Vegan Tzatziki Mayonnaise

Serves 8 | Prep time: 10 mins | Cooking time: 0 mins

INGREDIENTS

For the Plain Mayonnaise

• 60 ml (2 fl oz/1⁄4 cup) soy milk or 3 Tbsp aquafaba + 1 Tbsp tinned chickpeas
• 3/4 tsp apple cider or white vinegar
• 1/4 tsp American or Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 185 ml (6 1/2 fl oz / 3⁄4 cup) canola oil or other neutral-flavoured oil

For the Tzatziki Mayonnaise

• 1/2 long cucumber, halved lengthways
• 185 g (6 1⁄2 oz / 3⁄4 cup) Mayonnaise (as above or use store-bought)
• 3 tsp freshly squeezed lemon juice
• 1/2 tsp minced garlic
• 1/4 tsp garlic powder
• 1/2 bunch dill, fronds picked and finely chopped

METHOD

Make the Mayonnaise

1. Place all the ingredients except the oil in the bowl of a stick blender or plastic jug. Blend with a stick blender for 20 seconds or so until frothy.
2. With the stick blender running, slowly pour in the oil in a steady stream for 1–2 minutes, until you have you have an emulsified and thick mayonnaise.
3. Taste, and adjust the seasoning if necessary. Makes 200g of mayonnaise which will keep in an airtight container in the fridge for up to 4 weeks.

To Make the Tzatziki Mayonnaise

1. Using a teaspoon, scrape out the cucumber seeds and discard. Grate the remaining cucumber and squeeze the liquid into a bowl. Set aside the cucumber flesh.
2. Add the mayonnaise, lemon juice, minced garlic and garlic powder to the cucumber liquid and stir well to combine. Add the dill and reserved cucumber and mix until combined. Set aside in the fridge, ideally overnight before using to allow the flavours to intensify, but if you haven’t planned ahead it won’t hurt to skip this part and just go for it.
3. Store any leftovers in an airtight container in the fridge for 2-3 days.