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Soy Milk Mayonnaise
Fat: 13.3 g
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
3/4 cup soy milk 1 1/2 tbsp lemon juice or vinegar 3/4 tsp salt dash of pepper 3/4 cup oil
1. In a blender or food processor, blend together (on high) the milk, lemon juice, salt, and pepper for about 1 minute. Add the oil gradually while the blender is running until mayonnaise becomes thick
2. Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7-10 days.
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