
Vegan Mayonnaise Recipe with VegeWhip and Alfacyclodextrin - It Only Takes a Few Minutes
In this video we show you how to make a delicious and creamy vegan mayonnaise, perfect for those looking for an egg-free alternative but without sacrificing taste!
How to Make Vegan Mayonnaise with VegeWhip and Alfacyclodextrin | FlavorPure
In this video we show you how to make a delicious and creamy vegan mayonnaise, perfect for those looking for an egg-free alternative but without sacrificing taste! We use VegeWhip SaporePuro, a potato protein isolate, and Alfacyclodextrin, a natural emulsifier that ensures a perfect texture similar to traditional mayonnaise.
Key ingredients:
- VegeWhip SaporePuro: Isolated potato protein that helps stabilize mayonnaise and give it a creamy texture.
- Alfacyclodextrin: A natural emulsifier that ensures the ingredients come together perfectly, creating a velvety, firm texture.
Not only is this mayonnaise completely vegan, but it is also rich in flavor and ready in minutes!
Watch the video to discover the step-by-step process and make a vegan mayonnaise that will win everyone over.
Recipe for "Starter," the mixture that will help you better whip up potato protein (VegeWhip) for both mayonnaise and possibly vegan meringue.
-
95% Water or juice (950gr)
-
5% VegeWhip (50gr)
Recipe for making Vegan Mayonnaise:
-
250g Sunflower Seed Oil
-
5gr VegeWhip
-
5gr Alfacyclodextrin
-
QB Salt and spices
-
QB "Starter" until consistency is achieved.
"Vegan Starter" procedure:
- Make the "Starter" by combining the VegeWhip with the Water
- Mix
- Let stand in the refrigerator for at least 30 minutes.
- (If you need to stabilize the product, add 3gr of Xanthan Gum.)
Procedure for Vegan Mayonnaise
- Weigh the sunflower seed oil.
- Add the VegeWhip and Alfacyclodextrin
- Mix
- Gradually add the "Starter"
- Emulsify until the desired consistency is reached
Mayonnaise can last in the refrigerator, well stored, for up to 10 days.
Thanks to the emulsifying properties of alpha-cyclodextrin, it will remain creamy and firm without deteriorating in texture.
🔔 Don't forget to subscribe to the channel for more vegan recipes and cooking tips!
Articolo precedente

Fruit Jellies with Yellow Pectin (Ruben Jaune) - Sweetened Jellies
Aggiornato il 01 October 2024
Prossimo articolo

Creating Clean Label Ice Creams and Sorbets with SaporePuro: An Innovative Vegetable Fiber Solution
Aggiornato il 09 April 2024