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Eggless Mayonnaise - Vegetarian

superveggiedelight's picture
Ingredients
  Cream cheese 2 Tablespoon (room temperature)
  Yogurt 1 1⁄2 Tablespoon (Homemade yogurt used)
  Condensed milk 1 Tablespoon (Optional)
  Salt To Taste
  Black pepper 1⁄4 Teaspoon, ground
  Extra virgin olive oil 3 Tablespoon
Directions

MAKING
1. In a small bowl, add cream cheese (kept at room temperature), whip it well.
2. Add yogurt, condensed milk, salt, freshly ground black pepper and some extra virgin olive oil.
3. Use a hand blender and blend the mixture until smooth. Refrigerate and serve when desired.

SERVING
4. The mayonnaise may be used in a ranch dressing or as a dip, or even as a spread in sandwiches.

TIPS
Other suggestions by chef:
You can add Dijon or honey mustard for a different flavor.
You can make garlic flavored mayonnaise by adding garlic paste.
For vegan options, use soy cream cheese and soy yogurt and you can omit the sweetened condensed milk.

NOTE
Use this homemade egg-less mayonnaise within 5 days of preparation.

Things You Will Need
1. Hand blender

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Taste: 
Savory
Feel: 
Creamy
Method: 
Mixing
Ingredient: 
Cream Cheese
Interest: 
Easy
Restriction: 
Low Carb, Low Cholesterol
Preparation Time: 
10 Minutes
Servings: 
2
Those who are particular about the mayonnaise they use, should surely check this out. Chef Bhavna gives the recipe to make eggless mayonnaise. This is a multi purpose mayonnaise and you can use it as a ranch or dip. You can refrigerate it and use within 5 days. Watch the video for the full recipe.

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2 Comments

Anonymous's picture
what is the alternative to cream cheese, which can be prepared at indian home
Samina.Tapia's picture
Hi, you can make cream cheese at home too. Heat 1 liter of cream or whole fat milk to scalding point and a add juice of 1/2 a lemon to it. Cover and let it sit in a warm place for 12 to 24 hours. This result will be like curd or yogurt. Use a muslin cloth/cheesecloth to strain the liquid (this can be used to boil rice or make butter milk. The strained milk solids is your cream cheese. Another simple method is to hang prepared curds in a muslin for 6 hours, allowing the liquid to drain.