It's been a while but we're back with a new recipe video! 😀 We promised to share our vegan mayonnaise recipe about a year ago. We hope you'll enjoy this recipe ✿ This homemade mayonnaise recipe that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. ✿ PRINTABLE RECIPE ▶ veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan 💚💚 Love you all, T&K
Seems like a lot of work, but the saving grace is that it can sit in the fridge for a couple of weeks thx to the lemon juice, so that makes it worth the effort. I have a question, why get rid of the been pulp? Have you tried making the mayonnaise leaving it in? Please let me know. Also, if it's a little runny, rather than adding more water or lemon, how about adding some gelatin to it? Have you tried doing that? I'd like to know if you had tried these 2 things to save me from trying if they didn't work out well. Thank you for sharing!
It’s fun. Cooking is an art. I started when I was 35 but now I do it often and love it. My mom spoiled me for 35 years or maybe she wanted to have all the fun for herself hahah
Your methodical approach always reminds me that I rush when I cook. I made two things this evening, and rushed both, and didn't like how they turned out. I think you have tremendous patience, and this translates into successful recipes and successful results. I will keep trying to emulate your style and enjoy the moment when I cook.
You are honestly a hero sent from above!!! I'm allergic to eggs and soy and every vegan or eggless mayo recipe calls for soy milk and if it's not that, it's made out of just potatoes and lemon juice or something weird like that. I've watched this video several times just mesmerized at the skill and ingredients and how it all comes together, and even showed my husband who thought it was awesome and shared with some egg allergy groups. I haven't tried it yet but will be soon, and I'm just so thankful something like this exists, and I have no doubts it'll work out. Thank you so much for your expertise and creativity with this recipe!!
Made it today after seeing the recipe yesterday. It is absolutely the best thing that happened in my vegan kitchen since wheat gluten sausage. Thank you!
The verdict is Yum Yum Yummy! I messed up the first batch so I did it again. The black salt really does make a difference. It does have an eggy taste to it. It was the perfect addition to finish it off. There is no beany taste. I sat it in the fridge to see how it does overnight, which I think it will be fine. Thank you very much as I am allergic to almost everything nowadays! This will be one of my favorite channels.
Update... I tried this out and it was absolutely amazing!!!!!!! Thank you both for your hard work to create this recipie! It is better than the store bought Mayo I tried a couple of times! Its well worth the effort and I was incredibly surprised by the colour and texture! Even my meat eating father was impressed with Your recipie! Mwaw!!! Stay fabulous :)
I'm not vegan (or even vegetarian), but I really admire the work you all do. I love your videos and plan to try some of the recipes this summer when I have a little more free time!
You sound like you want to go veg way. Best way to do it is start cooking alternatives slowly and replace with things that taste good. You will never look back after you come up with few good Recipes
They never said they want to go vegan. I'm not intending to go vegan either, however I love to do vegan dishes here and there too because I just find it very interesting how we can also replicate a lot of stuff with just plants. Our diet has very little to do with morality.
This is really a brilliant recipe. There's never been a better time to make everything homemade and save money. Love your channel! Stay strong and healthy!
I'm on my third week of being vegan, the results have been fantastic the arthritis pain are gone. Jogged one mile already. Can't wait to try this recipe. Thank you for sharing ♻️🥑🥥🍍👍😊
Ah, it's always cool to hear about other people's arthritis pain being gone through a change in diet. I've been completely whole-food, plant-based for two years now and I'm still amazed at the results. I suffered with rheumatoid arthritis for twenty years until I stumbled upon documentaries like "Forks Over Knives," "Plant Nation," and "Fat, Sick and Nearly Dead." Congratulations, I'm so very happy for you!
I like the mayonnaise recipe but what beans did you use I are they butter beans it looks fantastic and your presentation is lovely I love it I have tried a few recipes very good bravo thanks
I am a lacto vegetarian since 1994. I only eat cheese. I do not drink milk since my 11 year old son said it was cow pi. I do not eat mayonnaise since it is raw egg but I will definitely try this one. It looks delicious.
