I needed a mayonnaise base to make an avacado creme. The awesome thing is, to may a vegan sour cream you simply add more lemon juice.
Vegan Mayonnaise
Equipment
- small blender or food processor
Ingredients
- 1 cup avacado oil
- 1/2 cup Cashaw Milk Puree
- 1/2 tsp ground mustard
- 1 tsp agave (Optional)
- 1 tsp salt
- 2 squeezed lemons
Instructions
- Combine the oil, milk, mustard, salt and agave into blender. (all except the lemon juice)
- Blend until smooth.
- Slowly add the lemon juice through the top while blending. This should thicken the consistency.
Notes
I used Rice milk as my family avoids soy products, so our mayonnaise came out on the thinner side.
