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Vegan Mayonnaise
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By The Chefs of the Blossoming Lotus
Posted July 23rd, 2007
This article is reprinted with permission from Vegan World Fusion Cuisine: Over 200 Award-Winning Recipes, Second Edition, by Mark Reinfeld, (2004, Thousand Petals Publishing)
Vegan World Fusion Cuisine: Over 200 Award-Winning Recipes, Second Edition
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Servings: 24
Author Notes:

This is a terrific utility recipe, but know that you can also use it with Vegan World Fusion Cuisine's Eggless "Egg" Salad (click related link below for recipe).

Ingredients: 2-1/4 cups safflower oil
1 cup soy milk
1 tablespoon maple syrup or agave nectar
3/4 teaspoon sea salt, or to taste
2 to 2-1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
1/2 teaspoon Dijon mustard
Instructions:

Makes 3-1/2 Cups

Combine all ingredients except vinegar or lemon juice in blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.




 

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