Vegan Mayo

Description

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.

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

Instructions

1. Combine soy milk
2. apple cider vinegar
3. Dijon mustard
4. and sea salt in a blender; blend until smooth. Slowly add oil in a thin steady stream while the blender is running until mayonnaise is thick
5. but still runny.

Prep Time: 10 mins

Total Time: 10 mins

Servings: 35