Eggless Mayo
Yield
1 servingsPrep
10 minCook
?Ready
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
edensoy
|
* |
| 2 ⅔ | cups |
vegetable oil
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
maple syrup
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
edensoy
|
* |
| 631 | ml |
vegetable oil
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 15 | ml |
maple syrup
|
|
| 5 | ml |
salt
|
|
Directions
Place soy milk in food processor (or blender).
Put on lowest setting.
Drizzle oil into soy milk.
Add other ingredients.
I add about the same amount of lemon juice in addition to the vinegar.
Someatimes I add one tablespoon of dry mustard.
You've got to try adding basil and/or sage and/or oregeno.
I've also never had a problem adding all the vinegar, syrup, salt, etc. to the soy milk first and then adding the oil.
