“this is great on sandwiches, wraps and veggie burgers”
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
- 48
-
1
cup soymilk
-
2 1⁄2
cups safflower oil
-
1 1⁄2
tablespoons cider vinegar
-
1⁄4
teaspoon dry mustard
-
1
tablespoon agave nectar
-
1
dash hot sauce
-
1
tablespoon sea salt
-
fresh ground black pepper
directions
- 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.
Questions & Replies
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RUNNY!!! I even tried two different brands of soya milk and it was STILL runny!!!
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Wow what a pleasant surprise! This came out great with a good mayo flavor and texture. I used sugar instead of agave nectar. I just whizzed all the ingredients in my magic bullet and it was ready in less than a minute. I only made enough for the pasta salad I was making so I don’t know how well it keeps. Thanks for sharing your recipe!
This was sooooo easy!! Turned out absolutely perfect!! Thanks!
Can’t believe how awesome this recipe is! We’ll never buy veganaise again. I agree with some of the other reviews that it was too much salt. Next time I’ll just leave it out. I also added a bit more vinegar, and used sugar instead of agave nectar, but it probably wasn’t necessary since we used regular soy milk instead of unsweetened. So so so good! Thanks for posting this recipe!!!
see 4 more reviews
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Wow what a pleasant surprise! This came out great with a good mayo flavor and texture. I used sugar instead of agave nectar. I just whizzed all the ingredients in my magic bullet and it was ready in less than a minute. I only made enough for the pasta salad I was making so I don’t know how well it keeps. Thanks for sharing your recipe!
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Can’t believe how awesome this recipe is! We’ll never buy veganaise again. I agree with some of the other reviews that it was too much salt. Next time I’ll just leave it out. I also added a bit more vinegar, and used sugar instead of agave nectar, but it probably wasn’t necessary since we used regular soy milk instead of unsweetened. So so so good! Thanks for posting this recipe!!!
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