Vegan Mayo
by Micheal Hawkins 2 years ago
0 (0)
86.7 kcal
0.5 g carbs
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
Directions
- 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
serving: 2 cups
calories: 86.7 kcal
carbohydrates: 0.5 g
protein: 0.2 g
saturated fat: 0.9 g
sodium: 75.4 mg
sugar: 0.3 g
Categories
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