Homemade Vegan Mayo

I know I have mentioned before that Vegenaise is really expensive here ($6.33 for the small jar!). Needless to say, we mete the stuff out like the white gold that it is. While that is OK for a burger every now and then, or a veggie sandwich, when it comes to things like potato salad you can see your life savings being eaten away at the summer picnic. This is a cheaper version that comes together quite nicely. If you want it a bit firmer, you can add in extra firm silken tofu. Or, if you want it lower fat you can sub in some tofu for the oil. This is more zingy like Miracle Whip, so cut down on the vinegar and sugar if you want it more like mayo. The recipe is based on one I have had crammed in my cooking binder for a while so I am not sure where it is originally from.

INGREDIENTS

- 1/2 cup plain soy milk

- 1 1/4 cup safflower oil

- 2 tsp white wine vinegar

- 1 tbsp superfine sugar

- pinch of paprika

- 1/2 tsp mustard powder

- 1 1/2 tsp salt

METHOD

1. Put soy milk in a food processor and start processing. Slowly drizzle oil in while blade is running. When all oil is incorporated, stop blade and scrape down sides. Add remaining ingredients and process briefly to mix through.