VEGAN MAYONNAISE

Vegan on the Go
Written By Lukas Breucha
SERVES 1 SALAD

  • 1 cup (250ml) soy milk, or other plant- based milk
  • 3/4 cup (200ml) extra virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 tsp. sea salt
  • 1 tbsp. medium-strength mustard
  • 1/2 cup (100 g) russet potatoes, cooked and mashed
  • pinch of freshly ground white pepper
  • pinch of sugar
  • pinch of curry powder (optional)
  • 1 tsp. lemon juice (optional)
    • NUTRITIONAL VALUES

    Calories: 1543kcal
    Fat: 158.9g (22.3g S.Fat)
    Carbs: 32.2g
    Protein: 12.1g
    Sugar: 12.1g
    Sodium: 2005mg

    METHOD

    In a food processor, combine the soy milk and 1/2 cup (100ml) oil until smooth. Process everything again after adding the vinegar, salt, and mustard. While the processor is running, slowly drizzle in the remaining oil. Then add the potatoes and continue to whisk until the mixture is creamy. Season with pepper, sugar, curry powder (if using), and lemon juice to taste (if using). Keep refrigerated until ready to use.
    Lukas Breucha https://www.operationsinsider.com
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