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.
- 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
- 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.