Every week, we’re celebrating cookbooks that serve up tasty recipes with your health in mind. Below, we’ve chosen an excerpt from Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press), which focuses on meat- and dairy-free, plant-based dishes. Try making the recipes at home and let us know what you think!
Photograph by Eva Kolenko
Classic Eggless Mayonnaise
Makes 3 to 31⁄2 cups
With a marvelous rich flavor and thick, creamy texture, this will easily become your go-to mayo for everything from sandwiches to potato salad.
1 cup soy milk or other nondairy milk
1 to 2 tablespoons mustard
1 tablespoon apple cider vinegar or freshly squeezed lemon juice
1 teaspoon sea salt or black salt
1 teaspoon organic sugar (optional)
1 ½ to 2 ½ cups canola or other neutral oil
Place the soy milk, mustard, vinegar, salt, and sugar (if you like your mayonnaise sweeter, like Miracle Whip) in a blender and process briefly. With the blender running, add the oil in a very thin, steady stream (and I mean a very thin stream) until it turns very thick and the blender has trouble processing (if you have a high- or multispeed blender, use a medium speed). Thickening will not happen gradually, but rather suddenly, and may take as long as 4 minutes altogether. Also, please note that the amount of oil necessary for thickening will depend on the speed of your blender and how slowly you pour, and can vary by as much as a cup. Transfer to a jar and store in the refrigerator for up to 1 month.
Black Salt: Black salt, or kala namak, a highly sulfuric-smelling and -tasting salt from India, is actually pinkish in color. It lends an egg-like flavor to dishes. It can be ordered online or found at some Indian grocers.
Reprinted with permission from Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press).
More recipes for the pantry: