.

Lean mayonnaise on starch

Ingredients

vegetable or mushroom broth - half a glass;
mustard - 1 teaspoon;
any vegetable oil - half a glass;
sugar and salt;
starch - 50 g;
lemon juice or apple cider vinegar - two teaspoons.

Cooking method

Pour a little broth into the starch and grind until smooth. We heat the remaining broth in a saucepan, pour the mass of starch into it and keep it on very low heat until the mixture boils.
In a separate deep plate, combine the oil with mustard and lemon juice, season with salt and sugar. Beat the cooled "jelly" from starch with a blender, gradually pouring oil with spices. The density of mayonnaise is adjustable by adding broth. We use lean mayonnaise for dressing salads or as a sauce for main dishes.

Lean mayonnaise in vegetable broth

Ingredients:

vegetable broth - half a glass;
starch - 20 g;
vegetable oil - a glass;
lemon juice - 10 ml;
mustard - 5 g;
salt and sugar.

Cooking method

Let's start with the vegetable broth. Peel the onions, celery and carrots and put them whole in a saucepan. Pour water and put on the stove, cook the broth for half an hour and filter.
We take half a glass of broth, pour half into a deep plate, and dilute the starch in it.
Pour the remaining broth into a small saucepan, boil, and, without ceasing to stir, gradually introduce the diluted starch. Mix well and remove from stove. Cool the resulting vegetable jelly, transfer to a deep container and mix with spices. We add to it about a good pinch of sugar and salt, as well as lemon juice and mustard. Beat with a mixer until smooth. Read more:
At the end, gradually pour in a glass of any vegetable oil, without ceasing to beat, until the mixture becomes homogeneous.

Whole grain lean mayonnaise

Ingredients:

olive oil - 80 ml;
salt - 10 g;
whole grain flour - half a glass;
sugar - 20 g;
lemon juice - 30 g;
water - one and a half glasses
mustard - 50 g.

Cooking method:

Dilute the sifted flour with a little water. Mix well so that there are no lumps. Pour in the rest of the water, send the container to a low fire, and constantly stirring, bring to a boil. Turn off the fire and cool.
In a deep bowl, combine olive oil with lemon juice and mustard, sprinkle with salt and sugar. Beat with a blender, gradually introducing the cooled brewed flour. Continue whisking for about five minutes. If you don't have whole wheat flour, you can substitute bran mixed with regular flour.

Traditional mayonnaise based on eggs and vegetable oil is not suitable for vegetarians. They prefer to make the popular plant-based French sauce. Otherwise, it is also called lean. It does not contain harmful components and is able to bring exceptional benefits to the body in the form of vitamins and minerals. Our article presents the best recipes for delicious vegetarian mayonnaise. You can make sure of the excellent taste of such a sauce personally by preparing it yourself at home. Shall we try?

Any mayonnaise could be called vegetarian, because neither meat nor fish are used in its preparation. But depending on whether it is made only from plant products or not, such a sauce is vegan and ordinary.

Below is a mayonnaise based on cow's milk with a fat content of 3.2%, but without the addition of eggs. Step by step preparation of this sauce is as follows:

Mayonnaise ingredients are whipped with an immersion blender in a tall glass. It is in it that you need to pour 100 ml of milk at room temperature.
Add sugar (1 teaspoon), salt and mustard (¼ teaspoon each).
Pour 200 ml of vegetable oil.
Lower the immersion blender into the glass and, without lifting it from the bottom, start beating the mayonnaise at high speed.
Within a minute, the mass will become homogeneous, white and thick. You can add lemon juice to the sauce if you like. But even without this ingredient, it turns out very tasty.

vegan sour cream mayonnaise recipe

This sauce is also prepared without the use of eggs. But unlike the previous recipe for vegetarian mayonnaise, the main ingredient here is not milk, but sour cream.

In the process of preparing homemade sauce, it is important to follow the following sequence:

Sour cream (250 ml), liquid honey and lemon juice (1 tablespoon each), apple cider vinegar (1 teaspoon) and ordinary mustard (2 teaspoons) are mixed in a deep glass.
Be sure to add salt (¾ teaspoon) and black pepper (½ teaspoon).
Lastly, 80 ml of vegetable oil is poured into a glass of ingredients.
Mayonnaise is whipped with an immersion blender. Before eating or adding to salads and other dishes, it must be cooled for at least an hour.

