Egg-free Mayonnaise ((Elizabeth Reichhardt)

¼ cup ground almonds

1 teaspoon mustard powder

Pinch of paprika

2 tablespoons lemon juice

2 tablespoons soy milk

Pinch of sea salt

1 teaspoon freshly ground black pepper

½ cup cold pressed virgin olive oil

Place all ingredients, except oil, in a blender and blend until well combined, then add the oil, drop by drop, until half has been used. Add the remaining oil in a fine stream until a creamy mix is formed. This will not be quite as thick as mayonnaise made with eggs.