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Soyoli is simply a thick blend (emulsion) of soya milk and vegetable oil. Soyoli can be used to fat-enrich soya milk prior to yoghurt production to achieve a richer, thicker yoghurt. Soyoli is also the base for eggless mayo.

[click photo to enlarge]

To make soyoli, take 1 part soya milk (soymilk) to 5 parts vegetable oil. Put the soya milk in a liquidiser and start adding the oil drop by drop, very slowly, until the mixture begins to thicken. Add the remaining oil a little faster until the oil is used up and the mixture is very thick (it will stay on a spoon turned upside down).

To make (eggless) mayo, simply add wine vinegar, salt and mustard powder to the soyoli, to your preferred taste.

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