#vegan mayo
Feeling inspired today… How to make a vegan mayonnaise? Simple as it turns out on several veggie blogs. And I don’t need eggs? What kind of magic is this? Well like an alchemist mix sunflower oil, salt, pepper, mustard, lemon juice, apple or regular vinegar and unsugared soy milk. Heavenly and chicken friendly! :-) (source: www.alyssaa.nl&www.devegetarier.nl)
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I am posting this (very fancy looking photo purely for the avocado garlic dip you can see on the side). I am not going to patronise you and suggest that you don’t know how to roast potatoes and peppers or put rocket on a plate. Plus this dip is so versatile I want you to decide what you want to make with this creamy and delicious recipe.
Garlic Avocado ‘Mayo’
Ingredients:
½ avocado
2 tbsp olive oil
handful of fresh basil
1 clove garlic
¼ cup of water
¼ cup cashew milk (if you make the vegan cheese i posted, the excess milk left over is great for this as it’s creamier)
1. Blend the ingredients.
2. Try not to eat the whole lot before it’s made it to a plate
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