recepies for making mayonnaise out of soymilk?

Answer 1

Soy Mayonnaise

Ingredients (use vegan versions):

12 ounces firm tofu
6 tablespoons oil
1 tablespoon cider vinegar
1/2 cup water
1-1/2 teaspoons prepared yellow mustard
4 tablespoons minced onion
1 teaspoon minced garlic
1/4 white pepper
1-1/4 teaspoons sea salt
1 tablespoon lemon juice
1 tablespoon very finely ground cashew nuts (optional)

Directions:

This is a basic, all-purpose mayonnaise that will keep, refrigerated, for 8 to 12 weeks. If you are using the cashew nuts, make sure that they are ground until they turn into a fine meal, or your mayonnaise will feel gritty. The same mayonnaise, with garlic, onion and mustard omitted, may be used for fruit salads. Place all ingredients in a blender and blend until smooth and creamy. Refrigerate until cool. Makes 2-1/2 cups of mayonaise.

Answer 2

Soy Milk Mayonnaise

Ingredients:

3/4 cup soy milk
1 1/2 tbsp lemon juice or vinegar
3/4 tsp salt
dash of pepper
3/4 cup oil
1. In a blender or food processor, blend together (on high) the milk, lemon juice, salt, and pepper for about 1 minute. Add the oil gradually while the blender is running until mayonnaise becomes thick

2. Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7-10 days.

Makes approx. 12 servings

Answer 3

Soy Mayonnaise

12 1/3 ounces of mori-nu low-fat firm silken tofu
3/4 cup plain low-fat soy milk
1 teaspoon kosher salt
3 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons vinegar (I like to use a combo of apple cider & balsamic)
1/3-1/2 teaspoon onion powder
1 cup vegetable oil
1 tablespoon vegetable oil

Add all ingredients except the oil in a blender and blend until well mixed.
Add oil slowly until mixture thickens.

Answer 4

With summer around the corner I was going to ask the same question. Great answers.

Answer 5

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Answer 6

Interesting recipe but I would not call that mayonnaise.

Answer 7

Please. I think You can forget it. You need fat.
Sorry, I think it does not work on soy-base.