There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.
OK – So this shake is absolutely scrumptious. I cannot rave enough about it.
This shake is decadent, rich, creamy, and delicious. If you want to make this shake colder, add in some ice cubes. If you want it richer, feel free to get a bit more heavy-handed with the Cocoa – that is for you self respecting chocoholics out there – motto being “the richer the better”. If you want it sweeter, feel free to tempt fate. But I will warn you – for me, this shake got sweeter the more I drank it. And because I was a stellar pig and devoured the whole trough on my own (two full glasses), I found that less, really is more! My sister TOTALLY disagreed and could have had more of her chocolate rich version! Either way – I’ll take out a stake in this shake!
My mum and I make these raw fruit balls all the time and they are absolutely delicious. We use raw almonds, cashews and macadamias as our nutty blend. But you could use any nuts that tickle your festive fancy. Just know that each nut mix will yield a treat of a different personality. Roll out these vegan treats. They make great snacks in school or work lunch boxes; great power snacks for a long work out; or a great little bite to put beside a cup of herbal tea. These will last in a sealed glass container in the fridge for weeks. But they never do!
I am going to warn you straight off the bat before I proceed any further - this ice-cream is hard to quit eating! So if you are prepared for a few extra calories on the lips and hips, and get excited by bananas, look no further than this delectable vegan banana ice-cream, that can literally be blended up in 5 minutes. Well – half an hour if you include the time churning in the ice-cream maker. But you can walk around the house doing other things while the machine is working it’s magic! I will say that you will need a high speed blender such as a Vitamix in order to make an ice cream with a really creamy texture. A regular blender will yield a more grainy result. Everyone loves this ice cream - even the most devout cream dreamers and dairy devotees. This ice cream is so rich and creamy that it really is hard to believe that there is absolutely nothing bad in it! The secret to this ice cream’s success is to use extremely ripe bananas to capitalize on the natural sweetness. This recipe is really fool proof – literally child’s play. Actually, this would be a fantastic recipe to make with children to introduce them to natural ice-cream making. You could add 1 ripe banana, and substitute berries for berry ice cream. You could try other fruit. You could add in coconut and chocolate. The sky is the limit.
This is one of the jewels I picked up from Kurma Dasa. This phenomenal raw vegan dip is right up there in my top 5 dips of all time. BIG statement. But true! It is a fantastic example of the “blend and chow in under 5 minutes” philosophy. It is so quick and easy, bursting with flavor, and incredibly versatile. Another added bonus is that the flavor mix is really different from your hog standard store bought dips, and makes a unique addition to the nibble plate at your next dinner.
This “chutney” originates from the South of India. It has a beautiful, rich, creamy texture – you will fool even the most dairy addicted foodie. This is a fantastic “butter” or spread for rice cakes, toast, pita bread, flat bread for wraps, tortilla chips, corn cakes, or veggie sticks. You can also thin this dip out with extra water, and it makes a fantastic creamy dairy free salad dressing. This will keep in the fridge for a few days. This recipe is a quickie staple in my repertoire, and I have never had a disappointed snout. In fact, this would be one of my most requested and remembered recipes.