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Nutrition: Per tbsp

  • kcal87
  • fat10g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0.1g
  • salt0g
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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.

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