Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
3/4-1cupsunflower oil(or other neutral oils like avocado & canola)
Servings: 2-Tbsp servings
Units:
Instructions
Add aquafaba to a tall glass jar (or, if using a Magic Bullet or something similar, add to a small blender jar) along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender (or mix on your blender base) for 30 seconds until frothy.
Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process. (If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved - up to 4-5 minutes, scraping down sides / shaking as needed.)
Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.
Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor.
Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!
These tortilla cutouts are a distant relative of churros, but aren’t fried! Using heart healthy coconut oil and whole wheat tortillas, make this a fun and healthy activity to do with the entire family!
Combine sugar and cinnamon in a small bowl. Mix and set aside.
Melt coconut oil and vanilla in a small pot over low heat.
Meanwhile, punch out tortillas with Halloween cookie cutters. Lay out on a parchment lined sheet tray fitted with a cooling rack. Brush tortillas with oil mixture, flip and brush opposite side. Bake for 8 minutes. Remove from oven and quickly sprinkle sugar mixture over tortilla, flip and sprinkle over other side. Cool completely.
Combine the celery root, fennel, apple, and lemon juice in a large bowl, and season with salt and pepper.
Toss the ingredients together, and set aside for at least 30 minutes but no longer than 2 hours. This will tenderize and marinate the vegetables, and also prevent them from turning brown.
Combine the mayonnaise, sour cream, vinegar, honey, and mustard in a small bowl. Season with salt and pepper.
Pour the dressing over the vegetables and toss well.
Fold in the dried cranberries.
Taste, and season with salt and pepper if needed. Enjoy!
Prepare salsify by rinsing thoroughly. Peel and cut into 2” pieces. (You may want to use gloves because salsify tends to be sticky.) Place salsify in a large mixing bowl.
Add olive oil, lemon zest, salt and pepper to the bowl. Toss to evenly coat the salsify.
Transfer salsify to a parchment lined sheet tray and roast for 30 minutes.
Remove salsify from the oven and sprinkle with parsley.