This is actually real vegan mayo ! I didnt have the indian black salt so i added more salt and lemon juice and garlic powder, the taste is a bit different but the texture is 100% like the mayo we know ! Its guilt free MAYO FINALLY , thank you for sharing this video
I made this yesterday and it is EXCELLENT! It truly does taste like real mayonnaise.....! (that's coming from a very picky person....especially with my mayo!) I've tried many recipes for vegan mayo and was not happy with them, nor the store-bought....ugh. The only changes I would make to this recipe would simply be for personal preference....but wow, the recipe is IMPRESSIVE! Thank you so much for sharing your skills and knowledge. I am amazed!
This is an extremely wonderful idea. Not only is this mayo low fat, it is most likely higher in protein while less likely to clog the arteries. BTW, if anyone has a dehydrator, rather than putting the pulp in the trash or composting it, it could be added to a raw cracker recipe so theres zero waste.
This video has given me so many ideas for other things that aren't mayo. Thank you! I don't know why I haven't thought of using other beans besides soy.
Namasté! I'm not a vegan or even vegetarian by any measure, nor do I have any clear food-allergy, but I love cooking and experimenting with raw ingredients. You have my absolute respect as well as subscription. I don't use social media either, but I'll certainly send a message when I try this technique.
I just love your recipes, they are often much different to what everyone else is doing. You are super inspiring! Thank you so much and keep up the awesome work.
Delicious! I've tried it today and the taste is even better than the real thing! Congratulations! Thank you for sharing this amazing recipe! A big hug from Brazil! Xx
I just tried your recipe, and it turned out amazing. Making another batch tomorrow...thank you for sharing this healthy yummy recipe. Greeting from 🇹🇭 🧚🏻♀️
I noticed how you soak the remaining pulp in a half cup of water to drain every drop of it. Like they say: waste not. This reminded me of saving all the peels for a week to make a vegetable broth in the end. I hope you will someday make a video about using what people think as leftovers: pulp after milk for macaroons (if nuts) or meatless patties (if bean), bean water for aquafaba, peels of veggies for broth, peels of fruit for juice etc.
I made this quite some time ago and it was really good. Next time I do it I will use the bean pulp when I make bread. Love to have guilt free mayo! Thank you!
I made this Today and I habe to say WOW! I omitted the Oil and it still came out thick and amazing, I was suprised the bean Liquid had no bean taste at all, it tasted almost lemonady and the kala namak salt really makes it taste like egg. I felt like I was having Mayonnaise
Wow thanks to you I'll learn a lot of recipes This helps me to feed my child with milk, egg in short dairy and peanut allergies yes you heard me right she had all this kind of allergies so I have to learn more vegan food for her..so thanks a lot for your easy to follow recipes
I've had store bought vegan mayos and only one was good. Making one is a challenge and if you're not feeling store bought I can see this being one to try. Overall what an incredible recipe.
My dear, u r a vegan genius.Just saw the price of mayo in supermart n quite reluctant to pay that price I'll pay the price of some hands-on work to get my own mayo in my own kitchen.Thanks for cracking yr brain for us.Much appreciation😘
I just made it, I used flax seed and only sea salt. It is beyond delicious!!! I want to eat it with a spoon :) Thank you for the excellent recipe and video.
Well I tried this today and it turned out amazing. It was time consuming though. The kala namak or black salt made a huge difference. You can buy it at the Indian store
Yess in Indian cooking also we can add all leftover of vegan milks in any kind of stuffings or flat breads or roti or paranthha dough while kneading,🤗🙏👍
Your recipes are excellent. The way you explain is great is very simple so we feel like doing it, immediately! thanks so much, and bring us more recipes!!!
