Vegan Mayo recipe

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Ingredients

1 cup soy milk
1 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
1 teaspoon sea salt, or to taste
1 ½ cups sunflower oil, or more as needed

Nutrition Info

86.7 calories
carbohydrate: 0.5 g
cholesterol: : -
fat: 9.5 g
fiber: : -
protein: 0.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 75.4 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender, blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

Recipe Yield

2 cups

Recipe Note

This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.

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