Egg-free mayonnaise: lighter, vegan without an excessive cholesterol content and without the risk of salmonellosis thanks to the absence of eggs, also perfect for pregnant women. This recipe is suitable for those who follow a vegan diet as only products of plant origin are used. The preparation does not involve the use of eggs, not everyone likes raw eggs especially due to the salmonellosis risk (one of the most common food poisoning) in fact preparing the classic mayonnaise at home can run into this risk (which does not happen for industrial mayonnaise as it is pasteurized) and also because they have a high cholesterol content, so if you really don't want to give up this delicious sauce, here is the version that does no harm! The flavor has nothing to envy to the original one, indeed I prefer it and now I don't buy it anymore!
Ingredients for 170 gr of sauce
- 110 ml of sunflower oil
- 50 ml of unsweetened soy milk
- a pinch of salt
- 1 teaspoon of apple cider vinegar or lemon juice
- 1 teaspoon of mustard
- the tip of a teaspoon of turmeric powder
Watch the video recipe of the Mayonnaise without eggs
Preparation of mayonnaise without eggs
Prepare all the ingredients on the work surface. Put one ingredient at a time in a tall, narrow container: pour the soy milk inside,
salt, turmeric, vinegar, mustard and finally the oil all at once (there is no need to pour it slowly as for classic mayonnaise)
whip for about 1 minute using an immersion blender; when it is completely thickened the sauce will be ready.
The preparation is much simpler than the classic one and above all it does not go crazy as it can happen for the classic one! It can be stored in the refrigerator for 3-4 days covered with cling film.
Pour into a small bowl and yours is ready mayonnaise without eggs, lighter and vegan!
Enjoy your meal!