Tom Dylan wrote:Do you have a personal favorite vegan mayo recipe? Is there any trick to getting a creamier texture?
I am personally glad to see it gone. Now the debate is over, the product is not acceptable.
Many moons ago, I did have a recipe and made it occasionally for a recipe or two.
I do not have the recipe handy or remember it exactly but it was based on the base being some mixture (maybe 50/50 or 70/30) of cooled cooked potato (either white, gold, sweet or some combo) and some beans (either white, cannellini or butter or some combo) that would be about 1 to 1.5 cups. I do not remember exactly, but I do remember some combo of cooled potato and beans getting to the right consistency. I am not sure the white potato worked as well as the gold.
Then, the spices were something like some lemon juice (~1-2 tbsp), some Westbrae no salt added mustard (1/2 to 1 tsp), and maybe some garlic and/or onion powder.
If it helps, look at a basic mayo recipe and you may get a better feel for the quantities of the above.
If it comes out, let me know.
If I find my other recipe, I will let you know.
In Health
Jeff
