As I slowly turn completely Vegan I’ve realized there are certain carnivorous parts of my diet that I still need to find a good Vegan replacement for. Mayonnaise is one of them, and I needed some for the BLT from Scratch Challengee. I found the original recipe for this Vegan mayonnaise at BabyFit.com but I thought it needed more spices to overpower the soy flavor. So here’s the recipe, I underlined the important ingredients, the rest you can play around with to your liking.

What you need:

3/4 cup of soymilk (I made my own from blending and straining soy beans, but you can use store bought)

1 1/2 TBL Lemon juice

3/4 tsp kosher salt

dash of pepper

1/4 tsp garlic powder

4 sprigs fresh dill or 1/2 tsp dried

1 tsp paprika

3/4 cup olive oil

How you do it:

Using your blender mix together your soymilk, lemon juice, and spices.

Now while the blender is running slowly add your olive oil until it reaches a thick, creamy, mayonnaise texture.

Refrigerate until chilled, and serve.

You can store the Mayonnaise in a tightly sealed container in the fridge for up to 7 days.

Enjoy.