bedda world

Vegan Camembert substitute: With real rind

miguel.lucas — Tue, 21 Jun 2022 11:48:31 +0000

Delicious Camembert: The French cheese with the typical white rind and the creamy, almost slightly runny interior, originally comes from Normandy in France, but is now eaten with pleasure almost everywhere in the world.

The white mold rind that is characteristic of Camembert is edible and contributes to the flavor, which is often described as mushroomy, nutty or even egg-like. Camembert goes perfectly with fresh baguette, crackers or toast.

So far, so good, if it weren’t for the cow’s milk from which Camembert is traditionally made – because that makes the French soft cheese a “no go” for vegans and anyone who (has to) eat a lactose-free diet.

Ingredients & Alternatives

French, non-vegan Camembert is made from cow’s milk – it also typically has a rind of noble mold that surrounds the cheese with a soft down.
However, vegan Camembert alternatives have also been on the market for some time – with or without mold. Plant-based Camembert substitutes can be made from a variety of ingredients – there’s even vegan Camembert made from cauliflower! Most often, plant-based Camembert is made from a combination of two or more of the following ingredients:

Cashews
Nutritional yeast / yeast flakes
potato starch
psyllium husks

In addition, certain mold cultures and probiotics should be added to help form the white rind during the ripening process.

What does vegan camembert taste like?

Does vegan Camembert taste similar to “real” Camembert? This question cannot be answered unequivocally, because it depends here of course strongly on the ingredients, the kind of the preparation as well as the ripening process.

One hears and reads again and again that vegan Camembert alternatives made from potatoes or potato starch paired with noble mold are most similar to the original in terms of taste and consistency.

What are the benefits of vegan camembert?

When you eat vegan Camembert substitute, you’re also avoiding the consumption of animal products. This can mean less animal suffering and a smaller carbon footprint – so you’re very likely doing something good for the environment, too. Here you should pay attention to the ingredients of the cheese substitute and how the raw materials were grown.

Vegan Camembert is also often lower in fat than its cow’s milk counterpart, and for those who suffer from lactose intolerance or intolerance, the plant-based alternative is a real blessing.
The main reasons for this are the ingredients, the production method, and the associated consumption of resources.

Vegan camembert: DIY recipe

If you’re on a vegan diet, there’s no reason to give up Camembert anymore. We have a recipe for you to prepare a delicious plant-based Camembert alternative. Admittedly, it’s a bit more elaborate and you’ll need enough time and patience – but the grind is worth it, we promise!

Ingredients

350g cashews
350 ml water
1.5 tbsp psyllium husks
1/16 tsp camembert culture (Penicillium Candidum)
1/16 tsp vegan yogurt culture
2 tsp salt

Instructions

Soak the cashews until they are soft – in any case two hours, better overnight. Then add the psyllium husks and puree.
Put the mixture in a bowl (at room temperature – between 20 and 25 degrees Celsius) and add the camembert culture and the yogurt culture to the mixture and let it rest for about 10 minutes.
Then blend again, cover with a wet cloth or a lid and leave to ferment overnight, but ideally for 24 hours.
The next day: Pour the mixture into a baking dish lined with a clean muslin cloth – be careful not to touch the mixture with your hands – and cover with the ends of the cloth.
Press down briefly and let it rest in the refrigerator for another day.
Now it’s time for the maturing. To do this, put the vegan cheese in a plastic box and put it back in the refrigerator (the temperature here should not be lower than 7 degrees Celsius, but also not higher than 11 degrees).
Check daily if the vegan camembert is not “sweating” – if there are moist spots, dab them carefully with a kitchen towel and also check if the plastic box is dry.
After about 12-14 days, your vegan camembert substitute should have matured. Now you have a mild Camembert alternative that you can eat right away.
If you prefer a very tangy tasting vegan Camembert alternative, you can extend the ripening process in the refrigerator for up to seven days.

Instead of ripening the vegan Camembert in a can, you can also use special ripening paper or “Camembert paper”.

