Vegan Mayo

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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 87 Calories

Ingredients

• 1 cup soy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt, or to taste
• ½ tablespoon Dijon mustard
• 1 ½ cups sunflower oil, or more as needed

Recipe Instructions

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.