Rating: Unrated
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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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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
35
Yield:
2 cups
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Ingredients

35
Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

87 calories; protein 0.2g; carbohydrates 0.5g; fat 9.5g; sodium 75.4mg. Full Nutrition
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