Where can I buy vegan camembert?

Too much effort for you? Understandable!
Fortunately, you can also buy vegan Camembert alternatives: in the organic food store, in the conventional supermarket or sometimes even in the discount store.

bedda Brie Style - Vegan Camembert Alternative from bedda

bedda Brie Style is the vegetable camembert alternative based on rapeseed and potatoes – like all bedda products, of course, without palm oil, soy or flavor enhancers.

Discover bedda Brie Style – the vegan alternative to Camembert.

Vegan grated cheese substitute: for pizza, pasta and gratin

miguel.lucas — Mon, 20 Jun 2022 09:09:25 +0000

Spaghetti only really tastes delicious when it’s covered in grated cheese – the same goes for pizza, lasagna and so many other dishes. In the past, vegans were often pitied because they had to refrain from sprinkling cheese over their pasta or eating pizza thickly topped with cheese.

Fortunately, those days are over – spreadable cheese, like many other plant-based cheese alternatives, is also available in vegan, in different varieties to buy or make yourself. We’ll tell you everything you need to know about plant-based cheese: what it’s made of, where to get it, and how to make it yourself.

Ingredients & Alternatives

Conventional scatter cheese is made from cow’s milk – the classic scatter cheeses from the supermarket usually contain grated Emmental, Gouda, Mozzarella or a mixture of different cheeses.

Traditionally, grated cheese is vegetarian – unless the type of cheese from which it is made contains animal rennet – but of course not vegan.

Vegan grated cheese alternatives are not uncommon now and there are several basic ingredients you can use to make them, such as:

Coconut oil
Potato starch
Peas or pea protein
Soy or tofu
Nuts
Tapioca
Arrowroot
Chickpeas

What does vegan grated cheese taste like?

Opinions differ on the question of whether vegan grated cheese alternatives taste the same as “real” grated cheese. As is often the case, the answer to this question is both yes and no.

How vegan spread cheese tastes depends – logically – not only on the ingredients, but also on the type of composition and preparation. In fairness, it must be said that even conventional spread cheese does not always have a strong flavor of its own, especially if it is made from Mozzarella, for example.

Various manufacturers of plant-based sprinkle cheese alternatives work with olive, herbs or yeast extracts to create that certain “umami feeling” that often makes cheese so irresistible.

Does vegan grated cheese melt?

An important characteristic of grated cheese is not only the taste, but that it melts when you greated it over pasta or pizza. Depending on the type of vegan grated cheese alternative, some melt better, others worse. The key here is to experiment until you find the brand that works best for you.

How to make vegan greated cheese crispy

In addition to the melting ability, it is also important for many that the grated cheese becomes really nice and crispy when gratinated. Of course, this also applies to the plant-based grated cheese alternatives. If you’re into cheese crust, make sure your vegan grated cheese contains coconut oil and/or potato starch.

These ingredients ensure that the vegan cheese becomes crispy when you briefly turn on the top heat in the oven – but beware, even grated plant-based cheese can char, so always stick to it and watch.

What are the advantages of vegan grated cheese?

If you eat a plant-based diet, the advantage of plant-based grated cheese alternatives is, of course, that you don’t consume any animal products. For people with lactose intolerance or lactose intolerance, switching from traditional to vegan grated cheese is also worthwhile.

Depending on how it is made and its composition, the vegan grated cheese alternative can also be lower in fat and calories – here it is worth taking a closer look at the ingredients.
Last but not least, one advantage of vegan cheese over normal cheese is that it can reduce the ecological footprint – but here too, of course, it depends on the ingredients, the production method and the associated resource consumption.

Vegan grated cheese: DIY recipe

If you’re on a plant-based diet and don’t want to give up grated cheese, you can easily make yourself a vegan alternative. Granted, it’s not exactly the same, but plant-based grated cheese alternatives also give your pasta, pizza, and baked dishes that extra kick.

