March 11, 2019

This homemade egg-free vegan mayonnaise recipe is made with chickpea water, Dijon mustard, sea salt, white wine vinegar and vegetable oil with a splash of extra virgin olive oil. Blending them all together gives you a delectable thick and creamy mayonnaise condiment to use on all your salads, sandwiches and homemade slaw dishes. Add a few more ingredients and turn it into an eggless ranch dressing that the whole family will enjoy and love.
Easy To Make Vegan Eggless Mayo & Ranch Dressing
Yields 1 ¼ cups

3 tablespoons chickpea water
2 teaspoons Dijon
¼ teaspoon sea salt
2 tablespoons white vinegar
1 cup vegetable oil
1 tablespoon extra-virgin olive oil
How to make:
Blend all the ingredients together

Eggless Ranch Dressing
1 clove garlic, minced
1 ¼ cups eggless mayo
1 tablespoon freshly chopped Italian flat-leaf parsley leaves
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
¼ teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
Salt to taste
How to make:
In a bowl, combine the garlic, eggless mayonnaise, parsley, dill, chives, Worcestershire sauce, black pepper, paprika, cayenne and hot sauce, mix to combine, tasting frequently and adjusting seasonings as needed, chill before serving.

Chef Mark .

Copyright © 2018, 2019 Mark Allison