Lean soy milk mayonnaise

People who have given up eating animal products for a number of reasons very often use soybeans, milk and cheese made from it in the preparation of their dishes. Below is just a step-by-step recipe for soy veggie mayonnaise. During the cooking process, the sequence of actions will be as follows:

In a tall measuring cup, use an immersion blender to beat 80 ml of soy milk and 150 ml of corn or olive oil. It is important that all ingredients are at the same room temperature.
Then spices are added to taste: a pinch of salt, sugar and mustard (1 teaspoon), a few drops of lemon juice.
Ready mayonnaise is sent to the refrigerator and cooled to the desired temperature. It can be served as a dip or used to dress salads or prepare other dishes.

How to make mayonnaise from seeds?

The following recipe, popular among people, can safely be called raw food. Even vegetable oil is not used in its preparation. This means that the calorie content of such mayonnaise is much lower than the traditional one, and there is no need to talk about its benefits for the body.

The sauce is prepared from raw and pre-peeled sunflower seeds. Before preparing mayonnaise, a glass of seeds is poured with water for 15 minutes, washed and sent to the blender chopper. Next, you need to bring the seeds to a paste state. You can do this with a blender or coffee grinder.

Lemon juice (2 tablespoons), a teaspoon of mustard and a clove of garlic are added to the crushed sunflower seeds. Sprinkle with a pinch of salt and black pepper to taste. All ingredients are crushed again, after which the mayonnaise is transferred to a sterilized jar. It can be stored in the refrigerator for up to two weeks.

Lenten Bean Mayonnaise Recipe

This sauce has a delicate texture and a pleasant taste. Eggs in it are completely replaced by white beans. The rest of the ingredients are the same as in the traditional recipe. In the step-by-step preparation of homemade vegetarian mayonnaise, it is important to follow the following steps:

White beans are filled with water and left in water overnight. In the morning it should be boiled in salted water and cooled. To prepare mayonnaise, you need 400 g of finished beans without liquid. You can also use a canned product from a jar, after draining the water from it.
Beans, mustard (1 teaspoon) and the same amount of salt are laid out in a high bowl (glass). Vegetable oil (200 ml) is poured.
With an immersion blender, all the ingredients turn into a homogeneous mass of delicate consistency.
To taste in mayonnaise, you can add a clove of garlic, chopped parsley or dill, black pepper and other spices and spices. If the sauce is too thick, you can add liquid from the beans to it.

Aquafaba mayonnaise for vegetarians

The sauce, the recipe of which is presented in the following recipe, is identical in taste to purchased mayonnaise. At home, the vegetarian sauce is prepared on the basis of aquafaba - the liquid from canned peas. It beats perfectly into a lush and dense foam no worse than egg whites, therefore it is widely used in vegan cuisine.

You can prepare such mayonnaise in the following way:

Aquafaba (5 tablespoons) is poured into a deep bowl.
With a mixer, the liquid from canned peas is whipped into a lush foam.
Gradually, vegetable oil (150 ml) is poured into a dense white mass in a thin stream.
Mayonnaise continues to beat until smooth.
Mustard (1 teaspoon), lemon juice (1 tablespoon), salt and sugar (½ teaspoon each) are added to the sauce.
The mayonnaise is whipped intensively again, after which vegetable oil (50-100 ml) is further poured into it. Its amount depends on the desired density of the sauce.

How to cook mayonnaise on peas?

This sauce is prepared on the basis of pea puree. It must first be boiled, cooled, and then used to make vegetarian mayonnaise. According to the recipe, the sequence of actions in this case should be as follows:

Pea puree (2 tablespoons) is laid out in a tall glass of a blender.
Purified water (6 tablespoons) is poured into it. The mixture is whipped with the foot of the blender.
Gradually, vegetable oil (200 ml) is poured into these ingredients. The mass is beaten well again until it becomes thick and light enough.
Spices are added: salt and sugar (1 teaspoon each), black pepper (½ teaspoon), mustard powder (2 teaspoons), turmeric (1 teaspoon).
It is also recommended to pour red wine vinegar (2 teaspoons) into the sauce and add chopped garlic.
The mayonnaise is whipped with the whisk of the mixer for the last time, after which it is transferred to a clean jar and sent to the refrigerator. The sauce is not as thick as the original recipe, but very tasty.