In the following recipe, you’ll make a vegan cheese block that’s easy to turn into grated cheese with a grater. Best of all, it’s just four steps from idea to finished vegan cheese!

Ingredients

50g cashews
150 water
2 tbsp nutritional
yeast/yeast flakes
1 tsp miso paste
1 tsp agave syrup
3 tbsp. tapioca starch (alternative: potato starch)
½ tsp. psyllium husks
1 tsp. salt
1 tsp. vinegar (rice vinegar or apple cider vinegar)
1 ½ tbsp. carrageenan powder
75 g coconut oil (melted)
1 tbsp. lemon juice
1 tsp. apple cider vinegar or rice vinegar
1 pinch of salt
150 ml boiling water

Instructions

1.Soak cashews until soft – at least two hours, better overnight. Then add the psyllium husks and puree.
2.Add the miso paste, nutritional yeast, vinegar, and all other ingredients except the carrageenan and boiling water, and stir well.
3. In the next step, add the carrageenan with the hot water and blend well again.
4. Pour the mixture into a saucepan and heat while stirring constantly. You will notice that the mixture gels and becomes more viscous. Once it is hard to stir, pour into a baking dish (alternatively: loaf pan) and let cool.
5. Place in the refrigerator and allow to set for at least 3 hours, preferably overnight.

You can usually get the carrageenan for this recipe at the organic market, but definitely on the Internet. The miso paste and nutritional yeast give the special “umami taste”. When the mixture has cooled and rested in the refrigerator, you can carefully remove the block from the mold the next day and turn it into vegan grated cheese with a standard grater.

Where can I buy vegan sprinkled cheese?

No desire or time to make it yourself? No problem: You can buy vegan sprinkled cheese alternatives in the organic food store, in the conventional supermarket or sometimes even in the discount store.

bedda Mozzarella Style - Vegan sprinkled cheese alternative from bedda

bedda Mozzarella Style is the vegetable grated cheese alternative based on coconut oil and potato starch, of course without palm oil, without soy and without flavor enhancers.
The grated cheese alternative Mozzarella Style is known for melting particularly well and tasting at least as good as conventional grated cheese.

Discover bedda Mozzarella Style – the vegan alternative to sprinkled cheese

Vegan mozzarella substitute: perfect for pizza and toppings

miguel.lucas — Tue, 07 Jun 2022 09:03:03 +0000

Mmmmh, mozzarella…the Italian soft cheese that makes such beautiful strings on pizza and is cut into fine slices as caprese is one of the most popular cheeses. For vegans, eating vegan mozzarella has long been an under-fulfilled dream, because there were either no vegan mozzarella alternatives at all – or they simply couldn’t hold a candle to the original made from buffalo milk.

Fortunately, there are now very good plant-based mozzarella alternatives and with our recipe you can also easily – and with a little patience – make a vegan mozzarella ball yourself.

Vegan mozzarella: ingredients & alternatives

But what is mozzarella actually and what vegan alternatives are there? The term “mozzarella” refers to an Italian soft cheese that is traditionally made with buffalo milk, but nowadays also more and more often with cow’s milk.

To make mozzarella, the so-called curds are poured with hot water and later kneaded and pulled into a long strand. Pieces are cut from these strands, which in turn mature in brine. Classically, mozzarella is known as a ball or as a spread cheese version.

So while mozzarella is not traditionally vegan because of its basic ingredient, cow or buffalo milk, it is often not even vegetarian – because it contains rennet. Cheese rennet is a mixture of different enzymes, which is produced in the stomach of calves, for example, and is used to make cheese. Meanwhile, however, there is also vegetarian mozzarella without rennet.

We have now clarified the question of whether Italian mozzarella is vegan. But is there a way to get or eat mozzarella vegan? The answer is as short as it is simple: Of course!

