Did you ever think it was possible to make salad cream using soy milk and still get a consistency that’s thick like mayonnaise? Me neither, but it is very possible.
And very easy.
Yes, there is a lot of oil in it, but this recipe makes about 2 cups, which is far too much for the one salad. Keep the leftovers in a sealed container for up to 1 week in the fridge and use in all sorts of things like sandwiches, for dipping chips, on roasted vegetables or even on top of tacos in place of sour cream.
It’s really that versatile! Did I mention it works fabulously as a caesar salad dressing too – I told you it was versatile!
All you do is pop some soy milk and neutral flavoured oil, like rice bran oil, into a blender or mini food chopper (pictured above) and blitz.
At this point the mixture will be frothy and still really runny – don’t freak out!
Add some powdered mustard, onion, garlic and a little fresh lime juice and blitz again…
Voila! Thick salad cream! It’s really quite amazing.
I think it’s the powdered spices that bind and thicken it, but I’m no scientist. It just works, trust me.
The taste is nutty and the soy milk flavour is quite obvious. However, you could change up the flavour by adding chilli sauce or pureed veggies like roasted capsicum or tomato paste. Fresh herbs would also work beautifully.
Pop it into a squeezy bottle and get fancy, like I did, or simply store in a tupperware container. It will keep really well for up to a week in the fridge.
I’ve used it here in a potato salad that has been freshened up with baby spinach and home grown dill – it was simply fabulous as a light lunch!
In a few weeks time, when I get some new season asparagus, I’ll grill some spears and top this salad with them to make it even more fresh and seasonal. For my northern hemisphere friends experiencing Autumn (oops, Fall) – this salad would be lovely next to a large juicy baked mushroom.
Would you give vegan salad cream a try? And, do you like lots of creamy dressing on your potato salad?
Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more vegetarian recipes!
Spinach and potato salad with homemade vegan soy salad cream
- 1kg potatoes, scrubbed
- 4 handfuls baby spinach leaves
- 5 sprigs fresh dill, leaves picked
For the salad cream
- 125ml (1/2 cup) Vitasoy Soy Milky
- 250ml (1 cup) rice bran oil (or other neutral flavoured vegetable oil)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1/2 lime, juiced
- salt and pepper
1. Place the scrubbed potatoes into a large pot and cover with cold water. Bring to the boil over high heat, and boil rapidly for 15 minutes or until knife tender, but still firm to the bite (not collapsing). This may take up to 30 minutes depending on the size of your potatoes.
2. Meanwhile, make the salad cream. Pour the soy milk and rice bran oil into a blender or mini food processor. Blitz for 1 minute. The mixture will appear frothy and will coat a spoon, but will still be quite runny. Add the onion, garlic and mustard powders, the lime juice and season with salt and pepper. Blitz for 30 seconds more. The mixture will now be a thick cream, the consistency of mayonnaise. If it is too thick for your liking, then splash in a little extra soy milk.
3. Drain the potatoes, thickly slice into rounds and arrange on a platter with the baby spinach leaves. Dollop over the salad cream with a spoon, or pour into a squeezy bottle and squirt over as shown in the picture. You don’t need to use all the dressing for this recipe. Store leftovers in the fridge in a sealed container for up to 1 week.
4. Scatter with dill leaves and serve. This salad is great served as a side dish with grilled fish or as a main course topped with a fried egg and croutons.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.