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Thursday, July 20, 2017


Best Blog Tips

UPDATED ON AUGUST 4, 2017-- method refined and a new optional ingredient.
I had a cooking accident last week.  I was getting ready to make my low-fat vegan mayonnaise (see here and here) and it had been a morning of solid cooking by the time I got around to it.  I was tired and perhaps a bit distracted and, before I knew it, I had dumped the water meant to be used for cooking the cornstarch and agar powder into the blender along with the milk, seasonings and oil!  That recipe will not work unless those two thickeners are cooked first.  I didn't want to throw out the other ingredients and start over, but I didn't know what else to do.  Then I had a brainstorm-- why not try using Instant Clearjel® instead of the starch and agar? If it didn't work, I would start over, but, if it did, I would avoid throwing out the ingredients.  Not much to lose.

So, I added 4 Tablespoons of Instant Clearjel® (sounded about right) and 1/2 tsp. of guar gum (you can use xathan instead, if you like-- I usually add 1/4 teaspoon to my cooked version).  Then I turned on the blender and, whoosh!!... it almost immediately turned into a creamy, thick mayo.  Success!

So, if you would like to try an even easier, faster version of my Low-Fat Vegan Mayo with No-Extracted Oil (or the variation with no nuts, but a small amount of oil), read on.

In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked.  Instant Clearjel® does NOT need to be cooked.  It is carried on,, and King Arthur Flour for US customers. It has been available in Canada primarily from baking supply wholesalers, but,  good news for Canadians-- finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) According to their website, Gourmet Warehouse in Vancouver, BC carries it, too, but I'm not sure if they do mail order (their website is under construction right now).
IMPORTANT TIP: When using a fairly large amount of Instant Clearjel® in a blended recipe, I do the following:  I mix the liquid ingredients in the blender and then turn speed to low and carefully spoon the Instant Clearjel® into the center of the vortex of liquid. This keeps the Instant Clearjel® from clumping up and/or sticking to the sides of the blender jar.
For information about these thickeners, see (According to this source and others, Instant Clearjel® and Ultra Gel® are both NON-GMO.)

Note: Instant ClearJel is a corn product.
Printable Recipe

BRYANNA’S NEW NO-COOK CREAMY LOW-FAT VEGAN MAYONNAISE WITH OR WITHOUT EXTRACTED OIL (GF, & can be soy-free and/or nut-free) UPDATED ON AUGUST 4, 2017-- method refined and a new optional ingredient.
Servings: 32;  Yield: about 2 cups

There are about 90 calories in a tablespoon of regular non-vegan mayo and also in Vegenaise Original or Earth Balance Mindful Mayo. There are 45 calories per tablespoon in Vegenaise Reduced-Fat, 35 in Spectrum Eggless Light Canola Mayo, but only 10 to 25 calories per tablespoon in this mayo (depending upon whether you use nuts or oil, respectively; see Nutrition Facts below recipe for both versions),  so you can indulge yourself!
This recipe was calculated using generic soy milk, but I calculated it (with Living Cookbook software) using various non-dairy milks and they were all in this range-- except when made with canned full-fat coconut milk.  See below recipe for Nutrition Facts when using oil or nuts with soy milk or other non- dairy milks in cartons.

NOTE: If you are allergic to nuts, use the oil option.

NOTE #2: If you prefer a firmer mixture and/or if you prefer NOT to use guar or xanthan gum, do the following: Add only 6 tablespoons of water to the blender with the milk, etc., omitting the vegetable gum.
**Place the remaining 4 tablespoons water in a 1 cup bowl or coffee cup and stir in
1/2 teaspoon agar powder. Microwave 3 times at 20 second intervals, stirring with a small whisk in between, 
or until thick and translucent/semitransparent (not chalky white), even if this takes more than three 20-second intervals in the microwave. Use a silicone spatula instead of a whisk after the first time, to scrape the bottom of the bowl of any starch that gets stuck and mix it in with the rest of the mixture. The agar should be dispersed and dissolved and the liquid slightly thickened.  Quickly use a thin spatula to scoop all of this mixture into the blender, and proceed with the recipe. **This method only adds a minute to the time needed to make the recip**.

1 cup any creamy non-dairy milk, Original type in a carton-- doesn't have to be unsweetened
1/4 cup raw shelled Brazil nuts, (roughly chopped before measuring), or raw macadamia nuts, or raw cashews (soaked in hot water for 10 minutes and drained)
    OR 1/4 cup oil
10 tablespoons cold water (1/2 cup + 2 tablespoons)
2 tablespoons apple cider vinegar (my favorite), plain rice vinegar, white wine vinegar, or lemon juice (or a combination of any of these, dpending on your taste)
1 to 1 1/2  teaspoons salt (For an "egg-y" flavor, use Indian Black Salt [Kala Namak-- it actually looks pale pink] instead of 1/2 teaspoon of the salt.)
1/2 teaspoon dry mustard (mustard powder)
1/4 teaspoon guar gum or xanthan gum (you may need 1/2 tsp. when using oil instead of nuts)
Optional:1/2 tablespoon nutritional yeast flakes-- or 1 Tablespoon when using oil instead of nuts (This adds a subtle richness to the mayo.)
4 tablespoons Instant Clearjel® (See Ingredient Notes in text above.)

