Mayonnaise is an essential condiment for salads and sandwiches, and a component for other condiments. Being vegan, or even raw, doesn’t change that — we need our mayo!
Fortunately, it’s very easy to make vegan mayonnaise!
This is a base recipe, to which I can add other seasonings depending on how it is to be used. I like to add extra salt — when you taste it with a spoon it will seem to salty, but after tossing a spoonful of it with a large raw veggie salad it will be just right.
Fresh vegan mayonnaise can be whipped up in just a few minutes! What better to put on that veggie burger, garden salad, potato salad and cole slaw.
- Add oil, soy milk (almond milk doesn't work for this, it won't thicken) and salt to a blender or food processor. Start with 1/2 teaspoon of salt. One teaspoon will taste much too salty when you eat it straight, but on an unsalted salad it will be just right.
- Blend the mixture on high speed until well-blended.
- Open the small top on the blender and drizzle in the cider while still blending.