
Chef Jay Miller's Vegan Mayonnaise
Ingredients
- 200 g grapeseed oil
- 120 g silken tofu
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tsp Dijon mustard
- 1 tsp nutritional yeast
- 2 tsp lemon juice
Instructions
- Place a small jug onto the mixing bowl lid and weigh the oil into it. Set aside.
- Place tofu, salt, pepper, mustard, nutritional yeast and lemon juice into the mixing bowl and mix for 40 seconds on speed 4.
- Insert the butterfly whisk and emulsify for 5 minutes on speed 3, while very slowly pouring the oil into the mixing bowl lid.
- Remove butterfly whisk. Transfer into a sealable container and place into a refrigerator until ready to serve. Enjoy!
Recipes we’re loving:

Green Goddess Fizz
Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox

Vegan Poke
Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.

Superfood Protein Smoothie Bowl
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.

Avocado & Hummus Frozen Lollies
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!

Discovering 4 Cape indigenous ingredients
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.

Kelp Ravioli
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.

Cape Spice Soga Grapefruit & Rasberry Fiz
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.

Food that fuels your purpose
In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.