Follow these steps for perfect results
Unsweetened additive-free soy milk
Oil
of your choice
Salt
Vinegar
Beet sugar or honey
optional
Shio-koji
optional
Combine soy milk, salt, and honey (or shio-koji) in a blender or bowl.
Gradually add oil while blending or whisking continuously for 2-3 minutes.
Incorporate vinegar and briefly blend or whisk until the mixture emulsifies and thickens.
Serve immediately or store in the refrigerator.
Expert advice for the best results
Use a neutral-flavored oil for the best results.
Adjust the amount of sweetener and vinegar to your preference.
Make sure all ingredients are at room temperature for optimal emulsification.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl or ramekin. Drizzle over dish or spread on surface.
Serve with vegetable sticks.
Use as a sandwich spread.
Add to salads.
To cut through the richness of the mayo
A refreshing contrast to the creamy texture
Discover the story behind this recipe
A modern adaptation of a classic condiment to fit dietary preferences.
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