Vegan mayonnaise
- Linzi Pucino
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Makes approx. 300ml
Easy
Prep: 5 mins
A star rating of 2.4 out of 5.3 ratingsRate
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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
Dairy-free
Egg-free
Gluten-free
Low carb
Low sugar
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100ml soy milk alternative
at room temperature
-
1 tbsp cider vinegar
-
1 tsp Dijon mustard
(optional)
-
200ml rapeseed oil
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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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Overall rating
A star rating of 2.4 out of 5.3 ratings
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