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Vegan Mayo

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"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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Ingredients

10 m servings 87 cals
Original recipe yields 35 servings (2 cups)

Directions

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  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 87 calories; 9.5 g fat; 0.5 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 75 mg sodium. Full nutrition

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