You make your own egg free mayonnaise in a jiffy! But also delicious on bread, in cereal, for pudding and desserts, for ice cream and pastries, for homemade almond milk or added to vegetables and rice.
Ingredients from organic cultivation: almonds
Veginnaise (approx. 400g)
2 Tbsp almond butter
100 ml water
200 ml vegetable oil (such as sunflower oil)
3 tbsp vinegar
1 tsp mustard
1 tsp granulated vegetable broth
If desired: garlic, various herbs, coarse ground up pepper ...
Mix almond butter with vinegar, mustard, broth, and half of the water (approx. 50 ml) in a tall mixing container.
Beat the mixture with an immersion blender and slowly pour in half of the oil. Add the rest of the water, keep blending and then slowly mix in the rest of the oil. Add spices according to taste.
Chill in the refrigerator for a couple of hours until it thickens. If you want to use Veginnaise right away, add less water until the desired consistency is achieved.
Your veganversand.at Team