Vegan Mayo!
I love everything about mayo. Have this delight in your fridge at all times to make any salad, pasta or sandwich better than it would be without it.
MAKES APPROX. 500 G (1 LB 2 OZ/2 CUPS)
Ingredients 7
80 ml unsweetened soy milk
2 tsp apple-cider vinegar
2 tsp American mustard
1⁄2 tsp salt
1 tsp caster sugar (superfine sugar)
250 ml vegetable oil
Splash hot water, optional
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Method 5
Place the , , , and in the jug of a blender and blend until combined.
Slowly drizzle in the with the motor running on medium speed.
Check the consistency.
If you prefer a thinner mayo (for a salad dressing, for example), thin it out with a little with the blender running.
Scoop into a clean jar and store in the fridge for up to a week.
Shannon Martinez's tips
If you prefer a thinner mayo (for a salad dressing, for example), thin it out with a little hot water with the blender running.
Scoop into a clean jar and store in the fridge for up to a week.
