This egg-free, dairy-free mayonnaise rivals any store-bought varieties. In my opinion it is just as good as Veganaise and way better than Nayonaise.
Makes: about 1 C.
1 C. canola oil
½ C. soymilk (unsweetened, plain)
1 tsp. agave (optional)
¼ tsp. salt
¼ tsp. dry mustard powder
1 Tb. apple cider vinegar
- Place all of the ingredients except the vinegar in a blender or food processor. Blend to combine (about 30 seconds).
- Slowly drizzle in the vinegar while the blender is running. Continue blending until thick and emulsified.
- The process for egg-less mayonnaise is the reverse of regular mayo in that the vinegar is what emulsifies it, which is why it gets drizzled in last. With regular mayonnaise, the process of drizzling in the oil last is what thickens the mayo.