Vegayonesa

Vegan mayonnaise, egg-free and dairy-free.

vegan

For everyone, especially those with egg allergies, lactose intolerance, or animal milk intolerance.

Personally, I like the lemon flavor to be noticeable, but you should season it to your liking. I recommend making it the first time using the quantities indicated in the recipe, and then once you know the flavor, adjust the seasonings to your liking.

Ingredients

200ml sunflower or corn oil. Pour into a glass and set aside. (You can substitute some with olive oil, but not all of it; it won't blend well.)

½ small fresh garlic clove or ¼ teaspoon garlic powder

1 teaspoon of lemon juice

100ml unsweetened soy milk

¼ teaspoon of salt

Pinch of white or black pepper

Put all of this in the blender or hand blender and mix well.

Now comes the most important moment. With the blender attached to the bottom and running, add the oil in a trickle from one side. When the oil is gone, hold the blender with one hand and move the blender up and down with the other. Mix until everything is well combined. Taste for salt and lemon juice.

If you like it even harder, add a splash more oil and mix again from top to bottom.

Ready!

Store in a clean glass jar in the refrigerator. Lasts for 6 days. The lemon may separate a little; mix again with a spoon and that's it.

Important note: You can keep this vegan salad out of the fridge for a few hours . For example, if you're taking a sandwich to the beach or river, or a Russian salad.

You can flavor it to your liking, with curry, more garlic, herbs, roasted peppers, cucumber... it's up to you.