Vegan mayonnaise

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

condimentcondimentssauces

0

Prep Time: 5 minutes

Total Time: 5 minutes

Nutritional Information

Calories:87 kcal

Fat:10 g

Protein:0.1 g

Saturated Fat:1 g

Ingredients

100ml soy milk alternative at room temperature

1 tbsp cider vinegar

1 tsp Dijon mustard (optional)

200ml rapeseed oil

Instructions

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.

Community Notes

No notes yet. Be the first to share your experience.