by Kate Ford, www.TheVegSpace.co.ukMakes 1 standard jar mayonnaisePrep time: 5 minutesIngredients:2.5tbsp soya milk1/2tsp salt2tsp cider or white wine vinegar (check your chosen brand is vegan)1-2tsp wasabi paste (depending on how hot you like it!)35g cooked peas250ml oil – olive, sunflower, rapeseed or a combination of theseInstructions: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.
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