Vegan mayonnaise is made without any eggs or milk. It’s a great option for anyone looking for a sauce to add a touch of flavour to their dishes without consuming any animal products. Vegan mayonnaise has the same texture and is just as tasty as regular mayo. Since it contains no eggs, it will keep in the fridge for up to six days.
You make it in almost exactly the same way as regular mayo. In this recipe we use walnut drink, but you can use hazelnut or almond drink instead. You’ll also need twice as much extra-virgin olive oil as vegetable drink, a pinch of salt and a spoonful of apple vinegar. Put the ingredients into a jug and blend using a hand blender pushed right the way down to the bottom of the jug. Wait for the mixture to thicken and then slowly bring the blender upwards to mix in all the ingredients, until you obtain the desired texture. If you find extra-virgin olive oil imparts too strong a flavour to your vegan mayonnaise, you can use milder sunflower oil instead.