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!
1tsp Dijon mustard
2tsp Cyder vinegar
100ml Soya milk
100ml Rapeseed oil
1/4tsp Sea salt
1/4tsp Black pepper
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.