I love vegan mayonnaise, and I go through it very quickly which can turn into a costly monthly expense. So, I decided to start making my own version of vegenaise. This mayo should last about a week in the refrigerator before the oil starts to separate. However, you can probably mix it after every use in order to delay the separation.
- 1 & 2/3 cups canola oil
- 1 tsp mustard
- 1/4 tsp salt
- 1 tsp raw sugar
- 2/3 cup soy milk
- 1 & 2/3 tsp apple cider vinegar
- 1 tsp lemon or lime juice
- In a blender mix together all your ingredients with the exception of the lemon/lime juice and vinegar. After a few seconds it will start to homogenize; while you continue to blend, slowly add the vinegar and and lemon/lime juice. Blend for a few more seconds and you will have vegan mayonnaise.
THE NUTRITION FACTS HERE ARE INDICATIVE.