Mashallah Lebanon has made us the most perfect condiment ever made. I am eating it with BBQ chips rn for the most intense vegan snack on the Earth.
Toum is a valid condiment and is naturally vegan. To make mayo vegan you need to do weird things with unpalatable/indigestible waste products. But mayo isn't a very good sauce anyway.
You can make homemade vegan mayo with whole ingredients but it doesn't keep more than a couple days
What are the alternatives to aquafaba?
I saw a recipe where you just blend together oil, soy milk, lemon juice, and salt, and it makes a really good mayo.
It does in their videos at least, I was never able to make something close to it.
you wanna use a food processor or a stick blender in my experience. also add some mustard to help it emulsify. most recipes are a slight variation on this one:
Add the oil as you blend, slowly until it gets a good consistency. I do this with garlic to make garlic bread at home
I think that would be acting as an emulsifier and thickener. I haven't made vegan mayo with it. I think the ingredients that I do use that would serve those roles are soy milk or a little starch.
I love mayo, I'm forced to eat my fries with ketchup since going vegan and that's very frustrating to me.
Hidden Valley makes a plant-based ranch, if you wanna go that route. The vegan mayo I use is from a brand called Best Foods. I think it's just a regional rebranding of another mayo. It's ok but if you are recently coming over to the vegan lifestyle, it is noticeably off from real may. It works well as a spread of for an ingredient for a sauce though. I have a non-vegan friend that was raw dogging her chicken nuggets with it though so ymmv.
Spanish aioli is vegan (unlike the French who put eggs in it) but it wraps back around to just being a less acidic Toum.
I see your Toum and I raise Yemen's Zhug: another absolutely banging middle eastern condiment. It's easy af to make, you can decide how spicy you want it, and it rips. I put it on basically anything.
Oh wait I have had this before! Thank you for reminding me its existence.
Happy to be of service. Zhug by itself is a pretty strong sauce so you use small quantities of it, but you can make it into more of a dip by mixing it with about two parts of yoghurt (vegan yoghurt works fine too).
Toum is god tier, it should make you have the garlic taste in your mouth for like 2 days after you eat it otherwise it's trash.
That looks like curiosity rather than fear.
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