This vegan mayo made with soya milk, Dijon mustard, apple cider vinegar and sea salt tastes great as a dip with raw veggies or spread on bread.
1 person made this
240ml soya milk
1 tablespoon apple cider vinegar
1/2 tablespoon Dijon mustard
1 teaspoon sea salt, or to taste
350ml sunflower oil, or more as needed
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Method Prep:10min › Ready in:10min
Combine soya milk, apple cider vinegar, Dijon mustard and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.