I actually hate mayonnaise but I made yours and it tastes so much lighter and better than the real thing. It definitely converted me and I enjoyed it with my homemade veggie burgers. Yum! ❤
I love how you use white beans here. I've been using them to make vegan cheese lately, but I had no idea that you could use the "milk" from them. I'm going to try this and reuse the pulp left over to make a thick, protein-filled spread. :) I've been trying to go oil-free, but I've found it difficult to get the right consistency with vegan mayos that way. This at least looks like it uses a LOT less oil. Also, I've found that avocado oil is pretty good and light as an option.
I love your gentle voice. Easy to listen to and soothing. I like to watch your cooking videos and am going to try many of them. My mom is with me now and I have to cook. Lol
Great result, I definitely want to try it! Is there a way to substitute the lemon skin in the recipe and still work? Where I live it isn't allowed for us to consume it, as it is contaminated with a lot of pesticides. Thank you so much and keep up the good work!
Oh lovely,i made your soybean yogurt!! It is wonderful ,my husband really liked it and with the mushed beans after cooking them then I've dehydrated them and have made things with the finely ground "flour"😁 thank you my friend!!!your channel is fabulous !!
Thanks for a great recipe. I was tired of seeing hundreds of cashew based mayo recipes or vegan recipes that use aquafaba. Your recipe is a breath of fresh air. Will make tomorrow after I make some more tofu and tempeh.
Yeah, botanically speaking all nuts are considered seeds but they also pertain to different categories. Some are peas, drupes, hard-shelled fruits... Peanuts are a sort of peas, walnuts, almonds and pecans are drupes. Culinarily speaking, "nuts" is kind of the catch-all description and commonly accepted terminology. Cashews behave like nuts in recipes (and they trigger the same kind of nut allergies in my case), hence I refer to them as nuts just to keep things simple. I hope you enjoy the recipe. 🙂💙
Great recipe! I eat eggs but I happen to be out of mayonnaise and found this channel. This saves me a trip to the store because I already have the ingredients at home. This is healthier that store bought. Also, making homemade mayo out of raw eggs isn't safe. Homemade vegan mayo is the way to go.
I know the Asians use red beans to make a paste and sweeten the filling of MochiI and Bread buns, bany things actually... but i can tell you one thing... Ive seen MAAAAANNNY vids on alternative Mayonnaise’s including Aquafaba, but this is the first ive seen made w beans !! Idk where you got the idea for, it but im glad you shared with us. I think this could be vastly versatile for many recipes... 👍😊✌️
Does the reducing over heat part get rid of the lectins in the beans? Very important for me. I'll have to look into that. May need to reconstruct the recipe a little and cook the beans first for this reason. Thanks for the recipe!
It's been a while but we're back with a new recipe video! 😀 We promised to share our vegan mayonnaise recipe about a year ago. We hope you'll enjoy this recipe ✿ This homemade mayonnaise recipe that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. ✿ PRINTABLE RECIPE ▶ veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan
💚💚 Love you all, T&K
Seems like a lot of work, but the saving grace is that it can sit in the fridge for a couple of weeks thx to the lemon juice, so that makes it worth the effort. I have a question, why get rid of the been pulp? Have you tried making the mayonnaise leaving it in? Please let me know. Also, if it's a little runny, rather than adding more water or lemon, how about adding some gelatin to it? Have you tried doing that? I'd like to know if you had tried these 2 things to save me from trying if they didn't work out well. Thank you for sharing!
@@OMGaNEWBIE Why gelatine? 🙄 Than it is not vegan any more.
If your mayonnaise is too runny use less water the next time.
Any ideas on the calories? I would love to know.
Thank you so much!!!
Anni Ngl If anybody want to try gelatin, AGAR AGAR can be use, that is totally vegan
I have so much respect for people who create their own recipes! This is truly innovative, congratulations!
It’s fun. Cooking is an art. I started when I was 35 but now I do it often and love it. My mom spoiled me for 35 years or maybe she wanted to have all the fun for herself hahah
Love it! Added dry yellow mustard, a dash of onion powder, some vinegar, avocado oil. Amazing taste. Omg thanks
Your methodical approach always reminds me that I rush when I cook. I made two things this evening, and rushed both, and didn't like how they turned out. I think you have tremendous patience, and this translates into successful recipes and successful results. I will keep trying to emulate your style and enjoy the moment when I cook.
