Single Serve Lasagna: A Layered Dream for You
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Vegan Mayo: Your quick dip for everything
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Smashed Cucumber salad: Your quick freshness kick
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Vegan Mayo: Your quick dip for everything
Ingredients you'll need
Let's get cookin'
- First blend chickpea water, lemon juice, mustard
- Gradually add oil
- After 2-3mins should have thickened (more oil = thicker)
- Store in fridge 1-2 weeks
- For variations add miso paste, curry powder or gochujang.
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Vegan Mayo: Your quick dip for everything
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.
Miso leek as an Asian side dish
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Creamy, spicy, homemade: The mayo that inspires
Forget supermarket jars – your perfect vegan mayo is just 2 minutes away! This recipe is not only 100% guaranteed to succeed, but also so much better than any store-bought version. The secret? Chickpea water, which forms the base along with lemon juice and mustard. Then neutral oil is slowly mixed in until a wonderfully creamy and thick mayo is created. You can control the consistency by simply adding more or less oil. This miracle mayo will keep in the fridge for up to two weeks and is incredibly versatile: transform it into a spicy miso mayo, an exotic curry mayo, or a fiery gochujang mayo. Perfect for sandwiches, fries, salads, or as a creamy dip. An absolute must-have for anyone who loves good taste and simple recipes!
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