Raw Avocado Mayonnaise

This sauce can be used to dress salads and make sandwiches. It is also good for baking.

How to make vegetarian mayonnaise from avocados, the following step-by-step instructions will tell:

A ripe avocado is peeled, pitted and cut into small pieces.
The prepared fruit is laid out in the blender chopper bowl.
Squeeze the juice of half a lemon on top.
A pinch of salt and olive oil (3 tablespoons) is added, as well as mustard (½ teaspoon) and a clove of garlic, if desired. The last two ingredients can be excluded from the recipe, but they will make the taste of mayonnaise more vivid and piquant.
The sauce is whipped in a blender until creamy. If desired, various aromatic herbs and spicy spices can be added to it.

Recipe for delicious cashew mayonnaise

In texture and consistency, this sauce is completely identical to the traditional one, which can be bought at any store. According to this recipe, you can make vegetarian mayonnaise with both cashews and sunflower seeds. But in the latter case, the amount of the main ingredient should be doubled.

To prepare mayonnaise, cashews (1 tablespoon) are soaked overnight in water. In the morning, the liquid is drained, and the nuts are crushed in a blender until a creamy consistency is obtained. If necessary, if the mass is too dry, you can add a little water. Then mustard powder (1 tablespoon), salt (½ teaspoon), 2 cloves of garlic, 70 ml of lemon juice are added to the sauce. All ingredients are whisked together again. You can add any spices to taste, including herbs, herbs, etc.

from tofu

Lean sauce, prepared according to the following recipe from ingredients of vegetable origin, is great for dressing any salads. It does not contain products of animal origin, and is able to bring exceptional benefits to the body.

Making vegan mayonnaise is easy:

Place 1 cup of tofu in a deep bowl.
Add a clove of garlic.
Pour vegetable oil, such as corn or sunflower (¼ cup).
Add spices, thanks to which mayonnaise will acquire special taste qualities. For this, mustard (1 teaspoon), vinegar and lemon juice (2 tablespoons each), black pepper and salt (½ teaspoon) are perfect.
All ingredients are added to the tofu bowl. Using a blender, the mass is brought to a homogeneous and tasty consistency.
Tofu-based mayonnaise may be too thick. Therefore, you can safely add water to it to achieve the desired consistency.
The finished sauce is transferred to a jar and sent to the refrigerator. It can be kept covered for about two weeks.

Healthy Food Recipes: Today we present to your attention 3 recipes for making vegetarian gluten-free mayonnaise. This product can be used not only as a salad dressing, but it can also be used to prepare all kinds of sauces. Such a vegetarian recipe will be very useful for people who monitor their diet and lead a healthy lifestyle, for those who fast, as well as for those who want to lose weight. Let's cook!

Today we present to your attention 3 recipes for making vegetarian gluten-free mayonnaise. This product can be used not only as a salad dressing, but it can also be used to prepare all kinds of sauces.

Such a vegetarian recipe will be very useful for people who monitor their diet and lead a healthy lifestyle, for those who fast, as well as for those who want to lose weight. Let's cook!

3 vegetarian mayonnaise recipes

1. "Beans" without eggs and soy

Ingredients:

white beans - 2 cups (pre-boiled)

lemon juice - 2 tablespoons

apple cider vinegar (or white wine) - 1 tablespoon

salt - ½ teaspoon

1 teaspoon honey or agave syrup (optional)

dry mustard - ¼ teaspoon

olive oil - 2/3 cup

How to cook:

We place beans, salt, wine vinegar, lemon juice, honey and dry mustard in a blender. Beat until creamy.

Now, little by little, we begin to add olive oil. Once the oil has been added, continue beating for a couple more minutes.

Transfer the finished “beans” into a glass container. Let it sit in the refrigerator for at least 3-4 hours before using.

2. Oily gluten-free soy milk mayonnaise

Ingredients:

soy milk - 1/2 cup

lemon juice - 1/4 cup

olive oil - 3/4 cup

salt - 1 teaspoon

fresh herbs

How to cook:

Place lemon juice, soy milk and salt in a blender. Let it stand for a couple of minutes. Then beat at the highest speed and add a little bit of olive oil.

