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No-Soy Vegan Mayo
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Yields 2
This egg-less, soy-less mayo combines some AWESOME ingredients for a creamy, cleansing mayo with a kick! Turmeric is known for its antinflammatory properties, not to mention the tons of benefits that apple cider vinegar and coconut oil provide.
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Prep Time
2 hr
Cook Time
5 min
Total Time
2 hr 5 min
Prep Time
2 hr
Cook Time
5 min
Total Time
2 hr 5 min
Ingredients
  1. 1/2 cup lite coconut milk
  2. 1/2 cup soft extra-virgin coconut oil
  3. 1/2 cup raw cashew halves
  4. 1/2 teaspoon sea salt
  5. 1/4 teaspoon ground turmeric
  6. 2 tablespoons extra-virgin olive oil
  7. 3½ tablespoons raw apple cider vinegar
Instructions
  1. Blend milk, coconut oil, cashew halves, salt and turmeric on high for 1-2 minutes until smooth and creamy. While Vitamix is still running, slowly the olive oil and vinegar into the top of the container (through the port in the lid). Blend for 1 additional minute, or until oil is nicely emulsified (combined).
  2. Transfer to a medium-sized bowl and refrigerate for 2 hours or longer prior to use.
Notes
  1. Mixture will keep well in refrigerator for up to 7 days, but will continue to get firm because of the coconut oil. If you can't have nuts, replace the cashews with sunflower seeds.
Adapted from Leanne Vogel
Adapted from Leanne Vogel
Learn2Blend http://learn2blend.com/
No-Soy Vegan mayo
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