Plant-based and dairy-free mozzarella alternatives consist of either one of the ingredients or a combination of these:

almonds
cashews
soy
Tofu / Silken Tofu
soy yoghurt
tapioca starch
rice / rice starch
potato starch
coconut oil
linseed

One question remains – what are the advantages of vegan mozzarella over classic cow’s or buffalo’s milk mozzarella? As so often in life, the answer is: it depends on what is important to you. Plant-based mozzarella alternatives are a blessing for anyone who suffers from lactose intolerance or does not want to consume animal products.

In addition, depending on how it is made, the vegan mozzarella alternative may be lower in fat and have fewer calories than “real” mozzarella.

Vegan mozzarella: DIY recipe

Making vegan mozzarella yourself takes a little effort, but it’s worth the effort because you’ll be amazed at how delicious this plant-based mozzarella alternative tastes. There are different ways to make vegan mozzarella – sometimes with, sometimes without psyllium, sometimes with cashews as a basis or even without nuts.

With the following mozzarella recipe you only need seven ingredients and not that much time – and you use cashew nuts and tapioca starch as the basic ingredient. You can find these in Asian supermarkets as they are a popular ingredient in Asian cuisine (e.g. they are used to make “boba”, the small balls for bubble tea).

Ingredients

75g cashews
30-40 g tapioca starch
About 1 liter of water
1 tbsp lemon juice
1 tsp apple cider vinegar or
rice vinegar
1 pinch of salt

Instructions

Boil half the water and pour it over the cashews. Soak for at least five minutes, but preferably an hour.
Drain the cashews and place in a blender along with about 300 ml fresh water, lemon juice, apple cider vinegar, salt and tapioca starch.
Puree until a homogeneous mass is formed.
Pour the mixture into a saucepan and bring to a simmer over low heat, stirring constantly.
As soon as the mass begins to form lumps, continue stirring until the mixture becomes very thick and viscous.
Remove from the heat and use immediately – cut into pieces with a knife and shape into small balls.

The vegan mozzarella can also be stored in the fridge, but it will then become even firmer and more difficult to portion.

Recipes for gratinating

With vegan mozzarella you can prepare or refine many dishes, e.g.

Vegan Grilled Cheese
Vegan Tortilla Pizza
Vegan Lasagna
Vegan Quesadillas

At bedda you can find many more recipes for vegan mozzarella alternatives.

bedda Mozzarella Style – Vegane Mozzarella from bedda

Do you already know bedda Mozzarella Style, the delicious vegan mozzarella alternative? Bedda Mozzarella Style is perfect for spreading and melts on your pizza, gratin or lasagna and pulls real strings!

Learn more about the bedda Mozzarella Style and how it tastes here!

Vegan Hollandaise Substitute: Perfect for Asparagus and Grilling

miguel.lucas — Tue, 07 Jun 2022 08:08:25 +0000

Vegan hollandaise, does that even exist? But of course! The typical sauce, which is usually made with egg and butter, is now also available in a vegan version. We’ll tell you everything you need to know about vegan hollandaise – how to make it yourself, where to buy it, and which vegan hollandaise sauce tastes best.

Hollandaise sauce: Alternatives to the French butter sauce

Hollandaise sauce is a real classic and, due to its ingredients, quite powerful – and above all not vegan. In addition to lemon juice, Hollandaise also contains butter and eggs, which makes it particularly creamy and thick.

Hollandaise sauce is especially popular during asparagus season. However, the buttery sauce also goes very well with grilled meat or fish, as well as vegetables such as broccoli or cauliflower.

If you eat a plant-based diet, there are several vegan hollandaise sauce alternatives – either to buy or homemade. There are huge differences in the way vegan hollandaise sauce is prepared and in its taste – so it’s worth trying it out.

Now we’ll tell you how you can easily make vegan Hollandaise sauce yourself.

Vegan Hollandaise - without egg, butter & Co to the delicious sauce

Many people are afraid to make their own Hollandaise sauce, but it’s actually quite simple. If you eat a vegan diet, you’ve probably often been at a disadvantage when asparagus is served, because the classic, non-vegan Hollandaise traditionally contains not only a lot of butter, but also egg or egg yolk.

