Any Home Bakers Here?

[ShrekDawg]

Not exactly a baking question, but here goes...

I have never made chicken salad before. I cooked chicken that had been in my freezer for 3 years, in the slow cooker, and it tastes fine. I want to make chicken salad, but the recipes I'm finding online

• Require mayo
• Require dairy
• Have unusual ingredients like lime

I can't eat mayo or dairy, and never use olive oil so mine went rancid.

Any suggestions?

I’m not sure that’s possible… I know they make avocado oil mayo. Can you eat that?

 

[cavemanrich]

Believe me, I did want to bury it to show respect. I really did. However, orders are orders, and the law is the law. I had to follow instructions.

Jared,,, You and I are on the same MORAL PATH.

 

[fuzzi]

I’m not sure that’s possible… I know they make avocado oil mayo. Can you eat that?

Not without buying it, don't have any. I mainly use butter in cooking and baking.

 

[ShrekDawg]

Not without buying it, don't have any. I mainly use butter in cooking and baking.

Ahhh okay. That makes sense. Me too actually. But I also LOVE mayo LOL hmmm… Miracle Whip??????

 

[fuzzi]

Ahhh okay. That makes sense. Me too actually. But I also LOVE mayo LOL hmmm… Miracle Whip??????

Nope, has corn syrup in it. I can't eat corn.

I experimented using softened butter, but it's bland.

 

[ShrekDawg]

Nope, has corn syrup in it. I can't eat corn.

I experimented using softened butter, but it's bland.

Aw I’m sorry.

 

[MotherofOrpies]

you can make vegan mayonnaise

Ingredients​

• 1/2 cup soy milk
• 2 teaspoons apple cider vinegar, or lime juice or white vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 teaspoon dijion mustard
• 1 cup oil, I recommend any neutral oil (don't use coconut oil)

Instructions​

• Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 10 seconds.
• Add the soy milk, apple cider vinegar, garlic powder, sea salt and mustard in an immersion blender beaker/jar and stir together.
• Pour the oil over the soy milk mixture. Let it sit for about a minute.
• Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
• Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more.