Eggless Mayonnaise & Potato Salad

 Source: Kim Whitehouse

A dairy free, aoli style mayonnaise that is creamy and rich in flavour.If you don't like the garlic, you can just leave it out & bump up the flavour with some granular mustard, chutney or sweet chilli sauce. It keeps in the fridge for around 2-3 weeks and is fantastic on potatoes or in potato salad,coleslaw or on your favourite plant based burgers! 

Ingredients:

Eggless Mayonnaise  Potato Salad
 ½ cup soy milk 4 potatoes
¼ tsp salt 1 small red onion
2 cloves fresh garlic some parsley
1 Tablespoon lemon juice  
1 cup rice bran oil  
¼ cup water  

 

Method:

Eggless mayonnaise

  1. Place all ingredients except oil & water in a jug & whizz with a stick blender.
  2. When frothy & smooth, slowly add the oil. As the mixture thickens, alternate by adding water until desired consistency
  3. When desired consistency is reached, it is ready to serve.

 

Potato salad

  1. cut up potatoes in to small pieces and boil
  2. leave to cool
  3. add eggless mayonnaise and stir in
  4. cut up onion and add to salad
  5. add parsley 

 *For variation, add a little sweet chilli sauce or grain mustartd to bump up the flavor! J

 The mayonnaise must be kept in the refrigerator and can be kept for up to a month.