I used
Veganaise for the the mayo.
Not exact matches
I also used this recipe
for the potato salad (using
Veganaise in place of -LSB-...]
I use
veganaise as a base
for dips and dressings galore.
Once it's all crispy I let it cool
for a minute, toast up some toast, spread some
veganaise, lay down some mesclun and fresh sliced tomato, cut in 1/2 and eat.
Vegan Broccoli Salad:
For the Salad: 1 head of broccoli 6 pieces vegan bacon 1 cup raisins 1 cup cashews Dressing for Salad: 1/2 cup sugar 1 cup Veganaise 2 tbsps red wine vinegar While cooking vegan bacon, wash and cut broccoli into bite - size piec
For the Salad: 1 head of broccoli 6 pieces vegan bacon 1 cup raisins 1 cup cashews Dressing
for Salad: 1/2 cup sugar 1 cup Veganaise 2 tbsps red wine vinegar While cooking vegan bacon, wash and cut broccoli into bite - size piec
for Salad: 1/2 cup sugar 1 cup
Veganaise 2 tbsps red wine vinegar While cooking vegan bacon, wash and cut broccoli into bite - size pieces.
-LSB-...]
For the sriracha mayo, I use 1 part homemade sriracha to 2 parts
veganaise or mayonaise.
For instance, I had to buy chickpea flour (best bought at an Indian grocery), brown rice syrup, coconut sugar (worth reading about the debates surrounding it before purchasing), gochujang paste,
Veganaise and about 10 other unusual food stocks in order to make the recipes that interest me.
Substitute vegan «chicken» (chopped coarse), vegan plain «yogurt», and vegan mayo (the
Veganaise brand works best, IMO)
for their non-vegan analogs and in the same amounts.