And I often multitask too much, where I miss things. :)
You are honestly a hero sent from above!!! I'm allergic to eggs and soy and every vegan or eggless mayo recipe calls for soy milk and if it's not that, it's made out of just potatoes and lemon juice or something weird like that. I've watched this video several times just mesmerized at the skill and ingredients and how it all comes together, and even showed my husband who thought it was awesome and shared with some egg allergy groups. I haven't tried it yet but will be soon, and I'm just so thankful something like this exists, and I have no doubts it'll work out. Thank you so much for your expertise and creativity with this recipe!!
Made it today after seeing the recipe yesterday. It is absolutely the best thing that happened in my vegan kitchen since wheat gluten sausage. Thank you!
WHOA WOW!!! I totally want to give this a go.
Read a comment of mine below, on how NOT to stir it all the time, but every 5 or 10 minutes.
Apollo, commercially milled wheat is not vegan. It's even almost impossible to remove all insects and insect eggs from home milled wheat.
@ravvraj You've given me such a laugh! I love a clever insult, hahaha.
do you have to keep it for 2 weeks in the fridge before using it?
The verdict is Yum Yum Yummy! I messed up the first batch so I did it again. The black salt really does make a difference. It does have an eggy taste to it. It was the perfect addition to finish it off. There is no beany taste. I sat it in the fridge to see how it does overnight, which I think it will be fine. Thank you very much as I am allergic to almost everything nowadays! This will be one of my favorite channels.
I love it when people who have tried the recipe post comments. It motivates the rest of us to try harder. 👍👍
Update... I tried this out and it was absolutely amazing!!!!!!! Thank you both for your hard work to create this recipie! It is better than the store bought Mayo I tried a couple of times! Its well worth the effort and I was incredibly surprised by the colour and texture! Even my meat eating father was impressed with Your recipie! Mwaw!!! Stay fabulous :)
I'm not vegan (or even vegetarian), but I really admire the work you all do. I love your videos and plan to try some of the recipes this summer when I have a little more free time!
Hello eeli1, how are you? Have you started on your vegan journey?
You sound like you want to go veg way. Best way to do it is start cooking alternatives slowly and replace with things that taste good. You will never look back after you come up with few good Recipes
They never said they want to go vegan. I'm not intending to go vegan either, however I love to do vegan dishes here and there too because I just find it very interesting how we can also replicate a lot of stuff with just plants. Our diet has very little to do with morality.
This is really a brilliant recipe. There's never been a better time to make everything homemade and save money. Love your channel! Stay strong and healthy!
I'm on my third week of being vegan, the results have been fantastic the arthritis pain are gone. Jogged one mile already. Can't wait to try this recipe. Thank you for sharing ♻️🥑🥥🍍👍😊
Ah, it's always cool to hear about other people's arthritis pain being gone through a change in diet. I've been completely whole-food, plant-based for two years now and I'm still amazed at the results. I suffered with rheumatoid arthritis for twenty years until I stumbled upon documentaries like "Forks Over Knives," "Plant Nation," and "Fat, Sick and Nearly Dead." Congratulations, I'm so very happy for you!
Libertarian Brito Bravo!
Great Your arthritis pain is gone.
Wow. Congratulations. Good for you.👏👏
Good for you.. great for you 🌻🌻
Absolute freaking GENIUS!!! I’m not Vegan but I’m going to try this just because it looks beautiful and delicious! Thank you!
My word, this is genius! From all vegan mayo recipes I've seen - this is the only one which makes me want to actually try. Thank you!
I like the mayonnaise recipe but what beans did you use I are they butter beans it looks fantastic and your presentation is lovely I love it I have tried a few recipes very good bravo thanks
That's so freaking smart! Am I the only one who thought about using it (before adding the lemon and stuff) as bechamel sauce?
