“Fish” & Chips with tartare sauce & mushy peas
When my “veganized” version of this British classic went viral on YouTube, lots of people found my channel from this video! It’s a great treat and will fool any of your non-vegan friends.
Making your own creamy mayonnaise is really easy. The taste will leave you wondering why mayonnaise was ever made with eggs! I strongly recommend using a hand stick blender for this recipe:
Makes a 227 g (8 oz) JAR
120 ml (1/2 cup), unsweetened soy milk, 1 tsp apple cider vinegar, 1 tsp lemon juice, 240 ml (1 cup) rapeseed oil, pinch sea salt and white pepper.
Simply combine the milk, vinegar and lemon juice in a tall jug. Now, whilst blending, gradually drizzle in the oil. Keep blending until you’ve added all the oil and you have a creamy mayo-like consistency. Add seasoning to taste. This mayonnaise can be stored in sealed containers in the fridge for around a week.
Recipe excerpted with kind permission from the newly released Vegan 100 by Gaz Oakley (Quadrille, £20) Photography © Simon Smith.