This vegan mayonnaise is delicious in a sandwich, on a baked potato or mixed into a potato salad! It is very quick and easy to make and completely egg free! My tasters could not tell the difference between this and ordinary mayonnaise!
Ingredients
1/2 Lemon
1tsp Dijon mustard
2tsp Cyder vinegar
100ml Soya milk
100ml Rapeseed oil
1/4tsp Sea salt
1/4tsp Black pepper
Instructions
Squeeze the juice of half of a lemon into a blender. Add the mustard, cyder vinegar, soya milk, rapeseed oil and salt and black pepper into the blender.
Now blend on a medium speed until the mayonnaise has thickened.
Pour into a jar and store in the fridge. Eat within 3-4 days.
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