Since moving to a share house I've had to come to terms with sharing cupboard and fridge space. This means that I can no longer collect vegan-friendly condiments with the enthusiasm that I used to. Now I make my own sauces and dressings and there is less packaging and less waste involved and I'm seeing what goes into my food. And I think that can only be a good thing.
In the past few weeks I had made falafel and falafel burgers on a couple of different occasions and used something like this Yoghurt-Tahini Dressing to accompany it. Then last week our MCR had a long-weekend BBQ to celebrate the final emergence of the sun after months of absolutely horrid (typically British) weather. So I decided to make a potato salad and to make my own mayonnaise.
If you like your mayonnaise a little creamier then I suggest straining the 1/2 cup of yoghurt through muslin or cheesecloth (or a clean dishcloth) for 24 hours to remove excess water. You'll be left with a thicker yoghurt (kind of like Greek yoghurt) and you can then add all of the other ingredients from there.
You can tinker with the measurements according to taste. Sometimes I also like to add a 1 tsp of miso paste for a little extra flavour if I have some around. It makes enough for about 750g of potatoes. I only used half for 500g of potatoes and then stored the rest in a jar in the fridge to use later as a yummy creamy dressing for a vegetable salad.
At any rate, as the weather slowly gets warmer and BBQs become a little less painful to endure in the cold, I hope the recipe is of some use. Luckily, it can be served hot or cold! Enjoy!
In the past few weeks I had made falafel and falafel burgers on a couple of different occasions and used something like this Yoghurt-Tahini Dressing to accompany it. Then last week our MCR had a long-weekend BBQ to celebrate the final emergence of the sun after months of absolutely horrid (typically British) weather. So I decided to make a potato salad and to make my own mayonnaise.
If you like your mayonnaise a little creamier then I suggest straining the 1/2 cup of yoghurt through muslin or cheesecloth (or a clean dishcloth) for 24 hours to remove excess water. You'll be left with a thicker yoghurt (kind of like Greek yoghurt) and you can then add all of the other ingredients from there.
You can tinker with the measurements according to taste. Sometimes I also like to add a 1 tsp of miso paste for a little extra flavour if I have some around. It makes enough for about 750g of potatoes. I only used half for 500g of potatoes and then stored the rest in a jar in the fridge to use later as a yummy creamy dressing for a vegetable salad.
At any rate, as the weather slowly gets warmer and BBQs become a little less painful to endure in the cold, I hope the recipe is of some use. Luckily, it can be served hot or cold! Enjoy!
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| Vegan egg-free mayonnaise in a potato salad. |
Egg-free Mayonnaise
1 cup soy yoghurt
1 tbsp tahini
1 tbsp soya sauce
2 tsp cider vinegar
salt & pepper to taste
Mix all ingredients in a small bowl until thoroughly mixed and smooth.
For a warm dressing, pour on warm potatoes/vegetables and serve immediately.
For cold potato salad, allow potatoes to cool, stir in dressing and refrigerate until needed.
For a warm dressing, pour on warm potatoes/vegetables and serve immediately.
For cold potato salad, allow potatoes to cool, stir in dressing and refrigerate until needed.
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| Vegan egg-free mayonnaise on some lightly steam vegetables is just as delicious! |
Your recipe for vegan, egg-free mayonnaise is fantastic! It's great to see delicious vegan alternatives to classic recipes. If you're ever interested in exploring more about veganism in a diverse culinary landscape like India, my website, The Earthen One, could be a valuable resource.
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