Vegan Mayonnaise

This creamy mayo has no dairy or eggs… and is deeeeelicious. This recipe makes about 2 cups of mayo.

2¼ cups of sunflower oil

1 cup soymilk
1 teaspoon sea salt, to taste
1 tablespoon of brown sugar (optional)
½ teaspoon of Dijon mustard
1 teaspoons of apple cider vinegar

1 teaspoon of freshly squeezed lemon juice
1 teaspoon of tahini (optional – used to thicken)

1. Combine all ingredients in a blender, except vinegar and lemon juice. Blend until smooth.
2. Slowly add vinegar and lemon juice.
3. If the mayonnaise is too runny for your tastes, add 1 teaspoon of tahini paste.

4. Serve immediately or store in a clean and air-tight container in fridge for up to 3-4 days.

SOURCE: Recipe adapted  from Dancer via


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