Vegan Mayo

Vegan - Everyday Cooking

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.

Brief

Prep 10 mins

Total: 10 mins

Servings: 35

Yield: 2 cups

Vegan Mayo

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

Pumpkin Flax Quickbread

Everyday Cooking

Directions

Step 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.

Nutritional Information

Vegan Mayo

Servings Per Recipe:35

Calories: 86.7

% Daily Value *

Protein: 0.2g 1%

Carbohydrates: 0.5g

Sugars: 0.3g

Fat: 9.5g 15%

Saturated Fat: 0.9g 5%

Vitamin A Iu: 0.2IU

Niacin Equivalents: 0.1mg 1%

Folate: 1.2mcg

Calcium: 1.8mg

Magnesium: 1.8mg 1%

Potassium: 8.5mg

Sodium: 75.4mg 3%

Calories From Fat: 85.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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