My super busy and satisfying weekend is over and now I can finally share this recipe with you. First I have to write a few words about my last three days. On Friday, our lovely friends came to visit and we baked waffles, played video games and heated up the sauna. On Saturday, I gave a lecture in the Estonian Health Museum. The topic was “Veganism as a lifestyle”. There were plenty of people and I am truly thankful for everyone who took their time to come to listen to what I had to say. After the lecture, we went to eat lunch in Mahemarket, a really nice health store and vegan buffet in Tallinn. They had absolutely delicious potato casserole with loads of vegan cheese on the menu. In the evening, I had booked a table in the Vegan Restaurant V. I always try to visit it when I am in Tallinn. We ate epic seitan burgers with peanut sauce and chocolate torte with orange cream. It was heavenly. And the waitress brought me a gift from a wonderful woman, who had visited my lecture earlier that day. The gift was handmade earrings by her. The earrings had “Go veg” written on them and I immediately put them into my ears. What a lovely ending to a great day! On Sunday morning, I led a private cooking workshop in English. It went so great. The food was delicious and the people were inspiring.
Yesterday evening, when we were driving home, we had to stop the car about 1,5 km before the final stop. There was almost no road. The snowstorm had done its job. So we had no choice but to put our backpack on and walk home through the snow. Of course I had to squeeze the vegan bratwursts into our backpack, since I really wanted to make baked potatoes and sausages for dinner and heat up the sauna. And so we did. Now I am fully rested and ready to share this awesome recipe with you.
All of my recipes are usually original. It means I create them myself. But this time I am making an exception. This vegan mayo recipe is so good, that I didn’t see a reason to create a new recipe all by myself. I just made a few changes, so it will be even more easier. Isa Chandra is such a timeless and amazing vegan chef and her recipes always work. This mayonnaise is so universal. I have made potato salad with it or used it to make different cold sauces. Just put it in everywhere where you could usually use mayo. It has a nice and thick texture and it’s really hearty. A classical mayonnaise! It will get even more thicker if you add more oil. I have to mention that my pretty weak blender wasn’t up for the gig. But my good old Philips 600 W immersion blender did the job wonderfully. So you really have to choose your guns this time. Happy mayo making!
Preparation time: 5 minutes
Serves: 1 ½ cup / 350 ml mayonnaise
- ½ cup / 120 ml plant milk (soy milk or almond milk are the best for this)
- 2 tsp sugar
- 1 tsp mild mustard
- ¼ tsp salt
- 2 Tbsp white vine vinegar or apple cider vinegar
- about ¾ cup / 180 ml oil (I used sunflower oil)
Blend all the ingredients except oil. Then start adding the oil. Pour in a few tablespoons and then blend. Pour in another tablespoons and blend again. Continue, until you have a thick mayonnaise. If by that time you still have a liquidy mixture similar to heavy cream, then the reason may be in your blender. But if you are having a pretty thick mayo, it’s all good. If you want it to be even more thicker, add more oil and blend again. Keep the mayo in the fridge.