I'm the same way - very minimal amounts of oil. I just make mine nut based... just choose whatever nuts or seeds you want - I use cashews, walnuts, almonds, pumpkin/sunflower seeds etc etc ...the usual suspects. Then work in the other ingredients for whatever taste/flavor profile you want. Its fun to experiment and find new combinations!
This recipe is a fantastic alternative to traditional egg salad, and the vegan mayo looks so creamy and delicious - perfect for a cruelty-free lunch option. Come check out some amazing plant-based recipes and tips if youre interested in making more compassionate food choices!
Can't wait to try the boiling method. I love egg salad but have hesitated to make it with tofu because I'm still getting used to the taste. I've also heard that boiling tofu helps neutralize the taste. I make mayo with silken tofu because silken is a more neutral flavor.
I eat tofu at least 2x a week, so it’s nice to ok have a new recipe, especially since I always like egg salad, and enjoy mayo in different dishes. I just wish there was an alternative to using oil. Thank you for sharing.
I eat WFPB and don't use oil, and have to really watch my fats, so I make a really decent low-fat wfpb 'mayo' out of my home made oat-cashew yogurt. I just mix in the same mustard, black salt, and maybe a touch of acid (vinegar, lemon, or citric acid) to taste since yogurt is already tart. Of course it's not quite mayo if you're used to the oily mouthfeel, but for me it's a really good and healthy stand-in.
This looks great! Btw as someone with cilantro aversion, surprisingly I love coriander seeds! I don’t think the chemical that’s problematic for many people in cilantro is present in the seeds at all. I wish I could enjoy fresh cilantro too but my tongue says “that’s not edible!”
I just bought your book Vegan Meat and I was a little disappointed because I didn’t realize it was going to be just recipes using commercially made faux meats which I think are mostly highly processed and unhealthy. Not to mention expensive. I do like the last section with recipes making the meat substitutes from scratch.
I'm confused..... in the directions you say to add the oil in a slow stream to the milk. But in the video you do the opposite. So I followed you as in the video and nothing emulsified and thickened. I knew better than to add the milk to the oil, but somehow you got that to work in the video....... ot did I miss something?
I personally don't have an immersion blender so I used my Vitamix. I click the button on and off for 2 second intervals for about a minute until the mayo emusifies. I tried it once with the blender on full speed and it never emusified. Blenders are too powerful full blast but clicking the button for 2 second intervals for about a minute seems to do the trick. I also learned that all the ingredients should be at the same temperature if the soy milk is too cold mixed with the room temp oil it doesn't emulsify. I've been making homemade vegan mayo this way for a couple years now. Hope, that helps.
@@VeganViki Thank you, that's wonderful information. Miyoko does mention in the video that if you have a high speed blender to use the medium speed setting. My blender has a clean cycle that turns it on and off for a few seconds at a time for 1 minute so it may be a great mayo cycle as well!
OMG 1 CUP OF OIL OH MY GOD THAT IS WAY 2222222222 MUCH. I CAN'T HAVE OIL IF I HAVE OIL I HAVE TO GO ON CHOLESTEROL MEDICINE. I LIVE WITHOUT 99% ANY OIL.
You look great! Thanks for all the awesome recipes, inspiration and material! We named one of our rescued kittens Miyoko!
Oil free here so even though I love you and your recipes all the oil throws me off! I always learn from you in other ways though!
I'm the same way - very minimal amounts of oil. I just make mine nut based... just choose whatever nuts or seeds you want - I use cashews, walnuts, almonds, pumpkin/sunflower seeds etc etc ...the usual suspects. Then work in the other ingredients for whatever taste/flavor profile you want. Its fun to experiment and find new combinations!
I am sooo looking forward to your new book! You’re brilliant- and remind me with each video why you’re the OG of VEGANISM!❤❤❤
This recipe is a fantastic alternative to traditional egg salad, and the vegan mayo looks so creamy and delicious - perfect for a cruelty-free lunch option. Come check out some amazing plant-based recipes and tips if youre interested in making more compassionate food choices!
Can't wait to try the boiling method. I love egg salad but have hesitated to make it with tofu because I'm still getting used to the taste. I've also heard that boiling tofu helps neutralize the taste. I make mayo with silken tofu because silken is a more neutral flavor.
