Vegan Mayonnaise

If you think the price of store-bought mayonnaise is high, why not make your own?
 
This vegan mayonnaise is fresh, easy to make, and much cheaper than the eggless mayo you buy at the grocery store. Knowing how to make mayonnaise is a satisfying skill that has advantages. The mayo you make at home has no preservatives or hidden ingredients, and tastes delicious!

You can mix up this mayonnaise recipe in minutes with a hand blender or a regular blender, and adjust the salt level and other seasonings to your taste.

RECIPE

Yield: 1 and 1/2 cups

1/2 cup unsweetened organic soy milk*
2 teaspoons apple cider vinegar
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon honey (or use brown rice syrup for vegan)
1/2 teaspoon Dijon mustard
black pepper to taste
1 cup organic canola oil*

* Choose organic soy milk and canola oil to ensure you are getting non-GMO ingredients.

Note: This recipe is not recommended for high-performance blenders (such as Vitamix), which may be too powerful to emulsify properly.

Combine all ingredients except the oil in a blender or stick blender container. Blend on medium-high speed for one minute.

Switch to low speed and slowly drizzle in the oil while blending. Continue on low speed for about a minute, until the mixture is thickened. Stir once, and blend again (about 30 seconds more) until the mixture hardly moves.

Transfer to a jar and store in the refrigerator for up to 2 weeks.
 

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