Yield: 6 Servings
|3 teaspoons||Lemon juice|
|½ cup||Soy milk|
|¼ teaspoon||Prepared mustard|
|6 teaspoons||Vegetable oil|
Put all the ingredients except the oil in a blender. Blend on the lowest speed.
Gradually-literally one drop at a time-add the oil until the mixture starts to thicken.
Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator. Makes ¾ c.
REVIEW: "This mayonnaise tastes so much like the real thing you'd swear it has cholesterol, but since it doesn't, feel free to spread it around!" >From Vegan-Vegetarian Node in Milan
Recipe by Vegetarian site*
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 20, 1998