- 2 cups olive oil
- 1 cup soy milk
- 2 tablespoons cider vinegar
- 4 teaspoons dry mustard
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill weed, crushed
- 1/2 teaspoon ground turmeric
- 1 pinch cayenne pepper
- 1 pinch curry powder
- Combine olive oil, soy milk, vinegar, mustard, salt, garlic powder, onion powder, dill, turmeric, cayenne, and curry in a food processor; blend until thick. Store in the refrigerator.
05/27/2019
recipepes.com
soy milk vegan mayo, recipe
PT15M
PT1H
5
455 calories