Soya Mayonnaise

Recipe by Claudia and Mauricio Passer, presented at the Club on 7 February 2007.

• 500ml plain soya milk
• 500ml vegetable oil (do not use olive oil)
• 20ml lemon juice

Blend the soya milk and vegetable oil on high for 20–30 seconds. Pour the mixture into a container, then add the lemon juice and stir in very slowly to curdle the mixture. Transfer to a covered container, and chill.

• Can be kept for 5 days in the fridge
• Quantities can be adjusted as preferred
• Used in: Carrot and Brazil Nut Loaf and Spinach and Potato Bake

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.