Vegan Mayo – No Oil

I think I’ve finally cracked the vegan mayonnaise problem, it tasted like a pretty convincing mayo even though I haven’t eaten the dairy stuff for years.

As is often the way, unfortunately I didn’t measure anything so this is sort of a bit like guesswork!

– 1/2 cup almond milk
– 1 tsp Dijon mustard
– 1 tsp or more lemon juice
– 2 tsp cornflour
– 1 turn ground black pepper

Whisk everything apart from the cornflour together, then add cornflour and whisk again.

Cook in a microwave until it bubbles and thickens. A useful tip for anyone wondering I make all my sauces in the microwave as they never burn this way!

Now for the bit which is probably not recommended for your freezer: put the bowl with the warm sauce into the freezer for 10 minutes. It brings it down to room temperature pretty quickly. Mine was being used for coleslaw so I added it to the vegetables, mixed it all in and put it in the fridge to chill.


10 thoughts on “Vegan Mayo – No Oil

    1. The Vegan Green

      I was really pleased with it, but I didn’t measure it unfortunately so maybe taste it as you go along to find what suits you – hope it works for you! Let me know how you get on :)

    1. The Veggie Green

      Hi, completely agree with you about photo. Reason was I was on holiday at the time and on rubbish mobile internet so wasn’t able to upload photos! If I make it again will try to remember to take pics!

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