Going vegan does not necessarily mean you can never go back. With this surprisingly easy to make vegan mayo recipe, my love is able to enjoy again her favorite childhood sandwich.
Many thanks to Shachar Kaminski for sharing this recipe with me.
Into the blender go
1/2 cup unsweetened soymilk
1 cup canola oil
2 tbsp wine vinegar
1 clove of garlic
1 tbsp Dijon mustard
1 tsp of black Indian salt
Let it rip until it all comes together in that all so loved form of mayo.
To hit on the exact flavor of mayo you like, experiment with changing the amount of salt to dial the eggy taste up or down. Or do like me and put double the mustard and two more garlic cloves, to satisfy my love's need for all things to be spicy.
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