Vegan mayonnaise without eggs, with soy milk and turmeric

05 Jul Vegan mayonnaise without eggs, with soy milk and turmeric

Famous all over the world and very versatile in the kitchen, mayonnaise can also be prepared in a vegan version, lighter than traditional mayonnaise, but above all easy to prepare. Let’s see the recipe for making vegan mayonnaise without eggs. The vegan mayonnaise without eggs is a preparation based on soy milk and seed oil, which we have enriched with turmeric which gives the typical yellow color and numerous beneficial properties.

The recipe of vegan mayonnaise without eggs can be prepared at any time of the year, as the ingredients do not have any particular seasonality. It is suitable for preparing sandwiches, but also to accompany salads and vegetable balls. Soy milk is low in calories and provides protein and phytoestrogens. Sunflower oil is a source of vitamin E and polyunsaturated fatty acids. Turmeric is a spice with a strong anti-inflammatory power and contains a substance with an anti-tumor action. The recipe of mayonnaise without eggs is suitable for vegetarians and vegans, and can also be consumed by lactose intolerant and celiac, as it lactose and gluten-free. Being eggless, even those who are allergic or intolerant to this food can safely consume this vegan mayonnaise.

1 Pour the sunflower oil, soy milk, apple vinegar, pinch of salt and turmeric into a tall glass;

2 Immerse the immersion blender inside the glass and operate it for about 3 minutes until you obtain a firm sauce. Preservation The vegan mayonnaise without eggs is stored for a maximum of 2 days in a sealed container in the fridge.