Wasabi ‘Mayonnaise’ (Vegan)

This dip is the perfect accompaniment for my tempura recipe. It can also be easily adapted to make a plain mayonnaise, herb mayonnaise, Aioli etc by simply removing the wasabi and adding appropriate flavourings of your choosing.

85 ml Soymilk
300ml Vegetable Oil
One Teaspoon Mustard
Juice One Lemon
1 Tablespoons Rice Wine Vinegar
4 Teaspoons Wasbai Paste
1 Clove Garlic

In a food processor blend the garlic, mustard, lemon juice, wasabi and vinegar for one minute.

Now add the soymilk into the food processor and blend for another minute.

Next slowly drizzle the oil into the soymilk mixture whilst blending.

As you pour in the oil into the mixture whilst blending it should gradually emulsify and thicken. Continue drizzling in the oil until the desired mayonnaise texture is reached. Add seasoning to taste (bending it in to combine).

Garnish with sliced chilli and finely sliced spring onion.