I've made bechamel sauce with cannellini Beans before,it's delicious
Federica De what’s bechamel sauce for???Im from Germany 🤷♀️🤷♀️😲😲👍👍
@@rosisunny9302 Especially used for lasagne, cannelloni, etc
How do you tweak tit to make bechamel?
this sounds great too.
I am a lacto vegetarian since 1994. I only eat cheese. I do not drink milk since my 11 year old son said it was cow pi. I do not eat mayonnaise since it is raw egg but I will definitely try this one. It looks delicious.
Uhmm, cheese is milk
This is actually real vegan mayo ! I didnt have the indian black salt so i added more salt and lemon juice and garlic powder, the taste is a bit different but the texture is 100% like the mayo we know ! Its guilt free MAYO FINALLY , thank you for sharing this video
I made this yesterday and it is EXCELLENT!
It truly does taste like real mayonnaise.....! (that's coming from a very picky person....especially with my mayo!)
I've tried many recipes for vegan mayo and was not happy with them, nor the store-bought....ugh. The only changes I would make to this recipe would simply be for personal preference....but wow, the recipe is IMPRESSIVE!
Thank you so much for sharing your skills and knowledge. I am amazed!
You can use your slow juicer to extract the juice from the ground beans!!! Easy !!!
Just made it. What a great recipe, thank you! I didn't have black salt, and even without it it tastes very similar to mayonnaise.
This is an extremely wonderful idea. Not only is this mayo low fat, it is most likely higher in protein while less likely to clog the arteries. BTW, if anyone has a dehydrator, rather than putting the pulp in the trash or composting it, it could be added to a raw cracker recipe so theres zero waste.
This video has given me so many ideas for other things that aren't mayo. Thank you! I don't know why I haven't thought of using other beans besides soy.
Namasté!
I'm not a vegan or even vegetarian by any measure, nor do I have any clear food-allergy, but I love cooking and experimenting with raw ingredients. You have my absolute respect as well as subscription.
I don't use social media either, but I'll certainly send a message when I try this technique.
This stuff is AMAZING. It takes a while to make, but don't let that deter you. It tastes more like real mayo than any substitute I've tried to date.
I just love your recipes, they are often much different to what everyone else is doing. You are super inspiring! Thank you so much and keep up the awesome work.
Delicious! I've tried it today and the taste is even better than the real thing! Congratulations! Thank you for sharing this amazing recipe! A big hug from Brazil! Xx
I just tried your recipe, and it turned out amazing. Making another batch tomorrow...thank you for sharing this healthy yummy recipe. Greeting from 🇹🇭 🧚🏻♀️
I noticed how you soak the remaining pulp in a half cup of water to drain every drop of it. Like they say: waste not. This reminded me of saving all the peels for a week to make a vegetable broth in the end. I hope you will someday make a video about using what people think as leftovers: pulp after milk for macaroons (if nuts) or meatless patties (if bean), bean water for aquafaba, peels of veggies for broth, peels of fruit for juice etc.
Thanks for these suggestions.
Never thought about fruit peels for juice 😲 that is awesome
Yes you are nuts :)
I made this quite some time ago and it was really good. Next time I do it I will use the bean pulp when I make bread.
Love to have guilt free mayo! Thank you!
That is the best vegan mayo recipe that I’ve seen so far
I added a little sugar to it and it tastes almost like store bought mayo... great recipe... thanks.. what could I use the left over bean pulp for?
WOW!! I have just made this recipe and it taste incredible!! Thank you!!
do you have to keep it for 2 weeks in the fridge before using it?
@@mhartmaker You can keep it UP TO 2 weeks in a refrigerator - not: use it after keeping it for 2 weeks in the refrigerator.
WOW…I just made this mayo and it is absolutely amazing….Great mind to come up with something this incredible 👏👏👏
I made this Today and I habe to say WOW! I omitted the Oil and it still came out thick and amazing, I was suprised the bean Liquid had no bean taste at all, it tasted almost lemonady and the kala namak salt really makes it taste like egg. I felt like I was having Mayonnaise
You and your husband are an amazing video creation/production team! Thank you for sharing your recipes with us!
