PASTA SALAD WITH HOME MADE VEGAN MAYO
Wazzup it's foodfightfriday! Checkout my battle against the vegan mayo, not sure who won, I just could not get the it thicker, or increase the viscosity if you are technically inclined. Nevertheless it still tastes pretty close to real mayonnaise, which I can live with. So I think the problem was the type of oil, I used rapeseed oil instead of sunflower oil, I'm going to try that next time.
I put 1/2 cup of rice milk, 1 cup of oil, tablespoon of cyder vinigar with a pinch of salt and a tiny bit of mustard
Then I blended it up
It wasn't quite thick enough so I chucked it in my heavy duty blender with a can of chickpeas
It improved a lot but not as thick as I would like. To make the salad I just chucked some mixed veg and some red pepper
Some sour kraut
Then some pasta and a few spoons of my mayo
And that is my foodfightfriday entry, thanks for stopping by
Looks delicious.
Love the mayo recipe, wrote it down and will give it a try myself.
Will go with the sunflower oil, as you suggested.
Love the ingredients involved with making the mayo, one more condiment you can control the quality of the final product.
Thanks for the info, and thanks to #fff
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That looks delicious.
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That is delicious pasta Greg!
I’m not usually a fan of mayo but I have a sneaking suspicion I’d really like this mayo. Great entry @gguy773.
Food Fight Friday
May your contender survive and not be placed in a permanent food coma.
It sure is nice to you in the #fff kitchen consistently @gguy773, thanks a lot for continuing to bring your gangster chef attack to the platform on Friday’s with us. Your dishes are never dull and well... let’s face it, you’re pretty much a shoe-in each week but that’s another beauty about #fff... we like to spread the #love.
It’s always a pleasure running into on Fridays @gguy773. Enjoy the rest of your weekend, see you soon!
I made mayo once and I used olive oil. Maybe olive oil is a little thicker than the others?? IDK. Either way that is some tasty looking pasta, good luck on figuring out the mayo viscosity mystery. 😉
Thanks I'll try olive oil next.