This vegan mayonnaise is a delicious dairy and egg-free alternative to the classic.
Ingredients
Method
1.Soak blanched almonds for 4 hours; drain. Rinse under cold water; drain. Blend almonds with water until smooth.
2.Add apple cider vinegar, lemon juice and dijon mustard; blend until smooth and combined. Season to taste.
3.With motor operating, add olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month.
Finding a good-quality vegan mayonnaise is difficult and most are soy based. This recipe is not only dairy-free and egg-free, but soy-free as well.
Note
Women’s Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
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