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15 min
For 4 servings
  • 125 mlunsweetened soy milk
  • 2 tspmedium hot mustard
  • 1 tbsplemon juice
  • 1 tspwhite wine vinegar
  • 250 mlcanola oil
  • 1 pinchsalt

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mug 0.6 l
Put the soy milk, mustard, lemon juice and white wine vinegar into the bamix® 0.6 l beaker. Insert the bamix® with the whisk and slowly move up and down at speed 2. Slowly pour in the rapeseed oil and, using the bamix® and the whisk, process the mayonnaise until it has a creamy consistency. Season to taste with salt.
When sealed and stored in the fridge, the mayonnaise will keep for 1 to 2 weeks.
Tip: For a light egg flavour in the mayonnaise, use 0.5 tsp Kala Namak salt. Dissolve this in a little lukewarm water and stir into the mayonnaise.
Important! Both soy milk and rapeseed oil must be at room temperature.

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