Vegenaise - is it raw?

[elinka999]

Can this vegan product be considered raw?
http://www.followyourheart.com/vegenaise_nutrition.php

What I found out - there are no preservatives whatsoever in Vegenaise, oils that are used are expeller pressed...

[Aleesha Sattva]

i doubt it. and canola oil... yuck!

[juliebove]

Can this vegan product be considered raw?
http://www.followyourheart.com/vegenaise_nutrition.php

What I found out - there are no preservatives whatsoever in Vegenaise, oils that are used are expeller pressed...


Nope! Raw foods will say they are raw.

[queenfluff]

How I wish it were raw though!

[Ginger]

Here is your raw alternative! And it tastes WAAAAY better (I used to love vegenaise too)

Sunflower Mayo!

Add to blender:
1 cup (sweetened with agave) almond milk
1 tbsp onion powder
2 tbsps apple cider vinegar
1/2 tsp mustard powder
dash of dill

Blend well

Then while blending on high, slowly pour in:
1 cup raw sunflower oil

Chill it in the fridge and it will thicken up a bit, but should be already pretty close to mayo consistancy.

Close up of mayo-
http://img.photobucket.com/albums/v337/RVMsSanctuary/FooD/0December2006276.jpg

Shown here on BLT:
http://img.photobucket.com/albums/v337/RVMsSanctuary/FooD/btlmayo.jpg

[redmountainfarm]

How do you make the almond milk?

[Ginger]

1 part almonds, 3 parts water, agave to desired sweetness (sometimes I add some vanilla bean as well).

blend/strain/chill & serve

[Bethanie]

Wow, the picture is beautiful.
I way buying the vegenaise too but no more.
This looks way better and i'm sure it tastes good too:D
My health food store sells sunflower oil but i'm not sure it's raw.
Where do you get yours from Rawveganmom?
B.

[Raene]

The raw restaurant in my town serves it! So sad.

[queenfluff]

I remember you had posted this recipe before RawVeganMom but I forgot about it.

Question: where do you get your raw sunflower oil? I am pretty sure the ones at the HFS are not really raw. Which brand do you buy?

[Ginger]

I get mine at Go Raw Cafe and I am going to see if my Whole Foods Market will order me a case after my fast! :D

here is one:
http://www.rawoils.com/sunflower.htm

It's way pricey though the one I get is the Flora brand:
http://www.florahealth.com/flora/home/International/Products/TG6.htm

[lanettasmouse]

could you use olive oil for the recipe ginger? thanks

[Kalimelle]

That looks GREAT!

Veganaise gave me some s.e.r.i.o.u.s. tummy issues. :-( I bet your recipe will be much much gentler on my belly!

[queenfluff]

I get mine at Go Raw Cafe and I am going to see if my Whole Foods Market will order me a case after my fast! :D

here is one:
http://www.rawoils.com/sunflower.htm

It's way pricey though the one I get is the Flora brand:
http://www.florahealth.com/flora/home/International/Products/TG6.htm


I have been there before - I loved how they had all the raw stuff I normally have to get online. I spend over $100 there!

Maybe I can find the first oil around here.

Thanks!

[Ginger]

I'm sure you can use any oil but it is just PERFECT & AMAZING with sunflower! :D

Queen I spend that dang near every time I go hahaha. I can't help myself! :D

[trugoddess]

That BLT looks so da%$n good! What are the ingredients/

[Ginger]

Bacon recipe from How We All Went Raw by The Top Raw Men pg.77-78

In a bowl, marinate:
1 large eggplant, thinly sliced length wise
3/4 cup extra virgin cold pressed olive oil
1 teaspoon ground black pepper
2 teaspoons unheated honey
4 tablespoons Ume Plum Vinegar

Marinate for 2 hours, place on teflex sheets and dehydrate till crispy.
(the leftover marinate makes great cole slaw mix with the mayo & angel hair shredded cabbage!)

Sweet Onion Bread:
2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Nama Shoyu
3 oz Maple Syrup (or sweetner of your choice)

Process onions in food processor with 's' blade until they are in small pieces but not mushy. Mix in large bowl with the other ingredients. Slap the batter on a teflex sheet and dry till you can flip em over. Cut with pizza cutter before they are too dry. You can water down the mix a bit and make it into thin crispy crackers (not TOO thin watch out!) or keep it kinda thick & soft! Just check on them and take them out at the stage you like.

Stack the bread with shredded lettuce, mayo, green tomato slices & bacon! YUM! :D

[queenfluff]

Bacon recipe from How We All Went Raw by The Top Raw Men pg.77-78

In a bowl, marinate:
1 large eggplant, thinly sliced length wise
3/4 cup extra virgin cold pressed olive oil
1 teaspoon ground black pepper
2 teaspoons unheated honey
4 tablespoons Ume Plum Vinegar

Marinate for 2 hours, place on teflex sheets and dehydrate till crispy.
(the leftover marinate makes great cole slaw mix with the mayo & angel hair shredded cabbage!)




