I am more the sweet and sour sauce type, but there are so many dishes you can dress up in mayonnaise and get a finger liking dish that anyone will enjoy.
The mayonnaise recipe I used until now had a base of hydrated cashew cream that was absolutely delicious, but (sometimes) too heavy.
The idea of using yoghurt is not something original and I just remember how we used to liquify the traditional mayonnaise with yoghurt instead of heavy cream. That way we would get a more runny mayo, and some recipes called for that - like in the homemade liver pate.
So I had my favourite soy yogurt on hand and I just mixed in the mustard and spices. I was so happy when I tasted it: no more nuts and no more soaking, I said. Why haven’t I thought of that before?
It is definitely lighter and the overall taste is pretty similar. I think the trick here is to generously add olive oil, so you’ll give the yogurt some good fat that will change the watery taste of the yogurt.
Also I think the yogurt you use should be a good one; I prefer the soy yogurt because it is more creamy and thick, it’s not very sour or too sweet and it doesn’t have any other extra flavours (like the plain coconut one, let’s say).
How to use it
This mayo goes (obviously) perfectly with simple fries, sweet potato fries, parsnip fries or drizzled on other baked veggies like brussel sprouts. But I love to use it in salads because it elevates everything and goes great for big family dinners.
Plant based tofu-egg salad
Fennel, apple and walnut salad with mayo
Or you can spice it up and make:
Nut free & yoghurt mayonnaise
Vegan, Plant-based, Gluten-free, Nut-free
Makes 200 g
Total time: 5 mins.
1 cup unsweetened plant-based yogurt (good quality soy yogurt is usually creamier and richer, so I prefer this one for the mayo recipe)
2-3 tsp good quality sweet mustard
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
½ tsp honey/agave nectar
Sea salt to taste
In a bowl, add all the ingredients and mix well. Taste for salt and acidity.
Tips: Refrigerate in an airtight container for up to 5 days.
Harrisa is a traditional flavour in Tunisian cuisine. It is a paste made out of red hot chilli peppers and spices like garlic, caraway and coriander.
You might have heard about it in recipes lately, because it gained popularity in the last few years.
And luckily I was able to find a clean label one in my health shop a few weeks ago. I was over the moon - until now I could only find ones full of additives and MSG versions of harissa which I didn’t enjoy.
This is a very spicy relish, and even if there is a good amount of sweetness, if you don’t enjoy spicy food it is better to just reduce the harissa quantity in this recipe.
Sweet and spicy harissa relish
Vegan, Raw, Plant-based, Gluten-free, Soy-free
Makes ± 100 g
Total time: 20 mins.
½ red pepper
1 tbsp finely chopped parsley
1tsp pure harissa paste
2-3 tsp honey
2 tbsp lemon juice
Finely dice the red pepper and place in a bowl together with lemon juice, salt and harissa. Leave for 5-10 mins to marinate.
Add honey, harissa paste and chopped parsley and mix well.
Add small quantities of water until you get enough sauce for the minced ingredients.
Tips: You can refrigerate this for up to 2 days in an airtight container.
What are your favourite dips for fries?