Vegan Garlic Mayonnaise

I had previously posted about vegan garlic mayo after falling in love with it at Cornucopia Wholefoods Restaurant in Dublin as they make the most amazing potato salad with it. I had tried to recreate their salad by using the mayonnaise recipe in their cookbook using soaked cashew nuts, soya milk and oil. However, an insider told me that the recipe they now use for their infamous vegan garlic mayonnaise is now made using a more traditional soya milk/oil blend.

So off I went in search of an milk and oil based recipe and came across The Vegan Society's simple and quick recipe. 

How to Make Great Vegan Mayonnaise 
150ml (5folz) cold soya milk

2 teaspoons lemon juice

1/2 teaspoon mild mustard

225ml (8floz) vegetable oil

Crushed garlic ( optional or as much as your desire)

1. Mix the soya milk, lemon and mustard in a blender.

2. Keep the blender running and slowly pour in the oil. Stop the blender as soon as the mayo forms. 

3. After add in the garlic and seasoning and blend again.

It's perfect on boiled baby potatoes and topped off with chives (these ones are home garden grown!)