Never heard of BOILED TOFU.. ie made tons of homemade Tofu... I Love to see new Techniques... Thanks For Sharing 💝😋👌
I eat tofu at least 2x a week, so it’s nice to ok have a new recipe, especially since I always like egg salad, and enjoy mayo in different dishes. I just wish there was an alternative to using oil. Thank you for sharing.
This reminded me that I have black salt in my.cupboard. Thank you for the recipe💚
Interested now to try this boiling method. Seems it will make difference, Thanks!
Thank you Miyoko! I am so grateful for you ❤
I watch sauce stache boil it , so I did...it works great too
This looks absolutely amazing. Can’t wait to try these recipes.
I have made your mayo since HVP , live it weekly!!!
Just watched. You are what you eat. Excited to see the vegan cheese stuff. Didn’t know you had a RUclips!
Thank you for this! So nice to,learn from you❤
I eat WFPB and don't use oil, and have to really watch my fats, so I make a really decent low-fat wfpb 'mayo' out of my home made oat-cashew yogurt. I just mix in the same mustard, black salt, and maybe a touch of acid (vinegar, lemon, or citric acid) to taste since yogurt is already tart. Of course it's not quite mayo if you're used to the oily mouthfeel, but for me it's a really good and healthy stand-in.
Ooooh, the fruit and curry make it very similar to Coronation tofu for us Brits!
I was just craving this, it’s perfect picnic food
Love, love the tofu eggless salad!🧡
Miyoko, You are Awesome!
Thank you Miyoko for another fun and delicious looking recipe 😋 looking forward to the series on tofu 😍
Will you ever make a cottage cheese ? I loved cottage cheese with my fruit etc. I you'll make some soon. 😊
You are brilliant Miyoko 😊 love the addition of figs! Thank you ❤
Perfect for Spring.
This looks great! Btw as someone with cilantro aversion, surprisingly I love coriander seeds! I don’t think the chemical that’s problematic for many people in cilantro is present in the seeds at all. I wish I could enjoy fresh cilantro too but my tongue says “that’s not edible!”
My family (3 hungry men) and I love everything tofu 🥰
The vegan mayo isn't sold by very many grocery stores anymore (Trader Joe's, Andronicos, United Market)
Wow!!! Thank you 😋
I just bought your book Vegan Meat and I was a little disappointed because I didn’t realize it was going to be just recipes using commercially made faux meats which I think are mostly highly processed and unhealthy. Not to mention expensive. I do like the last section with recipes making the meat substitutes from scratch.
You can only make it with soy milk because of the lecithin. Or aquafaba!!!
💝
Why is everyone worried about oil? I understand not wanting bad oils, but olive, avocado..?? I don't get it. You need fat to metabolize vitamins.
Can you make the mayo without the oil?
I'm confused..... in the directions you say to add the oil in a slow stream to the milk. But in the video you do the opposite. So I followed you as in the video and nothing emulsified and thickened. I knew better than to add the milk to the oil, but somehow you got that to work in the video....... ot did I miss something?
Maybe there is a difference between using a jug blender and the immersion blender?
I personally don't have an immersion blender so I used my Vitamix. I click the button on and off for 2 second intervals for about a minute until the mayo emusifies. I tried it once with the blender on full speed and it never emusified. Blenders are too powerful full blast but clicking the button for 2 second intervals for about a minute seems to do the trick. I also learned that all the ingredients should be at the same temperature if the soy milk is too cold mixed with the room temp oil it doesn't emulsify. I've been making homemade vegan mayo this way for a couple years now. Hope, that helps.
@@VeganViki Thank you, that's wonderful information. Miyoko does mention in the video that if you have a high speed blender to use the medium speed setting. My blender has a clean cycle that turns it on and off for a few seconds at a time for 1 minute so it may be a great mayo cycle as well!
How long does the mayo stay good in the fridge?
Can you make mayo out of tofu?
OMG 1 CUP OF OIL OH MY GOD THAT IS WAY 2222222222 MUCH. I CAN'T HAVE OIL IF I HAVE OIL I HAVE TO GO ON CHOLESTEROL MEDICINE. I LIVE WITHOUT 99% ANY OIL.
Olive oil doesn't raise cholesterol. It's actually good for your heart.