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EASY VEGAN MAYONNAISE

EASY VEGAN MAYONNAISE
Traditional mayonnaise contains eggs, which means it is not vegan. This recipe is not only much easier to make than traditional mayonnaise, it is much more forgiving, as well.

Plan: (Vegan/Vegetarian)

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Serving information: Makes approximately 16 servings. One serving is 2 Tbsp and covers your fat for one meal.

EASY VEGAN MAYONNAISE

Traditional mayonnaise contains eggs, which means it is not vegan. This recipe is not only much easier to make than traditional mayonnaise, it is much more forgiving, as well. It is light and very creamy, making it a great replacement in many vegetable salads (No Potato Salad, coleslaw, etc.), or as a foundation in creamy dressings.

INGREDIENTS

  • 1/2 cup unsweetened soy milk (like Silk), room temperature
  • 1 Tbsp red wine vinegar or apple cider vinegar
  • 1-1/2 tsp Dijon mustard or 1/2 tsp dry mustard
  • 1/4-1/2 tsp Pink Himalayan salt (start with 1/4 tsp)
  • 1 cup avocado oil
  • 1 tsp. fresh lemon juice (optional)

INSTRUCTIONS

  1. In a 2-cup glass measuring cup, jar or immersion blender beaker, add the soy milk, vinegar, mustard and 1/4 tsp of salt. Pulse a couple of times with an immersion blender until just blended.
  2. Add oil gently on top of the mixture. Place the immersion blender firmly on the bottom of the jar, then pulse off and on (without moving the blender) until almost all the oil is emulsified. Then you can move the blender up and down until all the oil is incorporated.
  3. Taste to see if more salt is needed. If you like your mayo a bit brighter tasting, add the lemon juice and blend. Store in an airtight container.