With the following recipe you can easily make your own Hollandaise sauce without egg and butter and you will be amazed at how wonderfully creamy and close to the original the consistency is.

Vegan hollandaise: DIY recipe

Recipes for vegan Hollandaise always vary a bit, both in the way they are prepared and in the ingredients. With our recipe, you get a thick, creamy sauce that’s very similar to the “real” Hollandaise – and you need just eight ingredients and only ten minutes of your time.

Ingredients

The base for our vegetable hollandaise sauce is cashews. These are all the ingredients you need:

50 g Cashews
2 tablespoons Margarine
1 tablespoon Potato starch
120 ml Oat drink (alternative: soy drink or almond drink)
60 ml Water
juice of half a Lemon
1 tsp Mustard
1 pinch each of Salt, Pepper & Garlic powder
1 tablespoon yeast flakes (nutritional yeast)
½ tsp Turmeric powder (optional)

Instructions

Put the cashews in a sieve, rinse and drain briefly and then simmer in water with 1 tsp. salt for about 4 minutes.
Drain the cashews, allow to cool briefly and puree together with the water, lemon juice and oat drink in a blender or with a blender.
Heat the margarine in a large frying pan. Once melted, remove from heat and stir in the cornstarch. Stir well so that no lumps remain.
Add the cashew mixture and the remaining spices plus the yeast flakes and stir well.
Simmer over low heat for about three minutes until the sauce thickens nicely.
Add a little turmeric powder for color, if desired.

The sauce tastes best warm, with asparagus, grilled dishes, but also as a topping for tarte flambée or pizza.

Buy Vegan Hollandaise Sauce

You can find vegan hollandaise sauce in organic food stores, but also in supermarkets and sometimes even in discount stores – usually in the refrigerated section with the milk alternatives or next to the vegetables during asparagus season.

You can find the delicious vegan Hollandaise from bedda under the name “bedda Hollandaise“.

bedda Hollandaise - Vegan Hollandaise from bedda

The vegan Hollandaise alternative from bedda is exactly what we want from a vegetable hollandaise: without palm oil, without flavor enhancers and also gluten-free and soy-free.

Convince yourself of our wonderfully creamy bedda Hollandaise – because it simply tastes better!

Vegan Tartar Sauce substitute: perfect for sandwiches

miguel.lucas — Fri, 03 Jun 2022 12:57:05 +0000

Vegan Tartar sauce, does it actually exist? Of course! You can easily “veganize” the classic sauce of French origin – or buy it as a plant-based alternative in the store. In this article, you’ll learn all about the benefits of vegan Tartar Sauce, how to make it yourself, and what variations of it are available.

Tartar sauce and vegan alternatives

When it comes to tartar sauce, it is not uncommon to have misunderstandings about what it actually is. Therefore, let’s first clarify what exactly Tartar Sauce is, where it comes from and what it is served with.

Tartar Sauce originally comes from France, but is now eaten everywhere in Europe and beyond. It is an important ingredient in the southern cuisine of the USA, where it is known as “Louisiana Remoulade” or is eaten as a sauce with hot dogs.

Tartar Sauce is a cold sauce based on a mayonnaise. To the basic ingredient mayonnaise are added various spices, herbs or vegetables that make it a Tartar Sauce.

The basic ingredients of Tartar Sauce are oil, lemon juice or wine-vinegar, egg yolk and mustard. Other ingredients are herbs such as tarragon, parsley and chervil. Very important for a classic Tartar Sauce are finely chopped anchovy fillets and finely diced gherkins. Tartar Sauce is available in many different variations, with different national cuisines interpreting it differently.

