Cooking With Plants Recipe by Anja Cass
29 Jun 2021
Recipe Instructions
2 small boiled potatoes
1/4 to 1/2 cup almond milk (adjust quantity based on desired consistency)
Dijon mustard (or any mild mustard), to taste
In a small blender, add the boiled potatoes.
Pour in almond milk, starting with a quarter cup. Adjust the quantity based on how creamy or runny you want the mayo (or dressing) to be.
Add the desired amount of Dijon mustard for flavor.
Blend the ingredients for about a minute or until the dressing reaches a gooey and creamy consistency.
Check the consistency and adjust the almond milk quantity if needed.
Give the mayo a taste test and adjust the seasonings if desired.
The vegan mayonnaise is now ready to be used as a creamy dressing for potato salad, pasta salad, or any other dish you prefer.
Store any leftovers in an airtight container in the refrigerator for up to a few days.
Note: Boiled potatoes can be kept on hand as a versatile base for various recipes, such as savory dressings, mayonnaise, or even chocolate pudding. Feel free to experiment with different flavors and quantities to suit your taste preferences. Enjoy the quick and easy homemade vegan mayonnaise in your plant-based cooking!
What I loved most about this vegan mayonnaise is its versatility. I used it as a dressing for my potato salad, and the creamy texture and tangy flavor elevated the dish to a whole new level. I also experimented with using it in pasta salads and found it to be equally delightful. The fact that I can whip up this dressing whenever I have boiled potatoes on hand is a game-changer.
Not only does this vegan mayonnaise taste amazing, but it also aligns perfectly with my dietary choices. It's free from any animal products and oil, making it a healthier alternative. Give it a go, and you'll find yourself enjoying a creamy and delicious dressing that can transform any dish. Kudos to Anja from Cooking with Plants for sharing this fantastic recipe!
Warmest regards,
Rebecca
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