Monday, February 13, 2017

Vegan Mayonnaise Recipe

INGREDIENTS:
  • 1 cup canola oil
  • 1/2 cup soy milk
  • 1 tsp. lemon juice
  • 1 tsp. white vinegar
  • 1/2 tsp. of prepared mustard
  • 1/2 tsp. salt or to taste
  • dash of pepper (optional)                                                           
Combine all ingredients in food processor or blender. Whip on high for 10-15 seconds or until a fluffy, creamy texture is achieved.

Makes about 1 1/4 cup vegan mayo.
Keeps for about 5-7 days in the fridge, in an airtight container.
And another recipe below,





























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