This vegan mayo recipe 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.
Submitted by
Rita
Updated on February 9, 2023
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Ingredients
Original recipe (1X) yields 35 servings
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1 cup soy milk
-
1 tablespoon apple cider vinegar
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½ tablespoon Dijon mustard
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1 teaspoon sea salt, or to taste
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1 ½ cups sunflower oil, or more as needed
Directions
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Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil in a thin steady stream while the blender is running until mayonnaise is thick, but still runny.
Nutrition Facts (per serving)
| 87 | Calories |
| 10g | Fat |
| 1g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 35 |
|
|
Calories 87 |
|
| % Daily Value * | |
|
Total Fat 10g |
12% |
|
Saturated Fat 1g |
5% |
|
Sodium 75mg |
3% |
|
Total Carbohydrate 1g |
0% |
|
Total Sugars 0g |
|
|
Protein 0g |
0% |
|
Calcium 2mg |
0% |
|
Potassium 9mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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