This is excellent. You should try to make a sweet version of the custard.
Or nutella
E B Custard needs Eggs!
Moog dal is also good to make hummus and mayo
What an amazing recipe!! Thankyou very much!
Wow thanks to you I'll learn a lot of recipes
This helps me to feed my child with milk, egg in short dairy and peanut allergies yes you heard me right she had all this kind of allergies so I have to learn more vegan food for her..so thanks a lot for your easy to follow recipes
Did it, love it. Will be experimenting with the flavor next round. Thank you.
I've had store bought vegan mayos and only one was good. Making one is a challenge and if you're not feeling store bought I can see this being one to try. Overall what an incredible recipe.
Thank you dor sharing this recepie..i made this several times...its really works!!!
I wonder if I can keep the pulp of the bean in. I’d prefer to keep the fiber if possible. Please, advise.
Excellent - could not tell the difference - thrilled with results !
My dear, u r a vegan genius.Just saw the price of mayo in supermart n quite reluctant to pay that price I'll pay the price of some hands-on work to get my own mayo in my own kitchen.Thanks for cracking yr brain for us.Much appreciation😘
I just made it, I used flax seed and only sea salt. It is beyond delicious!!! I want to eat it with a spoon :) Thank you for the excellent recipe and video.
You used the flax instead of the oil? I was wandering what would de a good whole food alternative...!
Excellent way to make mayo im not vegan but im gonna give this one a go i love the idea thank you
Wow. This is such a nice mayo recipe for those with soy or nut allergies. I'll pass it on. Thank you.
An excellent recipe, easy and taste real. Thank you so much for sharing! 💕
This looks very good!! Can’t wait to give it a try!!
Brilliance !! . . . Try'd it with Grapeseed oil . Tastes FANTABULOUS !!
Well I tried this today and it turned out amazing. It was time consuming though. The kala namak or black salt made a huge difference. You can buy it at the Indian store
Have sm white beans lying around sure going to try it thanks fr sharing ur recipe
I´m constantly running out of vegenaise! Thank you for this!
I've made it and it tastes great, very similar to a non vegan homemade mayo
Thank you!
I will be trying this over the weekend. Thank you for posting.
You can use leftover beans to make DIY Bean Flour by Dehydrating it overnight.
I will try to use the pulp when I make bread :)
Yess in Indian cooking also we can add all leftover of vegan milks in any kind of stuffings or flat breads or roti or paranthha dough while kneading,🤗🙏👍
@@kaushalgogula2138 Lol.
did you dehydrate the pulp or the whole beans???
Thank you for this beautiful recipe !!
Thank you for sharing this recipy. Easy to find the ingredient. Lack of words.
Your recipes are excellent. The way you explain is great is very simple so we feel like doing it, immediately! thanks so much, and bring us more recipes!!!
This looks awsome, I will try it. Keep going with your videos they are excellent!
I made this mayo its so delicious ..its like original mayo...try this..thanks for sharing!!God blesss
I made this mayonnaise n it was delightful thanks fr sharing I just simple made it in my bullet blender
Yummy... thanks for the share.....lovely to find another favorite to do with beans
Excellent presentation, thank you !
I use canelli beans to make a vegan alfredo. Try it!
Just bought some white beans definitely going to make this
You are talented. Thank you for sharing your creativity.
It is really delicious. I added a tsp of mustard too and a bit of olive oil too. Great idea bravo to you!!
...this is absolutely brilliant...and the result speaks for itself...sooo good -huge ty for your attention to detail...
Wow amazing thanks for sharing this amazing recipe ❤🙏🏼
I actually hate mayonnaise but I made yours and it tastes so much lighter and better than the real thing. It definitely converted me and I enjoyed it with my homemade veggie burgers. Yum! ❤
Wow it came out beautiful...it looks like you've nailed the texture spot on! 💗🙏🌺
I LOVE that you say when the recipe starts!