Hmm, the recipe I have of this is 1 tsp of cayenne pepper instead of black pepper. Do you have the book? I got my copy of the recipe from SAD to Raw website. I actually modified it and have my own version which is less cayenne peppery.

http://www.goneraw.com/recipes/418-Raw-Bacon-

Maybe next time I'll try it with the black pepper and see how it tastes. :)

I found some sunflower oil but couldn't find the brand you listed. I got the Rapunzel brand which says it is cold pressed and unrefined and doesn't use temps above 104. My bf says it is raw so hopefully it will do. I got to get the rest of the ingredients yet.

[queenfluff]

I finally got around to making the raw mayo and it didn't turn out right. :( First off was that it was too runny but I know how to fix that but it didn't taste anything like veganaise to me. I think it might be the onion. Ginger, is the onion really necessary? I would like to try making it again but I don't want to end up with the same thing. I ended making salad dressing out it.

Any other tips?

[Ginger]

Nope onion is not nesasary, none of the spices are. I make all sorts of flavors actually. All you need for a basic sweet recipe is the thick sweetned milk, oil & vinegar! Sea salt is great in it though.

[queenfluff]

Nope onion is not nesasary, none of the spices are. I make all sorts of flavors actually. All you need for a basic sweet recipe is the thick sweetned milk, oil & vinegar! Sea salt is great in it though.

Great! So I can leave out the mustard too than?

I think I will just do the basic as you have above and see how that goes.

I didn't sweeten my milk last time - how sweet do you think it should be? 1 tablespoon - less or more?

Thanks!

[Clare]

I think you need the mustard to emulsify. Regular mayo uses egg yolks and sometimes mustard also for this purpose. That is why a mustard vinagrette and a real caesar won't separate but oil, vinegar, and milk will.

[MHUSKINS1]

Can this vegan product be considered raw?
http://www.followyourheart.com/vegenaise_nutrition.php

What I found out - there are no preservatives whatsoever in Vegenaise, oils that are used are expeller pressed...

Elinka,
Thank you for asking this question.
Here I thought that I was doing so good giving up regular mayo for this stuff.
You learn something new everyday.
I will try the recipe that Ginger has given, I have never made nut milk, but a friend of mine (Kathy) does, can't wait to share the recipe with her.
Can't wait to try it.
MHUSKINS1

[queenfluff]

I think you need the mustard to emulsify. Regular mayo uses egg yolks and sometimes mustard also for this purpose. That is why a mustard vinagrette and a real caesar won't separate but oil, vinegar, and milk will.

Would any other "thickener" work to keep it together? Like Irish Moss?

[Ginger]

Irish Moss would for sure change the mayo consistancy.. I might play around with lecithin powder.. not sure how that would be. I don't sweeten the mayo, I make regular thick sweet almond milk and it just comes out perfect. I'm thinking a sppon of agave would work fine though. I think the vinegar is key in making it thicken up right. Use a little bit more if yours is coming out too thin.

[rawstrength]

Irish Moss would for sure change the mayo consistancy.. I might play around with lecithin powder.. not sure how that would be. I don't sweeten the mayo, I make regular thick sweet almond milk and it just comes out perfect. I'm thinking a sppon of agave would work fine though. I think the vinegar is key in making it thicken up right. Use a little bit more if yours is coming out too thin.

Ginger - your recipe sounds great (haven't tried it yet, but I will!) and your new avatar picture looks so HOT! You rawk!

[Ginger]

Thanks!! :D Post when you make it & let me know if it came out thick.. I used to have probllems getting the consistancy right but for some reason it comes out perfect every time now. I think it was just adding in a little more vinegar. I also use a decent amount of onion granules, dill, garlic powder, mustard powder, celery seeds, dash of cayenne.. stuff like that. Just make sure the ratio is 50/50 on the oil vs everything else.

[queenfluff]

I'll try making it again tomorrow and let you know how it goes - if it seems runny I will add some irish moss - that will definatley thicken it up! Very natural too! :)

[queenfluff]

Ok, I made it again - I use 1 tablespoon of agave to sweenter my almond milk (I made about two cups of milk though so I just added it to that).

For the mayo, I just did 1 cup of almond milk (mine didn't turn out very thick), 1 tablespoon of acv, some sea salt and 1 tablespoon of Irish Moss Flakes.

Oh boy oh boy is it thick now! It didn't get thick until I put the Irish Moss in and I added that last. It was very liquidy before that. It is super thick and I just put it in the frig it also tastes pretty good. I think I didn't like the onion before. I didn't add mustard powder either this time.

I looked at the Veganaise ingredients and there is some mustard in them. So I might some some next time to see about the taste. But definatley no onion for me.

One thing I didn't do that I shoulda done first was to grind the Irish Moss flakes into a powder. They are difficult to blend in the blender once you have already added other ingredients. So, I have little bits of herby looking flakes in there but the Irish Moss really has no taste so no biggie.

Yah! I finally got some super thick mayo! :)