#AD Next-level vegan mayo with crispy potatoes

A decadent treat that’s perfect on its own or with a side of fluffy vegan scrambled eggs

Prep | 5 mins

Cook | 30 mins

Serves | 4

Mindfulness Factors | quick | plant-based | vegan | no-added refined sugar


– 1tbsp sunflower oil

– 1tbsp olive oil

– 750g Maris Piper potatoes, washed, peeled and cut into bite-sized chunks

– Sea salt, pinch of

– 1tbsp white truffle oil (I used ‘STEFANIA CALUGI White Truffle Oil 100ml’)


Preheat your oven to 230C

Blanch the potatoes in boiling water for 10 mins or until tender then drain and set aside to cool a little

Meanwhile add the sunflower oil and olive oil to a roasting tin and preheat in the oven. Transfer the potatoes to the tin (care: the oil will be hot). Lightly crush with a potato masher so they open a little. Cook for 20 mins turning over halfway through. To finish, sprinkle with sea salt and drizzle over with truffle oil.

Make the Mayo while the potatoes cook…


⁃ 120ml unsweetened soy milk (at room temperature)

⁃ 1tbsp white wine vinegar

⁃ 1tsp lemon juice

⁃ 1.5tsp Dijon mustard or 1/4tsp ground mustard

⁃ 250ml sunflower oil (or other neutral oil like avocado or canola)

⁃ 1tbsp white truffle oil (I used ‘STEFANIA CALUGI White Truffle Oil 100ml’)


Add the milk to a food processor and whizz for a minute until thickened. Add vinegar, lemon juice and mustard then whizz for another 30 seconds to combine. Scrape down the sides then, with the food processor on low, add around a quarter of the sunflower oil in small drops. Once it starts to thicken, add the remaining oil in a thin stream. Scrape the sides and run for a few seconds to combine. Taste and season if required. If you want it thicker, slowly add more oil. Store in the fridge where it will thicken some more. When ready to serve, drizzle over with the truffle oil. It’s time to get dunking! 🍟

Copyright (c) misterrands.com

PS. thank you to the lovely people at @thesecretsanctumshop for organising everything





Published by misterrands


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