Ingredients
- 1/2 cup Soy milk, regular unsweetened
- Sea Salt, a pinch to taste
- 2 tsp Apple Cider Vinegar
- 1 cup Sunflower oil
Optional
- 1-2 TSP Dijon mustard
- 1/2 TSP white sugar
- A pinch or so of black salt (the pink sulphur smelling kind)
Instructions
- You will need an immersion or 'stick' blender.
- Combine all ingredients except oil in a tall cup. Allow 15 minutes for the soy milk to coagulate.
- Add the oil.
- Put the immersion blender in and down to the bottom of the cup and pulse until the mayonnaise begins to emulsify.
- Once most of the mayonnaise has emulsified, you can move the blender head up and down to incorporate any oil still sitting on the top if required.
- Taste test the mayonnaise and add more salt if needed, If too thick add more milk, too thin add more oil and pulse again if required.
Notes
Yield : 2 cups of mayonnaise
If the milk and oil are at the same temperature the mayonnaise forms faster and easier.
I usually make a half batch and add 1/8 tsp of garlic powder to make an Aoli. Keeps longer with garlic powder than with garlic or garlic oil.
This is no more healthy than regular mayonnaise, but you get to control the flavour, texture, and which oil you use.
As directed this recipe makes a velvety smooth and creamy mayonnaise base for aoli, tartar et cetera, and its Vegan!
Great for making dips, really neutral, versatile flavour and awesome mayonnaise replacement. So, if you like and respect animals and or hate separating eggs, Enjoy!