These are the most famous Tartar Sauce variations:

France: Classic Tartar Sauce
French tartar sauce is made from mayonnaise to which vinegar, mustard, shallots, pickles, capers and herbs are added. Traditionally, finely chopped anchovy fillets are also included in a French tartar sauce. Tartar Sauce is an important ingredient for the dish “Célerie Rémoulade”, which is served as a side dish with meat or fish.
Danish Tartar Sauce
No Danish hot dog without Danish Tartar Sauce, that’s for sure! The Danish Tartar Sauce version is very similar to the French one, except that it usually looks very yellow – that’s from the turmeric or curry powder added to it. Sometimes carrots or pieces of cauliflower also find their way into the Tartar Sauce.
German Tartar Sauce
In Germany, the classic French-style Tartar Sauce is usually served. It is used as a base for potato salad, with fish sandwiches or with meat dishes such as Kassler with potatoes.

If you eat a plant-based diet, you have several options for replacing classic Tartar Sauce with a vegan alternative. You can now find plant-based Tartar Sauce in conventional supermarkets – or you can take the trouble to prepare it yourself. You can be creative and put together your Tartar Sauce the way you like it.

How you can easily make vegan Tartar Sauce yourself, we tell you now.

Vegan tartar sauce - without egg & anchovies

It’s easy to make your own tartar sauce. If you are on a vegan diet, you can easily make a vegetable tartar sauce without eggs and anchovies with our recipe.

Vegan tartar sauce: DIY recipe

You have several options to make vegan tartar sauce yourself. In the simplest version, you simply take a vegan mayonnaise as a base and add the other ingredients. If you have a little more time, you can also make the vegan mayonnaise yourself according to our recipe.

Ingredients

150 ml vegan mayonnaise
1 tsp mustard
1-2 gherkins
2 stalks dill
2 stalks parsley
Some chives
10 capers
Salt & pepper

Instructions

Cut gherkins into fine pieces. Chop dill, parsley and chives.
Put all the ingredients in a bowl.
Mix vigorously with a whisk until a sauce is formed. Done!

Buy Vegan Tartar Sauce

You can find vegan Tartar Sauce in the organic food store, but also in the supermarket and possibly in discount stores.

You can find the delicious vegan Tartar Sauce from bedda under the name “bedda Tartar Sauce”.

bedda Tartar Sauce - Vegan Tartar Sauce from bedda

The vegan Tartar Sauce alternative from bedda is exactly what we want from a vegetable Tartar Sauce: without palm oil, without flavor enhancers and also gluten-free and soy-free.

!Convince yourself of our wonderfully creamy bedda Tartar Sauce – because it simply tastes better!

Vegan mayonnaise without egg & lactose

miguel.lucas — Thu, 05 May 2022 13:00:38 +0000

Why isn’t mayonnaise vegan – despite its white color, it’s well known that it doesn’t contain any milk? It’s simple: even though it’s completely dairy-free, regular mayonnaise isn’t vegan because it’s made by mixing a raw egg with oil. So conventional mayo contains eggs and they are vegetarian, but not vegan.

So how do you make mayonnaise without eggs? And what does vegan mayonnaise actually contain? Where can you buy vegan mayonnaise and what makes bedda mayo so special? Here are our tips for vegan mayonnaise.

Vegan Mayo: Ingredients & Alternatives

We now know that regular mayo is made with eggs, but what are the ingredients in vegan mayo? In terms of the basic ingredients, normal mayonnaise does not differ from purely plant-based mayo – the basis of both is oil, whereby both variants can contain sunflower oil, rapeseed oil or olive oil.

Vegan mayo is not just vegan mayo, there are different versions. Depending on the brand of plant-based mayo, you will find, for example, soy mayonnaise or vegan mayo without soy in stores – but also refined mayonnaise products such as vegan garlic mayo.

And what is the egg substitute for vegan mayo? Quite simple: there is none. The egg is not responsible for the success of a creamy mayo – perfect mayo stands and falls with the way it is prepared.

