Creamy vegan mayonnaise and pure ketchup
Sometimes nothing beats a tasty portion of chips with mayo and ketchup. Below is my recipe for vegan mayonnaise and ketchup. I make the mayo with soy, which gives it a wonderfully creamy and rich flavour. And my ketchup contains significantly less sugar than store-bought versions. If you want to keep this mayo and ketchup for a bit longer, store them in the fridge in a clean jar.
Creamy vegan mayonnaise
500 grams
20 min preparation time
Ingredients:
140 ml soy cooking cream (I use Provamel from Ekoplaza)
30 ml soy cream (I use Alpro)
330 ml sunflower oil
20 ml white wine vinegar
20 g mustard
pinch of pepper and salt
Preparation:
- Mix all the ingredients except the sunflower oil in a bowl.
- Gradually blend the sunflower oil into the mixture with an immersion blender, taking your time! Mix until all the oil is absorbed and you have a thick, creamy mayonnaise.
Pure ketchup
400 grams
20 min preparation time
Ingredients:
2 kg vine tomatoes
50 g sugar
100 ml white wine vinegar
2 cloves
Optional pinch of chili powder
Optional pinch of celery seed
Pinch of pepper and salt
Preparation:
- Cut the tomatoes into pieces and cook them in a small amount of water with the cloves and optionally the celery seed and chili powder, for about an hour on a low heat until they are soft. Stir occasionally and add a little water if necessary to prevent them from drying out.
- Pass the tomatoes through a fine sieve and gently push the tomatoes through the sieve with a ladle as much as possible, then pour this thin mixture back into the pan.
- Add the sugar, vinegar, and the same cloves and simmer the sauce until it reaches the right ketchup thickness, a bit sticky, and taste again.
- Season the ketchup with pepper and salt only when it is cold, if necessary.
Enjoy your meal!
By: Marleen
Categories: Kitchen secrets
- General
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