Because I love you I did not stop reading at mayo. But yes, mayo for me is a big mayno. I think this would still be incredible without it. Maybe some chinese mustard for me. Or just skip all together. (I know you recommend yogurt and such but I still don't even like that...I know I'm the worst.) Can't wait to make this. Thank you for making salads good!!
Made it for lunch. Big hit. We had really fresh carrots and cucumbers, as well as an avocado about to turn brown, so added that for extra creaminess. Had sweet corn from the farmers market as well (we're in NZ, middle of summer😉). Homemade vegan mayonnaise as well (we use Superiority Burger's recipe with emulsified grape seed oil with mustard and chickpeas/aquafaba).
For those interested, making vegan mayo at home is quite easy with a handheld blender, coming together in about 20 minutes. Many of our (non-vegan) friends prefer it to regular mayo...Makes great potato salads, green goddess dressing, sandwiches, etc.
Hi Berk from the Second State of NZ (QLD, and meant enviously).
Tried to find the recipe online but hit a paywall I think.
So maybe you could share? Would appreciate.
And one trick to keep a lot of veg based sauces fresh and lessen oxidation and mold/fungal growth is to after use, top up with enough olive oil (I suppose any reasonably neutral one would also do) swirl around well so the sauce surface layer and contact edge to glass is covered. Best not to be too stingy with the oil. Used this esp with tomato based sauces and passata etc. Discard the oil when you want to use again. A few times when I have forgotten to re do and note deterioration. So a n=2 trial only but repeated a few times !
But seems to work with mayo as well.A trick shared by elderly Italian couple from a few houses up who grew their own tomatoes. Slowly got to know them after I helped them cover a big fruit tree with netting to prevent large fruit eating bats pinching them. So for a long time was given a box of stored preserved tomato products each year on the proviso I returned bottles after use. Now growing grapes, tomatoes and tending fruit trees in heaven. And was invited to both their funerals. Both were pretty full on affairs, and a lot of food in the church hall and grilling in the car park, and vino.
Because I love you I did not stop reading at mayo. But yes, mayo for me is a big mayno. I think this would still be incredible without it. Maybe some chinese mustard for me. Or just skip all together. (I know you recommend yogurt and such but I still don't even like that...I know I'm the worst.) Can't wait to make this. Thank you for making salads good!!
Do you substitute with something else creamy like cashew cream or anything? Or you just don’t enjoy creamy?
Oh man. This is a complex subject haha. I like ricotta and mashed potato and hummus creamy? But not mayo or sour cream or cream cheese creamy. 🫠🫠
Made it for lunch. Big hit. We had really fresh carrots and cucumbers, as well as an avocado about to turn brown, so added that for extra creaminess. Had sweet corn from the farmers market as well (we're in NZ, middle of summer😉). Homemade vegan mayonnaise as well (we use Superiority Burger's recipe with emulsified grape seed oil with mustard and chickpeas/aquafaba).
Sounds wonderful. Love the homemade mayo too!! Next level 🙌🏽
For those interested, making vegan mayo at home is quite easy with a handheld blender, coming together in about 20 minutes. Many of our (non-vegan) friends prefer it to regular mayo...Makes great potato salads, green goddess dressing, sandwiches, etc.
I’m very interested! Does it keep or must it be eaten immediately?
It keeps easily a week in the fridge if not longer. I can share the recipe via email or here...
Berk, I made the vegan mayo. It’s excellent and I have a jar in my fridge right now. It’s wonderful, thank you for sharing
That's awesome. So great to hear. It's a good addition to the vegan condiment repertoire...
Hi Berk from the Second State of NZ (QLD, and meant enviously).
Tried to find the recipe online but hit a paywall I think.
So maybe you could share? Would appreciate.
And one trick to keep a lot of veg based sauces fresh and lessen oxidation and mold/fungal growth is to after use, top up with enough olive oil (I suppose any reasonably neutral one would also do) swirl around well so the sauce surface layer and contact edge to glass is covered. Best not to be too stingy with the oil. Used this esp with tomato based sauces and passata etc. Discard the oil when you want to use again. A few times when I have forgotten to re do and note deterioration. So a n=2 trial only but repeated a few times !
But seems to work with mayo as well.A trick shared by elderly Italian couple from a few houses up who grew their own tomatoes. Slowly got to know them after I helped them cover a big fruit tree with netting to prevent large fruit eating bats pinching them. So for a long time was given a box of stored preserved tomato products each year on the proviso I returned bottles after use. Now growing grapes, tomatoes and tending fruit trees in heaven. And was invited to both their funerals. Both were pretty full on affairs, and a lot of food in the church hall and grilling in the car park, and vino.