Vegan Mayo - 3 ways

RECIPE BY KYLIE FROM @BLUE_BORDER

“It’s surprisingly easy to conjure up thick creamy mayonnaise by simply adding soy milk and vegetable oil to a blender. The recipes below include a classic mayonnaise and two variations but the possibilities are endless. For an aioli add roasted garlic or mix with sriracha for a sriracha mayo. My pro tip is that you must use soy milk and you must use vegetable oil (sunflower, rapeseed or canola). Believe me, I’ve tried with other oils and plant-based milk varieties and I can save you the hassle, it doesn’t work!” - Kylie

INGREDIENTS

• BASIC MAYO
• 1 cup vegetable oil
• 1/2 cup soy milk, plus extra if needed
• 1 tsp fine sea salt
• 1 tbsp apple cider vinegar
• GOCHUJANG MAYO
• 130 g basic mayo
• 1/4 - 1/2 tsp gochujang chili flakes (add more or less to taste)
• 1 tbsp lemon juice
• 3/4 tsp maple syrup (or any kind of liquid sweetener)
• 1/4 tsp tomato paste
• salt, to taste
• RUSSIAN DRESSING
• 130 g basic mayo
• 1/2 tsp sweet paprika
• 1 tsp tomato paste
• 2 tsp henderson’s relish or veg-an worcestershire sauce
• 1/4 tsp onion powder
• 1/4 tsp chili flakes
• 1 1/4 tsp maple syrup or any kind of liquid sweetener
• 1/2 tsp dijon mustard
• salt, to taste

METHOD

1. BASIC MAYO
1. Place the oil and soy milk in the blender and blend until thick and creamy. Add more or less oil de-pending on how thick or runny you want your mayo to be.
2. Add the salt and vinegar and blend once more to combine.
3. Place in an airtight container and store in the fridge until ready to use.
2. GOCHUJANG MAYO
1. In a bowl, add all the ingredients together and mix well. Place in an air-tight container and store in teh fridge until ready to use.
3. RUSSIAN DRESSING
1. In a bowl, add all the ingredients together and mix well. Place in an air-tight container and store in teh fridge until ready to use.

Kylie is a vegan chef, recipe writer and food stylist. She created blue border, as a platform to share a variety of gluten-free veg-an recipes and resources. Kylie currently lives in the UK but has lived and worked as a vegan chef in Auckland, Melbourne and Sydney. To know more about Kylie, please check her out through the links below:

Instagram: @blue_border

Website: https://www.blue-border.com/