Vegan mayonnaise
Makes approx. 300ml
Easy
Prep:
Rustle up this plant-based mayo to use for salad dressings, dips, or spread in your favourite sandwich. It's very simple and quick to make
Skip to ingredients
Showing items 1 to 3 of 6
- 100ml soy milk alternativeat room temperature
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard(optional)
- 200ml rapeseed oil
Nutrition: Per tbsp
- kcal87
- fat10g
- saturates1g
- carbs0g
- sugars0g
- fibre0g
- protein0.1g
- salt0g
Method
step 1
Pour the soy milk into a jug along with the vinegar and mustard, if using. Use a hand blender to whizz for 30 secs until frothy and voluminous.
step 2
Begin to slowly pour in the oil in a steady stream, whizzing the mixture all the time and moving the hand blender up and down so everything is properly combined. Pour into a jar. Will keep in the fridge for up to 2 weeks. Stir before each use.
