The first time I made vegan mayonnaise is a moment deeply entrenched in my memory as one of my greatest achievements! I honestly didn't realise how incredibly simple it was and I was truly amazed when I removed the lid of my blender to find a thick creamy mayo minus the dairy and eggs! This recipe is inspired by the simplicity of making your own mayonnaise and an excuse to eat generous amounts of it!
Serves 2 - 3
for the wedges
4 - 5 small sweet potatoes
2 TBSPs olive oil
1/3 cup chickpea flour
2 TBSPs nutritional yeast
1 tsp garlic powder
1 tsp fresh rosemary (finely chopped)
1/2 tsp salt
1/2 tsp freshly ground black pepper
for the aioli*
2 large cloves of garlic (minced)
juice of half a lemon or 1 TBSP apple cider vinegar
1 cup vegetable oil
1/2 cup soy milk
1/2 tsp salt
high speed blender or a stick blender
1. Preheat the oven to 200C/400F.
2. Cut the potatoes into wedges, place on a large baking tray lined with parchment paper and drizzle with the olive oil, ensure each wedge is well coated with oil.
3. In a separate bowl combine the chickpea flour through to black pepper, mix until well combine. 4. Dip one wedge at a time into the flour mix and coat well, if the flour isn't sticking add more oil to the potatoes. Replace the wedge to the baking try and coat the remaining wedges spacing them slightly apart from each other. Bake for 30mins or until tender on the inside and crispy on the outside.
5. To make the aioli start by adding the juice of the lemon/apple cider vinegar to the minced garlic in a small bowl and set aside. To the blender add the oil and the milk, mix on high speed for 1 - 2mins or until thick and creamy. Add the salt and the garlic mix to the mayonnaise and blend to combine. If the aioli is too thick add more milk if it is too runny add more oil.
*Alterations: I've tried other plant milks in place of soy and it has never worked for me so I do not advise subbing the soy for another milk. Leave out the garlic if you'd rather a more traditional mayonnaise you can always sub in your favourite herb or chili.