Vida Recetas Editorial
Discover how to make a vegan, creamy, and flavorful mayonnaise with this soy and garlic mayonnaise recipe. This healthy and energizing version is perfect for those seeking egg-free alternatives without sacrificing the texture and taste of traditional mayonnaise. Originating from modern vegan cuisine, this sauce has become a staple for its versatility and ease of preparation.
The roasted garlic adds a sweet and deep touch, while soy milk and sunflower oil create a stable, silky emulsion. It's ideal for salads, roasted vegetables, nachos, or crackers. You can also adjust the amount of garlic to your preference: from a subtle aroma to an intense flavor.
In this recipe, we roast the garlic head to soften its pungency, then blend it with soy milk and oil using an immersion blender. The result is a homemade, preservative-free mayonnaise ready in minutes. Give it a try and surprise your family with a lighter, flavorful option.
Cook
30 min
Servings
12
To start, wrap a head of garlic in aluminum foil and bake for 30 minutes.
In a blender, process the vegetable drink + the two cups of oil. Starting without moving the When the mixture has the consistency of a cream or mayonnaise, add the juice squeezed from a lemon + salt and pepper to taste.
Remove the garlic from the oven and peel two cloves of garlic or you can put everything, that depends on your tastes. The garlic that is left over, you can reserve it for a delicious garlic butter ❤️ Now it's ready to pack! Minipimer for a minute, then go up and down.
You can enjoy mayonnaise with nachos, cookies, or use it in a salad. I tried it with green leaf salad, tomatoes and crispy chickpeas. A delight!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
