At our recent egg-free cookery demo, we showed two of many ways to make mayonnaise without eggs (or dairy). Here is Andy’s selection.

Ingredients

• ½ cup unsweetened soy milk
• 1 cup rapeseed oil
• 1 tsp apple cider vinegar
• 1 tbsp lemon juice
• ½ tsp sugar (or another sweetener of your choice)
• ¼ tsp Dijon mustard
• ¾ tsp salt

Method

• Combine all ingredients in a high-speed blender, adding the oil last, blend on high speed for 30 seconds.
• Store in an airtight container in the fridge for up to 1 month.

Adapted by Andy from Fab Lunch (YouTube video available)