Even though I’m an ovo-lacto vegetarian, I love this mayonnaise. It is as delicious as the best store bought variety, and costs far less to make. No worries about using raw eggs either!
Makes about 1 1/2 cups
Ingredients:
- 1/2 c soy milk, unsweetened
- 1 c plus 2 Tbsp sunflower oil
- 1/4 tsp apple cider vinegar
- 1/2 tsp light corn syrup
- 1/2 tsp coarse salt
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp dry mustard
Directions:
- Put everything in a blender or small food processor and process about 1 minute, or until it is thick.
- Use on sandwiches or in salads. Refrigerate unused portion in a tightly sealed container and use within 2 weeks.