Gochujang Mayo
Silky smooth gochujang mayo with a delicious sweet-spicy kick. This completely vegan gochujang mayo takes seconds to make and keeps for weeks in the fridge!
Servings: 8 servings
Calories: 241kcal
Equipment
- 1 Measuring Jug
Ingredients
- 110 ml soy milk unsweetened and unflavoured
- 230 ml sunflower oil or any neutral oil. Olive oil won't work!
- 3 teaspoon white wine vinegar or any white vinegar
- ½ teaspoon Dijon mustard
- 1-3 tablespoon gochujang paste depending on how spicy you like it
- 1 teaspoon fine sea salt
Instructions
- Place all the ingredients in a large cup or measuring jug. Blend with an immersion blender until thick and creamy.110 ml soy milk, 230 ml sunflower oil, 3 tsp white wine vinegar, ½ tsp Dijon mustard, 1-3 tbsp gochujang paste, 1 tsp fine sea salt
- Transfer to a clean jar or squeezy bottle and store in the fridge for up to one week, or use straight away.
Nutrition
Calories: 241kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 22g | Sodium: 300mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 0.1mg