Vegan Mayonnaise Recipe with VegeWhip and Alphacyclodextrin - It only takes a few minutes

How to Make Vegan Mayonnaise with VegeWhip and Alphacyclodextrin | SaporePuro

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 Pure Flavor , a potato protein isolate, and Alphacyclodextrin , a natural emulsifier that guarantees a perfect consistency similar to traditional mayonnaise.

Key Ingredients:

• VegeWhip Pure Flavor : Potato protein isolate that helps stabilize mayonnaise and give it a creamy consistency.
• Alphacyclodextrin : Natural emulsifier that ensures the perfect union between the ingredients, creating a velvety and compact texture.

Not only is this mayo completely vegan, but it's also packed with flavor and ready in minutes!

Watch the video to discover the step-by-step procedure and prepare a vegan mayonnaise that will conquer everyone.

Recipe for the "Starter", the compound that will help you to better whip the potato protein (VegeWhip) both for the mayonnaise and possibly for the vegan meringue.

• 95% Water or fruit juice (950gr)

• 5% VegeWhip (50gr)

Recipe to make Vegan Mayonnaise:

• 250gr Sunflower Seed Oil

• 5gr VegeWhip

• 5gr Alphacyclodextrin

• QB Salt and spices

• QB "Starter" until consistency is reached

Procedure for the "Vegan Starter":

1. Make the "Starter" by combining the VegeWhip with Water
2. Mix
3. Leave to rest in the fridge for at least 30 minutes.
4. (If you need to stabilize the product, add 3g of Xanthan Gum)

Procedure for Vegan Mayonnaise

1. Weigh the sunflower seed oil
2. Add VegeWhip and Alphacyclodextrin
3. Mix 
4. Add the "Starter" gradually
5. Emulsify until the desired consistency is achieved.

Mayonnaise can last in the refrigerator, if well preserved, for up to 10 days.
Thanks to the emulsifying properties of alphacyclodextrin, it will remain creamy and compact without deteriorating the structure.

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