Have you ever made vegan mayo? It's as simple as throwing together 3-4 ingredients, and making it with your own twist.
180ml grape seed oil 120ml soy milk 4 tbsp. wasabi Pinch of salt
Method: Put grape seed oil, soy milk, wasabi and a pinch of salt into a blender and blend well until the mixture comes together and sticks to the side of your mixer. Serve fresh, or store in air tight jar and refrigerate for up to 2 weeks.
Note: This recipe is very versatile, you can add as little or as much wasabi as you like. For plain mayonnaise leave out the wasabi or if you prefer you can replace this with a Thai style sweet chilli sauce. Happy Cooking!