Looking for a new way to add to your vegan palette? This vegan mayonnaise is sure to do the trick, and with so many uses this creamy condiment is a must have for every kitchen.


  • 160 g whole blanched almonds
  • 125 ml water
  • 1 tbsp apple vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 125 ml olive oil



1. Soak 160 g whole blanched almonds for 4 hours; drain. Rinse under cold water; drain. Blend almonds with 125 ml water until smooth.

2. Add 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard; blend until smooth and combined.

3. Season to taste. With the motor running, add 125 ml olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month.

Tip: You can add some crushed garlic to the mayonnaise to make an aïoli.


Make an everyday vegan mayo, stir in 2 teaspoons wasabi paste or 1–2 teaspoons matcha powder. Serve with vegan sushi and other Asian-inspired recipes.


Make everyday vegan mayo shown above; stir in 1 teaspoon smoked paprika, 2 teaspoons tomato paste, 1 clove crushed garlic and 1⁄4 teaspoon chilli flakes. Serve with vegan burgers and anything that you’d like to add a little kick of smoky chilli flavour to.


Make everyday vegan mayo above, stir in 1⁄2 teaspoon ground turmeric, 2 tablespoons finely grated carrot, 2 tablespoons white (shiro) miso and 1 tablespoon sesame oil. Works well with most things!

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