Many find mayonnaise to be a versatile and irresistible condiment! An egg free mayonnaise suitable for vegans and those with allergies or intolerances is effortless to prepare meaning nobody needs to miss out on this creamy and delicious thick sauce.
This vegan mayonnaise, also called ‘vegenaise,’ is a fantastic egg-free substitute for regular mayonnaise without loss of texture or flavour. It can be used in a similar way and is suitable to spread on sandwiches, as a salad dressing or as a base for other dressings and sauces.
Making homemade versions of recipes will probably save you money as most ingredients are likely to be readily available in your pantry. Feel free to add extra flavour to your ‘vegenaise’ by adding smoked paprika, curry powder, garlic, or fresh herbs. Because there are no eggs in this recipe, you can keep it for up to 4 days in the fridge.
Why add chia seeds?
Chia seeds are known for containing plenty of antioxidants, omega 3 fatty acids, fibre, and proteins. The seeds are soaked overnight and work as a natural food thickener which is exactly what is required to get the thick creamy texture associated with regular mayonnaise. Through soaking, the seeds become very soft with a gelatinous texture, and processing this ‘jelly’ in a blender makes it gummy and chewy.
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Easy Vegan Mayonnaise with Chia Seeds
- Soak the chia seeds in the cold water, refrigerate overnight.
- Use a blender to combine the soaked chia seeds with the Dijon mustard and vinegar to obtain a sticky, gummy based sauce.
- Add the soy milk and blend well.Season with salt and pepper, then pulse to combine.
- Pour a thin and steady stream of oil into the centre of the chia seed mixture base. The ‘hole’ in the centre of the sauce will close meaning mayonnaise is ready.
- Season to taste and refrigerate overnight before using.