Vegan mayonnaise
- Preparation and cooking time
- Prep:
- Easy
- Makes approx. 300ml
Ingredients
- 100ml soy milk alternative, at room temperature
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard (optional)
- 200ml rapeseed oil
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.
