By Mizzy on May 03, 2004
Photo by loof
Photo by loof
"this is great on sandwiches, wraps and veggie burgers"
Serving Size: 1 (17 g)
Servings Per Recipe: 48
"Perfect! I had been having a devil of a time getting other vegan mayo recipes to get thick enough but followed directions on this and it was literally too thick to blend in those seasonings - that's why you have to transfer to a bowl and hand mix them in. PERFECT texture, amazing taste. Thanks for a home run recipe!<br/><br/>Edited to add - I have made this dozens of times now and have only had this turn out runny twice - both when using almond milk. Stick to soymilk for the best results."
"Wow what a pleasant surprise! This came out great with a good mayo flavor and texture. I used sugar instead of agave nectar. I just whizzed all the ingredients in my magic bullet and it was ready in less than a minute. I only made enough for the pasta salad I was making so I don't know how well it keeps. Thanks for sharing your recipe!"
"This was sooooo easy!! Turned out absolutely perfect!! Thanks!"
"Can't believe how awesome this recipe is! We'll never buy veganaise again. I agree with some of the other reviews that it was too much salt. Next time I'll just leave it out. I also added a bit more vinegar, and used sugar instead of agave nectar, but it probably wasn't necessary since we used regular soy milk instead of unsweetened. So so so good! Thanks for posting this recipe!!!"
"Terrific and so easy to make. Better than the store bought. (I had prepared mustard instead of powder, and I cut back on the salt a little.)"
"Good recipe ! I am French and vegan, france and there is no recipe for vegan mayonnaise. Thank"
"This was excellent. The best vegan mayonnaise I've ever made. It's just like Vegenaise, which is very expensive. I did find a tablespoon of salt to be way too much. I will definitely cut it in half next time. Thanks so much for sharing."
"I liked this very much."