Vegan mayonnaise!! Egg and dairy free!
- Preparation and cooking time
- Prep:
- Leave to chill for half hour before use.
- Easy
- Makes 350ml approx
Ingredients
- 1/2 cup soya milk unsweetened
- 1/2 tsp salt
- 1/4 tsp black sea salt (or to taste for egginess)
- 1/2 tsp maple syrup
- 1/2 tsp dijon or wholegrain mustard
- 3/4 cup of plain oil, rapeseed or plain vegetable oil
Method
- STEP 1Place all of the ingredients into a blender apart from the oil on a high setting until they are all mixed well and broken down.
- STEP 2Scrape down the sides of the blender to get any loose bits back in the mix.
- STEP 3Switch back on blender on a high setting and VERY slowly add the oil, almost drip by drip or a stream no wider than a pencil lead!! Be patient !!! Check consistency. If you like it runnier, leave it, thicker, add more oil.Stop occasionally to test for seasoning.
- STEP 4Transfer to a clean sterilized jar or bowl and keep in the fridge for 2-3 days.
