VEGAN MAYO

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Vegan Mayo image

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.

Provided by Rita

Categories     100+ Everyday Cooking Recipes     Vegan

Time 10m

Yield 35

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 0.5 g, Fat 9.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 75.4 mg, Sugar 0.3 g

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