Unfortunately, I haven’t eaten too many sandwiches since becoming a vegan. At first I thought it was because most sandwiches include meat and cheese (except for peanut butter and jelly sandwiches, on which I could subsist for weeks if I needed to). But I recently realized another non-vegan ingredient that has thus far prevented me from enjoying sandwiches as regularly as I would like to: mayonnaise.
I’ve never been a huge fan of mayonnaise on its own (who is?), but it’s hard to deny that it really makes a sandwich hang together. Vegan-friendly sandwich shops often substitute hummus, but it’s just not the same. There exist a few vegan mayonnaise options – vegenaise from Follow Your Heart is my favorite, and they just came out with a few flavored varieties.
But vegenaise is only sold at Whole Foods. The problem with Whole Foods is that… I love everything at Whole Foods. Sometimes I manage to pay my eighty bucks for six things and get the heck out, but usually I do more damage to my grad student budget than that. So I needed a way to have vegan mayonnaise that didn’t involve setting foot in a Whole Foods.
With perfect timing, my former classmate Jesse sent me a link to Kenji’s slideshow of vegan recipes from his month-long vegan adventure (see his story at seriouseats.com). All the recipes look mouth-watering, and I have added a bunch to my To-Try-To-Prepare List (excluding the ones with “spicy” in the title).
Included in the slideshow is Kenji’s recipe for – you guessed it – or did you? – let’s assume you guessed it – vegan mayonnaise. I followed his directions, but I decided to add Ener-G Egg Replacer because I thought it might act as an emulsifier. Also because I have a huge box of Ener-G Egg Replacer and I don’t know how I’m ever going to use it all up.
What, you might be thinking, is an emulsifier? Apparently, it’s an ingredient that just makes the rest of the ingredients hang together. Much like mayonnaise itself, when used in a sandwich.
Here’s what I used:
4 ounces soft silken tofu
1 clove garlic, chopped
juice from ½ lemon
2 tsp Dijon mustard
1 ½ tsp Energ-G Egg Replacer + 2 tbsp water
1 ½ cups olive oil
pinch of sea salt
I dumped all the ingredients except for the olive oil and salt into my food processor and blended them together until they looked like this:
And the mayonnaise didn’t explode! It stayed right in the food processor where it belonged while I poured in the olive oil, a quarter cup at a time. Here's what it came out looking like:
But I plan to use it in every sandwich I make now! Except for peanut butter and jelly. Gross.