Vegan mayonnaise is a healthy alternative to conventional mayonnaise. It is also cholesterol free.
1 cup unrefined sunflower oil
½ cup unsweetened soy milk
2 tsp. of Fresh strained lemon juice or apple cider vinegar
½ tsp. Sea salt
½ tsp garlic powder
½ tsp onion powder
1 dash of paprika (optional)
An immersion blender may be used to make the mayonnaise or a blender with adjustable settings as a Blend-ex, Vita-mix or Ninja.
Combine all the ingredients in the blender cup if using an immersion blender. Place the immersion blender in so that it sits firmly on the bottom of the cup and pulse until the mayonnaise emulsify. Once most of the mayonnaise has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
If using a regular blender, add all ingredients except the oil and lemon juice or vinegar. Turn on the blender and slowly add the oil while increasing the speed of the blender to top speed. Add lemon juice after all of the oil is incorporated and blend briefly.
Taste the mayonnaise and add more salt if needed. If it's too thick, add more milk if is too thin, add more oil. Pulse again until the mayonnaise has the perfect consistency.
*Almond milk may be used instead of soy milk. If the milk and the oil are at the same
temperature the mayonnaise thickens easier.