This is how I make mayonnaise with no eggs, I actually prefer it to normal mayonnaise as the garlic and mustard give it a little kick.
Ingredients (serves 5-10 depending on portion size) 5 minutes
- 2 garlic cloves, peeled
- 150ml soy milk/almond milk
- 1 tsp of English mustard
- 300ml cooking oil (vegetable or sunflower is fine)
- Put all the ingredients into a food processor and blend until the mixture thickens, if you want a thicker mixture add all the ingredients except the oil and whilst the rest is blending slowly pour the oil in a steady stream.
- Store in the fridge for a maximum of 10 days
This recipe comes in handy for a number of vegan dishes that may require mayonnaise, mainly coleslaw. Whilst in the fridge it may set a little which is fine, simply whisk it up with a spoon or fork before use.
For a simple coleslaw recipe and a list of variations you can try, click here.