by Kate Ford, www.TheVegSpace.co.uk

Makes 1 standard jar mayonnaise

Prep time: 5 minutes

Ingredients:

2.5tbsp soya milk

1/2tsp salt

2tsp cider or white wine vinegar (check your chosen brand is vegan)

1-2tsp wasabi paste (depending on how hot you like it!)

35g cooked peas

250ml oil – olive, sunflower, rapeseed or a combination of these

Instructions:

1. In a blender or food processor, blitz together the soya milk, salt, vinegar, wasabi and cooked peas to a smooth paste.

2. Slowly add the oil in a very small and steady stream, whilst the motor is still running.  The mixture will thicken and emulsify until a thick and glossy mayonnaise is formed.  Store refrigerated in an airtight container for up to a week.

See the full blog post here.

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