Preparation: 30 minute
Cooking: 30 minute
Today I'm going to show you how to cook vegan almond mayonnaise and Russian salad. The option I present to you is festive. When it is for daily use, I reduce the oil by half.
First, you need to prepare almond milk made from bleached almonds, as a base for mayonnaise, whose taste is very delicate and can be added to almost any dish.
- Necessary products for the "Russian salad":
300 gr. Potatoes
2 Carrot
150 gr
3 pickles
- For mayonnaise:
70 peeled almonds (I peel them myself)
100 ml of water
100 ml of sunflower oil (turns out great with a lot less oil, but this is a holiday option)
juice of 1 / 2 lemon or apple cider vinegar
1 pinch of salt
1 / 2 coffee spoon mustard bio (optional)
10 salt pancakes (1 tablespoon soaked linseed or linseed flour, 200 gr flour, a pinch of salt and baking soda, water as needed)
- Preparation instructions
Prepare almond milk by grinding almonds with a pinch of salt in a blender, slowly add the water and continue turning to a soft cream. With blender or straighto In the blender, start adding the oil to a thin stream, alternating with the oil of apple cider vinegar or lemon juice until you have finished the ingredients, and turn to a mayonnaise-like sauce.
Store mayonnaise in a glass jar in the refrigerator.
Peel the potatoes and carrots, wash them thoroughly and cut them into small cubes.
Put the carrot, potato and pea slices into lightly salted boiling water.
Once done, drain the vegetables and let cool completely. Add the cucumbers, cut into small cubes.
At this point, add mayonnaise to the vegetables and mix gently with the sauce.
Put two tablespoons of freshly made salad on each pancake and then roll it.
- servings: 6
- ready for: 60 minutes