Continue beating until the mixture begins to thicken. Then we transfer it to a glass container and put it in the refrigerator for a couple of hours. At this time, the mass will thicken even more. May be mixed with herbs before use. The output is about 2 glasses.

3. Gluten free low calorie mayonnaise

Ingredients:

tofu (soft) - 400 grams

honey - 1 tablespoon

apple cider vinegar - 2 tablespoons

salt - 1/2 teaspoon

dry mustard - 1/2 teaspoon

How to cook:

Place all ingredients in a blender and blend. Luten-free mayonnaise is ready.

Enjoy your meal. Cook with love!

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The invention relates to the oil and fat industry, in particular to mayonnaise. Soy mayonnaise contains vegetable oil, soybean oil, mustard powder, sugar, table salt, baking soda, acetic acid 70%, a complex compound of guar gum and xanthal gum, beta-carotene, water. The combination of components in a certain ratio provides a more stable emulsion while improving the biological activity of mayonnaise. 3 w.p. f-ly, 1 tab.

The invention relates to the oil and fat industry and relates to a new formulation of mayonnaise. The basis for cold sauces is milk, sour cream, vegetable oils. Flour, starch and various stabilizers are often added to sauces to thicken them. To give sauces different flavors, tomato puree, mushrooms, vinegar, etc. are added to them. From aromatic products, garlic, fresh and dried spices are added to the sauce. The correct selection of ingredients in the sauce determines its taste and organoleptic properties. Mayonnaise compositions are known, the ingredients of which make it possible to increase their nutritional and biological value while reducing their cost. To do this, protein-carbohydrate products are introduced into mayonnaise as a base, acting as enrichers, thickeners, emulsifiers and partially or completely replacing the more expensive components of the products: egg powder, vegetable oil, nuts and others. Mayonnaise is known, which includes egg powder, vegetable oil, salt, mustard, acetic acid, and soybeans are used as an emulsifier (AS USSR 1205878). Despite the fact that the composition contains an increased amount of vegetable proteins, it has several disadvantages. Soybeans contain anti-nutrients: trypsin inhibitors, chymotrypsin inhibitors and others. To reduce the activity of these substances to a level acceptable for food products, it is necessary to treat soybeans with hot steam for 10-15 minutes at a temperature of 130 o C and a pressure of 0.6-0.7 atm, or for a long time (up to 60 minutes) boil them in water. After such processing, a significant part of soy proteins are denatured, as a result of which their ability to form thick, stable gels is lost and their emulsifying ability is reduced. Egg powder cannot be excluded from the composition of such mayonnaise; therefore, mayonnaise contains cholesterol, which is unacceptable, for example, for people suffering from cardiovascular diseases. A composition is known in which soybean paste made from soybean cake and meal is used instead of soybeans (U.S. Pat. RF 2159052). Composition of mayonnaise, wt %: vegetable oil - 15-40, soybean - 3-21, granulated sugar - 1.6-4.2, mustard - 2.5-3.7, salt - 0.9-1.0 , acetic or citric acid 6% - 2.4-2.7, preservative sodium benzoate - 0.01-0.1, the rest is water. Mayonnaise additionally contains flavor additives. When preparing mayonnaise of this composition, it was possible to exclude egg powder and milk powder, but at the same time, the process turns out to be multi-stage due to the preparation of water-soy paste, mayonnaise delamination is possible. The composition of mayonnaise is known in the following ratio of components, wt.%: vegetable oil 35-40, skimmed milk powder 1.5-3.0, mustard powder 0.4-0.6, sugar 0.8-1.5, salt 1.0-1.2, 80% acetic acid 0.4-0.6, sodium bicarbonate 0.02-0.05, phospholipid food product 0.15-0.2, soy milk powder 3.3- 4.5, soy flour 0.5-1.0, water the rest (US Pat. RF 2164762). The disadvantage of this composition is the instability of the resulting emulsion and the complexity of four-time mixing of the phospholipid, which is used as an emulsifier. Closest to the claimed solution is the mayonnaise recipe described in US Pat. RF 2135007. Mayonnaise contains the following components, wt %: Vegetable oil - 30-68 Egg powder and/or soy milk - 1-8 Skimmed milk powder - 1-5 Mustard powder - 0.5-8 Sugar - 0, 5-5.0 Table salt - 0.9-3.5 Drinking soda - 0.04-0.06 Acetic acid 80% - 0.5-2.0 Potassium sorbate - 0.05-0.3
