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.