Vegan Mayonnaise


  • 200ml Kara UHT Coconut Cream (chilled overnight)
  • 1 – 1 ½ tablespoon lemon juice
  • 1 small garlic clove, crushed (can replace with 1/4 teaspoon dry mustard powder to make plain Mayo)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper powder
  • 140ml sunflower oil


  1. Add the chilled Kara UHT Coconut Cream, lemon juice, garlic, salt and pepper to the dry mason jar or beaker.
  2. Use the immersion blender and blend for 30 seconds, moving the immersion stick up and down as you blend.
  3. Add the sunflower oil and continue to blend for 40 seconds up to a minute until the mixture begins to emulsify and thicken as the oil is well incorporated.
  4. Cover the mason jar and refrigerate for about 30 minutes or overnight, for the flavours to mellow and the mayonnaise to set further.

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