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Vegenaise

A creamy, egg-free, plant-based alternative to mayonnaise that enhances sandwiches, salads, and dips.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: Vegan
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup unsweetened soy milk
  • 1 cup vegetable oil or light olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder optional
  • 1/4 teaspoon onion powder optional

Equipment

  • Blender or food processor
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Storage container

Method
 

  1. Ensure your blender or food processor is clean and dry.
  2. Pour the unsweetened soy milk into the blender.
  3. Add the apple cider vinegar and Dijon mustard.
  4. Blend the mixture on high for about 30 seconds.
  5. With the blender running, slowly drizzle in the vegetable oil.
  6. Add the salt, garlic powder, and onion powder if using.
  7. Blend for another 15 seconds to incorporate the seasonings.
  8. Stop the blender and taste your Vegenaise, adjusting seasoning if necessary.
  9. Use a spatula to transfer the Vegenaise into your storage container.

Notes

Perfect for sandwiches, salads, and dips. Store in an airtight container in the refrigerator for up to one week.