Gave this a try; have added nutritional yeast and mustard. I'm pleasantly surprised at the result.
Hello from Norway! I just did (with mug beans) and it’s fantastic! Perfect in veggie wraps! 😋
I love how you use white beans here. I've been using them to make vegan cheese lately, but I had no idea that you could use the "milk" from them. I'm going to try this and reuse the pulp left over to make a thick, protein-filled spread. :) I've been trying to go oil-free, but I've found it difficult to get the right consistency with vegan mayos that way. This at least looks like it uses a LOT less oil. Also, I've found that avocado oil is pretty good and light as an option.
Yay your back!!!!!
Yay! We're so excited too! 😃
Interesante propuesta!!! Felicitaciones por tan buena innovación.
I love your gentle voice. Easy to listen to and soothing. I like to watch your cooking videos and am going to try many of them. My mom is with me now and I have to cook. Lol
This is brilliant. Smart lady.
Thank you
This recipe is amazing I love it so much, thank u for sharing 😊👏
Based on personal diet restrictions this perfect... but your process is simply genious...
Great result, I definitely want to try it!
Is there a way to substitute the lemon skin in the recipe and still work? Where I live it isn't allowed for us to consume it, as it is contaminated with a lot of pesticides. Thank you so much and keep up the good work!
Oh lovely,i made your soybean yogurt!! It is wonderful ,my husband really liked it and with the mushed beans after cooking them then I've dehydrated them and have made things with the finely ground "flour"😁 thank you my friend!!!your channel is fabulous !!
Great video & tks for sharing this recipe tutorial with us
Thanks for a great recipe. I was tired of seeing hundreds of cashew based mayo recipes or vegan recipes that use aquafaba. Your recipe is a breath of fresh air. Will make tomorrow after I make some more tofu and tempeh.
Cashews are actually seeds from the cashew fruit........ sending you lo e great video... I will be using this recipe
Yeah, botanically speaking all nuts are considered seeds but they also pertain to different categories. Some are peas, drupes, hard-shelled fruits... Peanuts are a sort of peas, walnuts, almonds and pecans are drupes. Culinarily speaking, "nuts" is kind of the catch-all description and commonly accepted terminology. Cashews behave like nuts in recipes (and they trigger the same kind of nut allergies in my case), hence I refer to them as nuts just to keep things simple. I hope you enjoy the recipe. 🙂💙
Great recipe! I eat eggs but I happen to be out of mayonnaise and found this channel. This saves me a trip to the store because I already have the ingredients at home. This is healthier that store bought. Also, making homemade mayo out of raw eggs isn't safe. Homemade vegan mayo is the way to go.
This is amazing! Thanks so much for the recipe!!!
What a doable recipe! Can't wait to try it! Thanks.
This is the best vegan mayo recipe I've tried😃 Thank you♥♥
Bean milk...that's ingenious, absolutely brilliant! I can't wait to try this, thank you for sharing💜
Amazing l will keep a try for it sure is gonna be good, thanks for sharing
Thank you! I will be trying this out for sure ♡♡♡
Such a brilliant recipe
OH I can't wait to try this and I have noticed a comment that it has been tried and tastes great so thank you VERY much.
I know the Asians use red beans to make a paste and sweeten the filling of MochiI and Bread buns, bany things actually... but i can tell you one thing... Ive seen MAAAAANNNY vids on alternative Mayonnaise’s including Aquafaba, but this is the first ive seen made w beans !! Idk where you got the idea for, it but im glad you shared with us. I think this could be vastly versatile for many recipes... 👍😊✌️
So excited to see you back!
Does the reducing over heat part get rid of the lectins in the beans? Very important for me. I'll have to look into that. May need to reconstruct the recipe a little and cook the beans first for this reason. Thanks for the recipe!
I was wondering about that too.
Sister I happy to see this new recipe as I hate the egg element in myonise and avoid it most of times. Thanks for this nice recipe.