Sauces & Ketchup

Homemade Vegannaise


  • 50ml / 1/5 cup full-fat soya milk (unsweetened and non-flavoured)
  • ¼ tsp apple cider vinegar
  • ¼ tsp maple syrup
  • ½ tsp lemon juice
  • 1tsp Dijon mustard
  • 225ml / 1 cup Grapeseed oil
  • 15ml / 1 tbsp Extra virgin olive oil
  • Sea salt and black pepper to taste


Unscrew the screwband and take the mesh plunger out of the jar.

Add all the ingredients, except the oil, to the jar and screw oil dish in place with the plunger inside and the screwband tight.

Gently use the plunger to mix the contents within the jar.

Whilst very slowly moving the plunger up and down, gradually drizzle the oil into the dish, and allow it to drip through the hole into the jar.

Continue to use the handle and drizzle the remaining oil.

Whisk slowly and continuously for around 3 minutes, or until thickened.

Once you’re happy with the consistency, unscrew the screw band and take the oil dish and plunger out.

Season to taste, adding more salt, pepper, lemon, or mustard as needed.

If your mix comes out too thick, add a splash of water or almond milk.

Don’t worry if it appears a bit thin, it will thicken significantly as it chills in the fridge.


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