Why not try vegetarian wasabi mayonnaise? As I like mayonnaise and I’m a big fan of the pungent green Japanese condiment, I wasn’t disappointed by the result of my experiment: a perfectly smooth mayo, with a hint of wasabi’s peculiar kind of spiciness. For this veggie wasabi mayo I used corn oil (organic). I sometimes use extra virgin olive oil to make ordinary vegetarian mayo (just follow the recipe posted here, but don’t add wasabi), and when I do I’m aware that my mayo will have a certain aroma, depending on the characteristics of the olive oil itself, where it comes from, its flavour (it can be fruity, grassy, tangy, sweet etc.). Of course, oil is the most important ingredient when making mayonnaise, so make sure it’s a high quality oil, that is to say, cold pressed and preferably organic. Here you can replace corn oil with almost any other kind of oil, as long as it’s good.

Ingredients:

100 ml plain, unsweetened soy milk

150-200 ml corn oil (or sunflower oil or olive oil)

3 tablespoons lemon juice

whole sea salt (to taste)

wasabi, paste or powder (to taste)

Pour soy milk into blender. Add lemon juice, sea salt and wasabi and blend on medium speed. Continue to blend while slowly adding the oil until the mixture has thickened. Transfer your veggie wasabi mayo to the fridge and chill before serving.

Serving suggestions: this spicy mayo is good served in sandwiches, with salads or cooked vegetables …and is delicious added as a topping to a vegetable temaki…