Veganisimos proposes this vegan carrot mayonnaise. An exquisite dressing, without eggs, fully vegan. Ideal recipe to accompany all kinds of sandwiches, salads, medallions, milanese and with everything you can imagine. Also, an excellent idea to include in appetizers and charcuterie boards along with different types of snacks.
Let’s talk about the recipe:
Preparing this dressing is simple because it has no complications in terms of its preparation. The ingredients used are just a few and often used, easy to find in any market. In addition, it is a recipe that allows modifications without inconvenience according to preference or need.
Although it is a preparation with few steps to follow, you will need to have at least one of these kitchen elements: blender, processor or hand mixer machine. In this way, the carrots are completely crushed, obtaining as a result a homogeneous and creamy cream. Keep in mind that in order not to clog the machine, you will have to stir and add oil/water.
The consistency of this mayonnaise can be more or less liquid. Besides, who want a dressing with the taste of a particular seasoning should adjust the amount accordingly. Therefore, the preparation will be done to taste and in a personalized way.
It is important to choose the way of cooking the carrots according to the final result that you want to obtain. For example, if carrots are boiled, they gain water, lose flavor and nutrients. So, the preparation, having a greater amount of liquid, will require less amount of oil or water. In favor, it is lighter and less caloric. Against, less flavor and nutrients.
On the other hand, if the carrots are baked, they will lose much of their liquid. For this reason, the preparation will require a greater amount of oil/juice/water to obtain the desired consistency. Thereby, as a point in favor, would be the conservation of flavor and nutrients. On the other hand, if a greater amount of oil is used, a more caloric dressing will result.
Finally, one last observation of this dressing is that a higher proportion of oil will result in a more unctuous texture, similar to a traditional homemade mayonnaise. And the less oil used, the lighter and more airy, similar to a dip.
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- Carrots 4
- Lemon juice ½
- Sunflower oil n/a
- Garlic powder ½ tsp (optional)
- Fennel powder ½ (optional)
- Turmeric powder 1 tsp (optional)
- Cumin powder ½ tsp (optional)
- Salt and pepper (optional)
- Others: water
- Wash, peel and cut the carrots. Place on a baking dish previously oiled or sprayed with vegetable spray. Bake at medium heat for 20 minutes or until soft and cooked.
- Place the carrots in the blender cup. Add the lemon juice, sunflower oil and water. Season to taste. Blend. Add water/oil/lemon juice until desired consistency is obtained. Store in the refrigerator.