Soya Aioli Dressing

'I can't believe this is made using soya milk!' - Is usually what I exclaim to anyone around after I make a batch of this dressing, beckoning them to taste it on a teaspoon and share in my amazement. The best part of this recipe is the delightful transformation of the frothy soya milk mixture into a creamy, thick, smooth and beautifully amalgamated Aoili which makes you feel like a culinary chemist. This recipe is from the Revive Cafe Cookbook and devised for a Caesar salad dressing but I use for potato salad, to dip asparagus into and smear on a burger or sandwich. Recipe makes approximately 3 cups of dressing.

Caesar salad, dressed with Soya Aioli.

Ingredients

1/2 cup soya milk

1 tablespoon cider vinegar

3 gloves crushed garlic

1 tablespoon wholegrain mustard

1/2 teaspoon salt

2 cups rice bran oil

1/2 to 1 cup water, room temperature

Soya milk, cider vinegar, mustard, salt and garlic.

Method

Combine the soya milk, vinegar, garlic, mustard and salt using either a stick blender or food processor.

Then while blending, slowly add the 2 cups of rice bran oil, a few dribbles at a time. Lastly add the water until you get the desired consistency. Runnier for a dressing or thicker and less water for a spread.

Adding the rice bran oil, drips at a time.

Finished dressing, creamy and light.

For Caesar salad, add to Cos or Romaine lettuce, croutons* and shaved Parmesan or the Revive Cookbook suggest cubed pieces of feta cheese.

* Cut 2 pieces of grainy wholemeal bread into 1 centimetre cubes, arrange on a baking tray with 1 tablespoon of rice bran oil drizzled over, plus a seasoning of salt and pepper. Roast for 20- 30 minutes at 180 degrees C.

Croutons, roasted for 20- 30 mins at 180 degrees C.