Oil plant extracts - 0.5-5.0
Water - Rest
Potassium sorbate in the known formulation is used as a preservative and stabilizer. The purpose of this invention is the creation of mayonnaise with high biological activity, providing improved digestion processes and high quality due to a stable emulsion. This goal is achieved through the use of mayonnaise containing vegetable oil, soy milk, mustard powder, baking soda, acetic acid, sugar, salt, stabilizer, which is used as a complex compound consisting of guar and xanthan gum, and additionally mayonnaise contains beta- carotene in the following ratio of components, wt.%:
Vegetable oil - 40-50
Soy milk - 35-45
Beta-carotene - 0.05-0.1
Sugar - 0.5-5.0
Salt - 0.9-2.5
Drinking soda - 0.04-0.07
Stabilizer - 0.05-0.2
Water - Rest
In addition, mayonnaise may contain additional ingredients with a particle size of not more than 5 microns: citric acid - 0.02-0.04, dry mushrooms - 0.1-0.3, dry dill - 0.08-0.1, paprika dry - 0.08-0.1, ground pepper 0.01-0.03. The proposed stabilizer is a complex compound consisting of guar gum and xanthan gum obtained by a biological method from plant materials. Upon receipt of the inventive stabilizer, apparently, a compound of guar gum molecules cross-linked with xangan gum bridges is formed, which determines the thermodynamic stability of the emulsion. The stabilizer has bacteriostatic activity, antimicrobial action, gives the product dietary properties and original taste. The presence of beta-carotene in the composition increases the biological value of the product, and also, like the complex compound used in the claimed method, improves the homogeneous state of the emulsion. The essence of the invention is illustrated by the following examples, the characteristics of the formulations of which are presented in the table. Example. The calculated amount of water and soy milk are placed in a mixer with a steam-water jacket and a stirrer, the solution is heated to 35 o C, a complex compound consisting of guar gum and xanthan gum is introduced with continuous stirring. Sugar, mustard powder are added to the resulting suspension, after which, with stirring, the mixture is heated to 70 o C, maintained at this temperature for 20 minutes, and then the mixture is cooled to 30 o C. Vegetable oil, salt are gradually introduced into the chilled mayonnaise paste with stirring , beta-carotene 0.3%, acetic acid, ground black pepper. The resulting emulsion is homogenized at a pressure of 2 MPa. After homogenization, either citric acid, or ground black pepper, or dried mushrooms, or dry dill, or dry paprika can be added to the composition. Additional ingredients should have a particle size of no more than 5 microns, which is achieved by grinding the ingredients in a colloid mill. Larger particles contribute to the formation of coagulation centers and as a result of this, the mayonnaise is stratified (cream is formed in the upper part). According to the prototype, the effective viscosity at a shear rate of 3 s -1 is 10 Pa*s, and the stability of the emulsion is 92%.

Claim

1. Mayonnaise containing vegetable oil, soy milk, mustard powder, baking soda, acetic acid, sugar, salt, stabilizer, characterized in that mayonnaise additionally contains beta-carotene, and mayonnaise contains a complex compound of guar gum and xanthan gum as a stabilizer with the following ratio of components, wt.%:
Vegetable oil - 40-50
Soy milk - 35-45
Mustard powder - 0.01-0.04
Sugar - 0.5-5.0
Salt - 0.9-2.5
Drinking soda - 0.04-0.07
Acetic acid 70% - 0.3-0.7
Stabilizer - 0.05-0.2
Beta-carotene - 0.05-0.1
Water - Rest
2. Mayonnaise according to claim 1, characterized in that it additionally contains dried mushrooms in the amount of 0.1-0.3 wt. % and ground black pepper in the amount of 0.01-0.03 wt.%. 3. Mayonnaise according to claim 1, characterized in that it additionally contains dry dill or paprika in the amount of 0.08-0.1 wt.%. 4. Mayonnaise according to claim 2 or 3, characterized in that the particle size of the additional ingredients must be at least 5 microns.

