Apple Miso Mayo
vegan alternative to mayo
15 portions
20mA little tangy taste that goes great with roasted vegetables and salads!
What you will need
2 apples, peeled and diced
1 tsp (4 g) Coconut sugar
1 tbsp (14 g) Apple cider vinegar
3 tbsp (40 ml) Water
2 tsp (12 g) White miso paste
2 tsp (10 g) Dijon mustard
1 1/2 tsp (7 ml) Lemon juice
1/3 cup + 1 tbsp (100 ml) Olive oil
Ground black pepper, as needed
Salt, as needed
How to cook
1
Add the apples, water, cider and coconut sugar to a saucepan.
2
Cook until the apples are tender. About 15 minutes. Add more water if necessary.
3
Add to a blender, the cooked apples, the miso paste and the Dijon mustard.
4
Add the lime juice and a dash of pepper.
5
Blend on slow until creamy.
6
With blender running in slow, add the olive oil, very slowly, wait until it incorporates before adding more oil, or just keep pouring very slowly.
7
Blend until all the olive oil was poured.
8
Transfer to a container and serve or put it in an air tight container to save it in the fridge for 2 weeks.
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