• Ingredients:
  • 1/2 cup unsweetened soy milk (or any other non-dairy milk)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup neutral-flavored oil (such as avocado oil or light olive oil)
  • 1/2 teaspoon agave syrup or maple syrup (optional, for a touch of sweetness)
  • Instructions:
  • In a blender or food processor, combine the unsweetened soy milk, apple cider vinegar, Dijon mustard, and salt. Blend for a few seconds to combine the ingredients.
  • While the blender is running, slowly drizzle in the neutral-flavored oil in a steady stream. This helps emulsify the mixture and create a creamy consistency. Continue blending until the mixture thickens and resembles traditional mayonnaise.
  • If desired, add the agave syrup or maple syrup for a touch of sweetness. Blend for a few more seconds to incorporate the sweetener.
  • Transfer the vegan mayo to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together and the mayo to thicken.
  • Use the Vegan Mayo as a spread, dip, or in your favorite recipes that call for mayonnaise.
  • Nutrition Facts (per serving, based on 1 tablespoon):
  • Calories: Approximately 90
  • Fat: 10g
  • Protein: 0g
  • Total Carbohydrates: 0g
  • Servings: This recipe makes approximately 1 cup