Cauliflower Vegan Mayonnaise
Cauliflower Vegan Mayonnaise When I wanted an alternative to classic mayonnaise for winter salads, I looked for something lighter, egg-free, that would match just as well. I tried several options, but this one with cauliflower and sunflower seeds was the quickest and fluffiest. I found it very practical, and it even passed the family test – they couldn’t figure out what I had put in it; only the slightly greenish color raised some suspicion. Quick Info Total time: about 20-25 minutes (plus soaking the seeds) Actual preparation time: 10 minutes Cooking time: 10-15 minutes (for the cauliflower) Servings: 6-8, for a medium salad or two small ones Difficulty: easy Recipe type: vegan mayonnaise for winter salads (a la russe, boeuf, eggplant) Ingredients 1 small cauliflower, boiled in salted water 1 cup raw sunflower seeds, soaked for a few hours (ideally overnight) 1 teaspoon turmeric, for color 1 teaspoon mustard (can be store-bought; I used very concentrated homemade mustard) 2 tablespoons extra virgin olive oil a few tablespoons of warm water (just enough for blending) salt, to taste Preparation Method 1. Soak the sunflower seeds. Place them in a bowl with cold water and let them sit for a few hours, preferably overnight. Before using, drain and rinse them with cold water. 2. Place the drained seeds in a blender. Add a little warm water, just enough for the blender to process them. Blend until you get a gritty paste. My blender (850 W) needed about 30 seconds on high speed. 3. Cut the boiled cauliflower into suitable pieces and add it to the seed paste. Add the mustard, oil, and salt. Blend again for 1 minute. If you notice the blender getting stuck or the mixture is too thick, add 1-2 tablespoons of warm water carefully, so it doesn't become too liquid. 4. Add the turmeric. One teaspoon is enough to give a yellowish hue, but you can adjust it if you want a more intense color. Blend for another minute until the mayonnaise is smooth and homogeneous. 5. Taste and adjust the salt or mustard according to your preference. You can add other spices if you like, but usually, it’s not necessary for classic salads. 6. Use immediately or add to vegetable salads or combinations with meat (for those who are not fasting). Why I Make This Recipe Often It's a quick solution when I want a mayonnaise that doesn’t weigh down heavy winter salads. I love it because it's easy to adapt, and you can't taste the cauliflower, while the texture is suitable for any salad where I would use regular mayonnaise. It’s made from simple ingredients that I always have on hand. Tips and Variations Tips Use raw sunflower seeds, not roasted or salted. It's important for the seeds to be well-soaked; otherwise, the paste will be gritty. The cauliflower should be properly boiled, meaning soft but not too watery. If you want a smoother mayonnaise, let the blender run longer until any graininess disappears. Substitutions You can use sunflower oil instead of olive oil if you don’t want the specific olive flavor. For those without spicy mustard, any plain mustard will work, but you might need a bit more for flavor. Variations For a different flavor, you can add a teaspoon of lemon juice or a bit of smoked paprika. If you want to vary the texture, reduce the amount of water and use more oil. You can also add white pepper for a slightly spicy note if you don’t want black specks in the mayonnaise. Serving Ideas I most often use it in a la russe salads or eggplant salad. It also works as a cold dip for steamed vegetables or with a dish like boeuf (with or without meat). I’ve also tried it as a dressing for baked potatoes or on vegetable sandwiches. Frequently Asked Questions Can I use roasted sunflower seeds? I do not recommend it. Roasted seeds change the taste and texture, plus they are usually already salted. It’s best to use raw, soaked seeds. Can you taste the cauliflower in the mayonnaise? No, if you use properly boiled cauliflower and mustard. The taste is neutral, and no ingredient predominates. Can I keep the mayonnaise for several days? Yes, in the refrigerator, in a sealed container, it lasts 2-3 days without issues. It may develop a slight film on the surface; just stir before serving. How much water should I add when blending? Start with 2-3 tablespoons, just enough to get the blender moving. If needed, you can add more later, but don’t pour too much at the beginning to avoid it becoming too liquid. Can I make the mayonnaise without turmeric? Sure, but it won’t have the typical yellow hue of mayonnaise. Turmeric is just for color; it doesn’t significantly change the taste. Nutritional Values (Estimates) A medium serving (about 2 tablespoons, from 8 servings): calories: 60-70 kcal fat: 4-5g carbohydrates: 3-4g protein: 2-3g These are approximate values, as they depend on the size of the cauliflower and how much water you add at the end. In any case, it’s much lighter than classic mayonnaise, with less fat and no cholesterol. Storage and Reheating Cauliflower vegan mayonnaise can be stored in the refrigerator, in a sealed container, for 2-3 days. I do not recommend reheating it, as the texture changes and it won’t be as creamy. If it sits longer, a little liquid may appear on top – just give it a quick stir before using. That’s all you need to know for a quick, tasty, and practical vegan mayonnaise.
Preparation
1. Drain the sunflower seeds from the water they were soaked in, rinse them with cold water, and place them in a blender (mine is 850 W) with a little warm water, just enough for the blender to work. A grainy paste is obtained. 2. Add the diced cauliflower, mustard, oil, and salt. Blend again for 1 minute. If necessary, add a little more warm water. 3. Add turmeric for color and blend for another minute until a fine mayonnaise is obtained. It can be seasoned to taste. It can be consumed as is, or added to vegetable salads (a la russe, eggplant), or meat with vegetables (beef style), etc. Enjoy your meal!
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