Vegan mayonnaise

• soy milk alternative↗100ml ml

  at room temperature

• cider vinegar↗1 tbsp tbsp
• Dijon mustard↗1 tsp tsp

  (optional)

• rapeseed oil↗200ml ml

Step-by-step instructions

1. 1

   Pour the soy milk into a jug along with the vinegar and mustard, if using. Use a hand blender to whizz for 30 secs until frothy and voluminous.

2. 2

   Begin to slowly pour in the oil in a steady stream, whizzing the mixture all the time and moving the hand blender up and down so everything is properly combined. Pour into a jar. Will keep in the fridge for up to 2 weeks. Stir before each use.