10 minutes
preparation
0 minutes
baking
0 minutes
resting time
You will need
A tall container, food processor
Ingredients for the vegan mayonnaise
For 7 servings, 1 serving = 50 g (0 g of sugar)
100 ml unsweetened soy milk
1 tsp lemon juice
1 tsp mustard
½ tsp salt
200 ml sunflower oil
The recipe turns out best when all ingredients are at room temperature. Soy milk works best, as the mayonnaise does not set as firmly with other dairy-free milk alternatives.
Preparation
Step 1:
Add 100 ml of unsweetened soy milk, 1 tsp of lemon juice, 1 tsp of mustard, and ½ tsp of salt to a tall container and blend with a food processor.
Step 2:
Slowly add 200 ml of sunflower oil and blend until the mixture becomes thick and creamy.
Step 3:
Transfer to a container and serve.
Stored in a sealed jar in the refrigerator, the mayonnaise keeps for up to 5 days.