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.
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
Chapati (East African Bread)
Everyday Cooking
Directions
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.
Nutritional Information
Vegan Mayo
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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