Vegan almond mayonnaise
- Put the almond butter and 60 ml room-temperature water in the blender jug and, with the measuring beaker in place, process for 20 seconds/speed setting 6.
- With the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and trickle the oil onto the lid of the blender jug, slowly at first, so that it can drip down the measuring beaker attachment. Slowly increase the amount of oil until the entire quantity has emulsified and the mayonnaise has a smooth, creamy consistency.
- Put ½ teaspoon of salt, the mustard and the lemon juice into the blender jug and, with the measuring beaker in place, process for 15 seconds/speed setting 4.
- Season with salt again to taste and, with the measuring beaker in place, process for 5 minutes/speed setting 4.
This vegan almond mayonnaise will keep for 1 week in a sealed airtight container in the fridge.
The oil will emulsify best if all of the ingredients are at room temperature.
You can also flavour this mayonnaise however you like – with garlic, spices, fresh herbs and so on.
Bon appétit with Monsieur Cuisine