DRAWINGS

NF4A Reinstatement of a USSR patent or a Russian Federation patent for an invention

Vegetable oils, fruit juices and various vinegars quickly become boring as salad dressings. Some vegans even miss mayonnaise. And the most persistent, after digging through cookbooks and food sites, find that it can be easily prepared without eggs, milk and other ingredients of animal origin. We offer the best recipes that will diversify your diet with new tastes.

Unlike regular mayonnaise, lean mayonnaise for vegans does not include honey, milk, sour cream, cream, yogurt, kefir and sugar. In this regard, it can be used by Orthodox believers to observe fasts. And due to the low calorie content, it can be included in the diet of losing weight.

Vegetable oil must be cold pressed. It comes with the Extra Virgin label. Olive should be preferred.

For cooking, foods rich in vegetable fats are required: nuts, oils, seeds, avocados. Nuts and seeds should be prepared in advance: peel and soak in water in the evening (from 4 to 24 hours). This will ensure that they are easier to grind into a homogeneous mass. Whip the ingredients in a blender.

You can use any recipes for raw mayonnaise, but for raw foodists, vegan sauce is no longer suitable. Unlike raw mayonnaise, vegan mayonnaise can include thermally processed foods (for example, aquafaba, tofu cheese, mustard powder steamed with boiling water, canned beans) and soy (many naturals refuse it, considering it unsustainable and harmful).

Another difference: in texture and appearance, it is more like regular mayonnaise, thanks to soy or coconut milk, which are present in many recipes.

Making vegan mayonnaise at home is easy. Follow these recommendations, and it will turn out much tastier and healthier than store-bought. And a large number of available recipes will diversify the diet.

from cashew

Product set:

soy milk - 50 ml;
garlic - 2 cloves;
lemon concentrated juice - 80 ml;
olive oil - 80 ml;
mustard powder - 15 g;
salt - to taste.

Cooking process:

Mix water-swollen cashews with soy milk.
Beat 30 s.
Pour in half the prescribed amount of oil.
Beat 30 s.
Add the remaining oil, salt and pepper.
Beat 30 s.
Garlic, mustard powder and lemon juice are loaded last.
Beat until smooth.

Notes:

soy milk should be cold;
if you do not like spicy dressings, garlic, mustard and lemon juice can be omitted.

From aquafaba

Product set:

aquafaba - 100 ml;
salt - to taste;
brewed mustard - 10 ml;
- 200 ml;
any sweetener (stevia, agave syrup) - 5 ml.

Cooking process:

Beat aquafaba into a thick foam.
Add 100 ml of oil.
Stir 30 s.
Pour another 100 ml of oil.
Beat again for 30 s.
Add the rest of the ingredients.
Beat until desired density.

Notes:

aquafaba - a decoction of legumes: you can cook it yourself by boiling chickpeas or beans for an hour and draining the liquid after that;
you can also use aquafaba from canned green peas;
aquafaba vegan mayonnaise is an ideal dressing for salads and hot second courses;
it is easily whipped into a thick foam, ideal for making a sauce with a dense texture, in vegan cooking it is used instead of egg whites;
mayonnaise from it does not exfoliate, it is stored up to 5 days (in the refrigerator);
you can take aquafaba from under any legumes.

From seeds

Product set:

soy milk - 300 ml;
sunflower seeds - 200 g;
olive oil - 80 ml;
lemon concentrated juice - 20 ml;
steamed mustard - 10 ml;
black pepper - on the tip of a knife;
salt - to taste.

Cooking process:

Mix seeds and soy milk.
Beat 30 s.
Pour in the oil and lemon concentrate.
Beat for another half minute.
Mix until thick. Add more soy milk if needed.

Notes:

seed mayonnaise is the perfect dressing for vegan cabbage rolls and chickpeas;
you can take 100 g of sunflower seeds and 100 g of pumpkin seeds;
another variation of the recipe: add 50 ml - it will give the sauce a new taste and make it suitable for any vegetable salads.

from tofu

Product set:

tofu cheese - 200 g;
steamed mustard - 15 ml;
- 30 ml;
lemon concentrated juice - 25 ml;
olive oil - 80 ml;
water - optional;
salt - to taste;
garlic - 1 clove.

