- 160 g whole blanched almonds
- 125 ml water
- 1 tbsp apple vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 125 ml olive oil
1. Soak 160 g whole blanched almonds for 4 hours; drain. Rinse under cold water; drain. Blend almonds with 125 ml water until smooth.
2. Add 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard; blend until smooth and combined.
3. Season to taste. With the motor running, add 125 ml olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month.
Tip: You can add some crushed garlic to the mayonnaise to make an aïoli.
Make an everyday vegan mayo, stir in 2 teaspoons wasabi paste or 1–2 teaspoons matcha powder. Serve with vegan sushi and other Asian-inspired recipes.
Make everyday vegan mayo shown above; stir in 1 teaspoon smoked paprika, 2 teaspoons tomato paste, 1 clove crushed garlic and 1⁄4 teaspoon chilli flakes. Serve with vegan burgers and anything that you’d like to add a little kick of smoky chilli flavour to.
Make everyday vegan mayo above, stir in 1⁄2 teaspoon ground turmeric, 2 tablespoons finely grated carrot, 2 tablespoons white (shiro) miso and 1 tablespoon sesame oil. Works well with most things!