Mayonnaise is probably the most used condiment in Rwanda.
In the past 10 years, I’ve noticed a lot more ketchup becoming available at restaurants and the rise of different types of urusenda, apart from akabanga – but mayo still reigns supreme!
Luckily, vegan mayo is super easy to make and only requires four ingredients! I used an empty pickle jar and my hand blender, but you can also easily do it in a regular blender, as well.
- 1 cup sunflower oil (or similar flavorless oil)
- 1/2 cup plant milk (unsweetened, unflavored soy milk works well!)
- 2 tsp apple cider vinegar
- A pinch or two of sea salt
Make sure the oil and milk are at the same temperature before mixing!
Place all ingredients into your jar or blending bowl, and blend until well mixed and thick.
With the hand-held blender, place at the bottom of the jar and pulse until it starts to thicken, then you can move the blender up and down. In a traditional blender, add the milk, salt and vinegar and mix. Then slowly add the oil until it thickens up.
Taste and adjust salt level as you want. To make it thicker, add more oil. Thinner, add more milk.
About the Author
Ali Kimbrel is a public health professional interested in improving health domestically and internationally, and is lead columnist for WEEKENDER’s “#MeatlessMonday” series. A self-described vegan, she is passionate about inspiring and educating people about plant-based diets and lifestyle.
Follow her for on Instagram for more tips and inspiration on being vegan in Rwanda