Homemade Vegan Mayo Recipes
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.
Provided by Rita
Categories 100+ Everyday Cooking Recipes Vegan
Time 10m
Yield 35
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 86.7 calories, Carbohydrate 0.5 g, Fat 9.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 75.4 mg, Sugar 0.3 g
VEGAN MAYONNAISE
Make and share this Vegan Mayonnaise recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 10m
Yield 3 1/2 cups.
Number Of Ingredients 6
Steps:
- Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
- Slowly add vinegar or lemon juice until liquid thickens.
Nutrition Facts : Calories 1507.7, Fat 164.9, SaturatedFat 12.5, Sodium 633.1, Carbohydrate 9.6, Fiber 0.5, Sugar 7.3, Protein 2.7
VEGAN MAYO
Make and share this Vegan Mayo recipe from Food.com.
Provided by Mizzy
Categories Vegan
Time 10m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 8
Steps:
- place the soy milk in a blender, and with the belnder still running, slowly drizzle in the oil.
- Continue adding the oil until it is all absorbed.
- Transfer to a large bowl, and whisk in the vinegar, mustard, agave nectar, hot sauce, salt and pepper to taste.
- the mayo will keep in the refrigerator, covered, for up to a week.
Nutrition Facts : Calories 103.3, Fat 11.4, SaturatedFat 0.9, Sodium 148, Carbohydrate 0.3, Sugar 0.2, Protein 0.2
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