Can I also say, just because I’m a bit nerdy. The reason the vegan mayo works is because the presence of acid, the vinegar, changes the polarity of the protein in the soya and instead of the particles pushing away they clump together. Then they amalgamate via the blender with the oil. You can see it happening when the milk splits in coffee. There. Done.
We also found that if you buy soya milk with the highest soya content the result is better.
Great tip, thanks!
Can I also say, just because I’m a bit nerdy. The reason the vegan mayo works is because the presence of acid, the vinegar, changes the polarity of the protein in the soya and instead of the particles pushing away they clump together. Then they amalgamate via the blender with the oil. You can see it happening when the milk splits in coffee. There. Done.