Cooking process:

Cut the tofu into pieces, add olive oil, apple cider vinegar and lemon juice.
Beat 1 min.
Add garlic, mustard, salt.
Beat 1 min.
Assess the consistency of mayonnaise. If it's too thick, add some water and run it through the blender again.

Notes:

for this recipe, it is better to take Dijon mustard;
tofu should be as soft as possible to give the mayonnaise a creamy texture: if you find a silk variety, buy it;
instead of olive oil, you can take rapeseed;
instead of apple cider vinegar - rice;
instead of lemon juice - lime;
tofu mayonnaise in taste and consistency is very similar to a regular store;
suitable for dressing absolutely any dish;
can be stored in the refrigerator for 1 week.

from avocado

Product set:

avocado - 1 pc.;
soy milk - 150 ml;
garlic - 2 cloves;
sprigs of dill and parsley - at the discretion;
olive oil - 80 ml;
black pepper - on the tip of a knife;
salt - to taste.

Cooking process:

Peel the avocado, remove the pit, cut the flesh into pieces.
Chop greens.
Mix avocado, herbs and soy milk.
Beat 30 s.
Pour in olive oil and lemon concentrate.
Stir for another half minute.
Add remaining ingredients.
Beat until thick. Add soy milk if necessary.

Notes:

of all the vegan mayonnaises, this one is the most beautiful - a green hue;
it is not very suitable for dressing salads, as it is more like a paste or cream, so it can be smeared on crackers or used for decoration;
It can also be found in vegan pizza recipes.

From beans

Product set:

canned white beans - 380 ml;
olive oil - 300 ml;
black salt - to taste;
agave syrup - 10 ml;
brewed mustard - 10 ml;
lemon concentrated juice - 50 ml;
sprigs of dill - at the discretion.

Cooking process:

Drain liquid from beans.
Grind in a blender.
Pour in olive oil.
Whisk for 1 min.
Chop greens.
Add all remaining ingredients to blender.
Beat until thick, smooth consistency.

Notes:

instead of canned beans, you can take boiled;
for this recipe, you can use exactly the white variety - the red one will not only change the color of the sauce, but will also bring in not quite suitable notes of bean flavor;
bean mayonnaise is hard to distinguish from store-bought mayonnaise, so you can use it to dress salads for guests.

Linen

Product set:

- 50 g;
linseed oil - 200 ml;
steamed mustard - 10 ml;
agave syrup - 10 ml;
apple cider vinegar - 25 ml;
salt - to taste;
marjoram, zira seeds, chili pepper - at the discretion (a pinch each).

Cooking process:

Rinse the seeds soaked with water from mucus.
Mix them with linseed oil.
Whisk in a blender.
Add mustard, agave syrup and vinegar.
Mix again (no more than 30 s).
Lastly add spices.
Beat the mass to a thick consistency.

Notes:

Flaxseed mayonnaise is considered one of the healthiest.

Potato

Product set:

soy milk - 250 ml;
rapeseed oil - 300 ml;
black salt - to taste;
black pepper - on the tip of a knife;
steamed spicy mustard - 15 ml;
steamed sweet mustard - 15 ml;
lemon concentrated juice - 30 ml;
grape vinegar - 15 ml;
boiled potatoes - 1 pc.;
garlic - to taste.

Cooking process:

Mix soy milk with 150 ml of oil.
Beat 30 s.
Potatoes boiled in their skins, peeled, cut into pieces, add to the blender bowl.
Together with it, lower the garlic, lemon juice, grape vinegar and the rest of the oil there.
Whisk for 1 min.
Spices are added last.
After that, the mayonnaise is brought to the desired consistency.

Notes:

butter and milk should be at the same temperature, preferably cold;
shelf life in the refrigerator - 3 days;
you can make sandwiches with it;
this version of vegan mayonnaise is considered the most delicious: reviews say that even children eat it just with a spoon, it is so pleasant and tender.

Any homemade vegan mayonnaise differs from the usual one in that all its ingredients are more natural and healthy. No less advantage is its low calorie content, so this product can be safely used in diets. Now the thought of how to season a salad or beetroot will not torment you: one of the proposed recipes will definitely solve this problem.