Add the non-dairy milk and soaked, drained nuts (or the oil) to the jar of a good blender. Blend on high as long as you need to make a smooth "cream".

At low speed, add all of the remaining ingredients, EXCEPT the Instant Clear Jel, to your blender jar in the order given above. Carefully, 1 tablespoon at a time, spoon the Instant Clearjel® into the center of the vortex of liquid. (This keeps the Instant Clearjel® from clumping up and/or sticking to the sides of the blender jar.) Blend at high speed until the mixture is thick and creamy-- this will happen quite quickly. If the mixture stops moving, stop the motor and stir a bit with a spatula, then cover and blend again until it is thick and smooth, but still moving.

Scoop the mayo into a clean pint (2 cup) jar with a slim spatula (there may be a little bit extra, which you can scoop into a tiny jar or sample cup), cover and refrigerate.  It will keep for about 2 weeks in the refrigerator.

Nutrition Facts when made with raw cashews:
Nutrition (per serving): 10 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 33.7mg sodium, 16.5mg potassium, less than 1g carbohydrates, less than 1g fiber, less than 1g sugar, less than 1g protein, 0.3 points.

Nutrition Facts made with 1/4 cup oil:
Nutrition (per serving): 25 calories, 20 calories from fat, 2.3g total fat, 0mg cholesterol, 33.8mg sodium, 16.5mg potassium, less than 1g carbohydrates, less than 1g fiber, less than 1g sugar, less than 1g protein, 0.7 points.

Nutrition facts when made with raw cashews and canned coconut milk:
Nutrition (per serving): 20 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 30.4mg sodium, 22.5mg potassium, less than 11g carbohydrates, less than 11g fiber, less than 11g sugar, less than 11g protein, 0.6 points.

Nutrition Facts when made with 1/4 cup oil and canned coconut milk (NOT a low-fat option!)
Nutrition (per serving): 80 calories, 76 calories from fat, 8.8g total fat, 0mg cholesterol, 30.6mg sodium, 22.6mg potassium, less than 11g carbohydrates, less than 11g fiber, less than 11g sugar, less than 11g protein, 2.3 points.

MISO MAYO: Omit the salt and add 3 tablespoons white miso.

ROASTED GARLIC MAYO: At the end of blending, add 1 head of roasted garlic, squeezed out of the skins.

ONE MORE! Do you prefer a Miracle Whip-type spread to mayonnaise? Try this: 
Use 3/4 to 1 teaspoon mustard powder and add 1 tablespoon lemon juice and 1 tablespoon organic sugar or agave nectar to the recipe. (Sugar levels in this type of recipe vary, so start with this and then let your taste dictate the results.)



in2insight said...

This is amazing!
Wow, and here I thought the cooked one took the prize, but this one wins it for sure.

I may try this with the immersion blender next time to as not to "lose" too much to the blender blades... :)

What's the fridge life for this, assuming there will be any left this week?

Bryanna Clark Grogan said...

in2sight-- Thanks! let me know how that works, will you? it should keep at least 2 weeks in the fridge. I'm going to test this with less and without veg. gum-- I'll keep you posted.

in2insight said...

The immersion blender worked great!
I made it again as overnight the mayo became almost one mass... :(
Reduced the gym to 1/8 t but have a feeling, based on how thick it is already, that the same thing may happen.
Maybe 4T of the instant gel is more than is needed? (Using King Arthur brand)
Flavour is still awesome!

Bryanna Clark Grogan said...

in2sight, I don't see why the ClearJel would be different. It's a registered brand name, so everyone must get it from the same place. I used 1/4 tsp. guar gum the last time I made it and it seemed not quite thick enough. Could it be the milk you are using?

in2insight said...

Thanks Bryanna.
Using Eden Soy plain and unsweetened and Xanthan gum.
As I still have some soy milk left, will make it again but with 2 T of the Clear Jel.
Sorry to be a bother.

Bryanna Clark Grogan said...

No problem at all! Let me know the results!!

Isadora Guidoni said...

Thank you for sharing this mayo recipe with us, and also thank you for having a nut-free option! I'm definitely going to try it, must be super delicious!

Anonymous said...

Hey Bryanna, is it possible to make this without the clearjel? I plan on getting some anyway but I don't have any at the moment. I can wait and make it when I have the clearjel but I was just curious. At the moment I have guar gum only.

Bryanna Clark Grogan said...

Anonymous, go to my older mayo recipe (newly updated and actually y fave) here:

Elena said...

I made this recipe and it did come out yummy,. my mayo thickened so quickly in the blender that I had to stop at about half the amount.
I was slowly pouring in the instant clear jel into the vitamin vortex when the vortex stopped appearing, I continued to try to blend it but it was so thick. .. I probably ended up using only two tablespoons of ICL.
The taste was wonderful and the mayo was very thick! I had added the heated agar and water because I chose to follow the option Bryanna had given for creating a thicker mayo. It's all good. Now I know that if I add the heated agar mixture, I will need half the ICJ.
I love this mayonnaise!