The benefits of vegan mayonnaise

There can be various reasons why you choose a vegan mayo instead of a conventional mayonnaise. For us, the following advantages of vegan mayonnaise speak for themselves:

Plant-based: Vegan mayo is purely plant-based. It contains neither egg nor cow’s milk and is therefore suitable for people who eat vegan.
Lactose-free: Vegan mayo contains no milk, so no lactose. Without the milk, vegan mayo is ideal for people who suffer from milk sugar intolerance or lactose intolerance.
Healthy: Vegan mayonnaise may be healthier than regular mayonnaise: Traditional mayonnaise sometimes contains preservatives and saturated fat, which can lead to health problems if consumed in excess. Depending on which plant-based mayonnaise you choose, you can choose a healthy alternative here. It was important to us to produce the bedda mayo without flavor enhancers and without palm oil – but with good rapeseed oil.
Eco-friendly: Vegan mayo can be more eco-friendly than traditional mayonnaise – here, of course, it depends on the ingredients of the plant-based mayo. For the bedda Mayo, it was important to us not to use palm oil or soy.
Low in calories: Vegan mayo may have fewer calories than regular mayo. For comparison: 100g bedda mayo contains 472 calories, conventional mayonnaise from well-known brands contain around 700 calories.

Here you will find the nutritional information for the vegan bedda mayo.

Vegan mayonnaise: the most important questions

How long does vegan mayo last?

Vegan mayo may have a longer shelf life than conventional mayonnaise because it contains no egg or milk and therefore does not (always) have to be refrigerated. With the vegan mayo from bedda you will find the best before date on the packaging. However, we recommend that you check the product for smell and taste, because many foodstuffs can be enjoyed much longer than the best-before date specifies.

Is there vegan mayonnaise without soy?

Many vegan mayonnaises are made with soy “milk”. At bedda, we decided to produce our plant-based mayo without soy and continued to formulate until the bedda mayo met our high standards of taste and creaminess.

What can I cook with vegan mayo?

Vegan mayo – and also vegan garlic mayo in the form of aioli – is the ideal accompaniment for sandwiches, baguettes and rolls. But you can do so much more with plant-based mayonnaise than just smearing it on bread: Vegan mayo is suitable for gratinating, for casseroles and gratins.

Our chefs regularly conjure up creative dishes with the bedda mayo: be inspired by our vegan recipe ideas with mayonnaise!

Vegan mayo: DIY recipe

You spontaneously feel like fries with mayo, but you don’t have mayo at home? The question quickly arises: Can you make vegan mayo yourself? Yes – you can easily make vegan mayo yourself – and you probably already have the ingredients on hand.

To make vegan mayonnaise yourself, all you need is:

oil
a milk alternative
Salt
a little lemon juice or vinegar

You use 2 parts oil to 1 part milk alternative (e.g. soy drink), a pinch of salt and a little vinegar or lemon juice (1-2 teaspoons).

The type of preparation is important: You need a powerful blender (a hand blender will do instead of a food processor) and first mix all the ingredients apart from the oil. Mix briefly at high speed and then add the oil little by little – in a small stream. The longer you blend, the firmer and creamier the consistency of the vegan mayo will be.

You can use different types of oil, e.g. B. rapeseed oil, sunflower oil or olive oil. As a milk alternative, you can use either soy milk or almond milk, if you use oat milk the consistency may not be quite as thick, but more like a salad dressing.

Buy vegan mayo

More and more often you can buy vegan mayonnaise not only in organic food stores, but also in conventional supermarkets – either in the refrigerated section or in the normal section of the delicatessen department. The vegan mayonnaise alternatives are called “vegan mayo”, “veganaise” or simply “bedda Mayo“.

bedda Mayo – vegan Mayo from bedda

bedda’s vegan mayo meets all of our requirements for vegan mayonnaise: no palm oil, no flavor enhancers, gluten-free and soy-free – we even like it better than conventional mayonnaise. Convince yourself of our plant-based mayo without egg and lactose – you will love it!

Discover bedda Mayo – the delicious vegan alternative to mayonnaise.

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