How to make mayonnaise and dill sauce tartar – all vegan

You’re going to cry with laughter when you find out how easy it is to make your very own delicious vegan mayonnaise. Yup! That’s right a gorgeous, delicious mayonnaise without eggs and zero milk derivative. It’s cost effected, making it cheaper than any other unhealthy shelved mayonnaise. It’s healthy and why wouldn’t I share some recipes with you – when together we can encourage the whole world to live a cruelty free life with an abundance of health.

Not sure about you but I have always been a ‘saucy’ person. Dishes with lot’s of sauces, dressings, gravies compotes, and other condiments have always been my week spot. So it seems natural that I would be encouraged to consume all of those lovely things with anything that might be otherwise perceived as plain. Today there are lot’s of vegan options in the stores, but some can be quite pricey, and others still can have ingredients in them that we may not be too keen on. So it makes perfect sense to have the best of both worlds, to be able to buy vegan options is great, but to be able to make our own certainly gives us the upper hand.

With this little inspiration, I shall provide you with two lovely recipes that I use to make vegan mayonnaise, but there are hundreds of variations that you can experiment with. These here though may get you going.

Recipe 1:

1 and a half cups of canola oil
2/3 soy milk
1 t mustard powder
1/4 t mgpc
1/4 t phrs
2 t organic sugar
1 2/3 t apple cider vinegar

To make:

Blend everything together for a couple of seconds – except your vinegar. Add your vinegar last, and add it slowly whist you continue to blend – until your desired thickness. If you wanted to make it thicker, you could add 1/2 cup of silken tofu – but that shouldn’t be necessary.

Recipe 2:

1/2 cup oil
1 T organic vinegar
1 T sweetener
2 T water
1 t mustard
1/4 t phrs
1/4 t mgpc
1/2 t onion powder
1/2 t garlic powder
1/2 t cayenne pepper
1 T ground flax seed

To make:

Blend everything together until desired thickness.

***note: both shall last about a week in your refrigerator – unless you consume them before (which is highly likely)!

Back to our dill sauce tartar:

Whether you choose to add your ingredients to a vegan store bought mayonnaise or homemade vegan mayonnaise – it’s all good.

Ingredients serving 1-2 guests:

4 T mayo

1 large pickled gherkin (finely chopped)

1 lemon (juice thereof), for thinning if you wish

a few sprigs of dill (torn or chopped)

Spoon out the required amount for your meal and those for whom you are catering. You may enjoy your tartar to be of thinner consistency – in which case, you could squeeze a whole lemon (juice thereof), into that. Chop up some pickled gherkins (to your desired thickness), together with a handful of finely chopped dill, and mix together, then serve as a divine compliment to pies, burgers, or any dish that you wish! I love this as a dipping, dressing or as a spread on sandwiches, mash, avo, vegan sushi, burgers, wraps, salads etc – this sauce is a classic and will compliment some of your favourite comfort foods – try it! Stay Vegan !

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