Lenten mayonnaise

12 servings

15 minutes

Vegan mayonnaise is an elegant alternative to classic sauce, perfect for those following a plant-based diet. Its history begins with the search for a replacement for traditional mayonnaise without using eggs. This sauce has a delicate, slightly tangy texture thanks to mustard and lemon juice, while canned peas add a light, natural sweetness. It pairs wonderfully with vegetable dishes, salads, sandwiches, and snacks, adding softness and richness. Its simplicity makes it accessible even for novice cooks, and the ability to store it for a week makes it convenient for everyday use. Vegan mayonnaise is not just a sauce but embodies the idea that delicious dishes can be light and healthy.

Energy value per serving

• Calories: 1987.4
• Proteins: 120.1g
• Fats: 20g
• Carbohydrates: 327.6g

Ingredients

• Vegetable oil: 200 ml
• Canned green peas: 100 jar
• Mustard: 0.5 tsp
• Salt: 0.3 tsp
• Sugar: 1 tsp
• Lemon juice: 2 tbsp

Cooking steps

1. Prepare all the ingredients. They should be at room temperature.

2. Pour the pea liquid into a jar that fits the size of the blender's leg.

3. Add mustard.

   Required ingredients:

   • Mustard: 0.5 teaspoon

4. Add salt.

   Required ingredients:

   • Salt: 0.3 teaspoon

5. Add sugar.

   Required ingredients:

   • Sugar: 1 teaspoon

6. Add lemon juice to the mayonnaise.

   Required ingredients:

   • Lemon juice: 2 tablespoons

7. Place the blender leg at the bottom of the jar and blend actively for 2-3 minutes, trying not to lift the blender from the bottom. Blend until the salt and sugar dissolve.

8. Add vegetable oil.

   Required ingredients:

   • Vegetable oil: 200 ml

9. Whisk until smooth. The sauce becomes quite runny.

10. Store the vegan mayonnaise in the refrigerator for no more than one week.