Mayonnaise - Vegan with Almond Milk

By BlueSchmoo

Not a bad base recipe, I found it too bland and increased the seasoning to my liking

Keeps for about 1 week in the fridge

Ingredients

• 1 Cup Almond Milk
• 2 Cups Safflower Oil
• 1/2 tsp Sea Salt
• 2 tsp Apple Cider Vinegar
• 1/2 tsp Dijon Mustard
• 1/8 tsp Garlic Powder (optional)
• 1/4 tsp Onion Powder(optional)
• Pinch of cayenne (optional)
• ____________________________________________
• I USED (I did not need 2 1/2 cups Mayo with such a short shelf life)
• This makes 8 oz.
• 1/4 Cup Almond Milk
• 1/2 Cup Canola Oil+ 1-2 Tbsp (I added more oil to make mixture thicker)
• 1 1/2 tsp or more Apple Cider Vinegar (to your taste)
• 1/8 tsp Dijon Mustard
• Season to your liking
• 1/4 - 1/2 tsp Garlic Pwd
• 1/4 - 1/2 tsp Onion Pwd
• 1/4 tsp Kosher Salt
• Pepper if desired

Details

Servings 2
Adapted from vegan-in.com

Preparation

Step 1

In a food process or blender, blend all ingredients except for Apple Cider Vinegar

Slowly drizzle in vinegar while still blending. Mixture will thicken as you add vinegar.

Scoop into a jar or other container and refrigerate.