Vegan Mayonnaise
(adapted from The Candle Cafe Cookbook by Epicurvegan:
http://epicurvegan.blogspot.com)
1 cup soy milk (make sure it is plain and unsweetened)
2 1/4 cups safflower or canola oil
1 1/2 tbsp apple cider vinegar
1/4 -1/2 tsp dry mustard
1 tsp to 1 tbsp agave nectar
Dash of hot sauce (optional)
2 tsp sea salt
1 small clove finely minced garlic
Freshly ground black pepper
Directions
With a blender, measure the soy milk and pour it into the blender jug. Turn on the blender and slowly drizzle in the oil until it is fully combined and the mixture creamy. Add the remaining ingredients and mix until just combined. If you find that the mixture is not as thick as you would like it, blend it on high for a few seconds until it reaches the consistency you want. Taste and adjust seasonings to your preference. Transfer to a container and refrigerate for up to one week.
Makes about 2 1/2 cups.
Author
Topic: Homemade Vegan Mayonnaise (Read 3367 times)
