It becomes so light and at the same time tasty that even your non-vegan or non-vegetarian friends will not realize it!

A vegan mayonnaise that is easy to prepare, with a few basic ingredients, an immersion blender and a nice bowl to store it in, can become a special ingredient in fresh cabbage or celery root salads, as well as being used as a base for preparing sandwiches or accompanying sauces of various vegetables; it is excellent for example enriched with a little tomato concentrate to accompany raw carrots, as if it were a cocktail sauce; or with chives, with paprika and chilli to make baked potatoes even more delicious.

In summer it will become a must for your aperitifs!

Veg mayonnaise recipe

Ingredients for 6/8 people :

> 100 ml rice milk,

> a few drops of organic lemon,

> a teaspoon and a half of mustard,

> 2 pinches of whole sea salt,

> about 150 grams of sunflower oil.

Preparation: pour the vegetable milk into a bowl with high edges, add the oil and add a low-medium speed. You will see that it begins to thicken, taking on body and structure; then add the mustard, the lemon drops and finally the salt.

Taste to see if the tastes are fairly balanced, otherwise make the necessary additions. In less than five minutes your vegan mayonnaise is ready! Store it at least an hour in the fridge before eating it as it is or using it for special recipes and tradition.

It is a simple vegan recipe, gluten-free, much less fat than traditional mayonnaise. Inexpensive, rice milk (more delicate on the palate) can also be substituted with soy milk, just like giraosole oil with corn oil, it can be kept in the fridge, hermetically sealed, for a few days. Once done, you will no longer look for it in the supermarket shelves!

To give color to mayonnaise you can use turmeric: discover other uses of turmeric in the kitchen

To know more:

> Vegan diet: what it is and how to do it