I’m an East Coast girl who loves nothing more than dipping her french fries into ketchup (I mean literally, there’s no euphemism here) , but I did live in San Francisco for a hot minute back in 2005 and dabbled in dipping my french fries into mayonaise. It’s apparently a thing over there. Ever since, I’ve tried to recreate the experience back here on the best coast. Luckily, we scored this awesome vegan mayo recipe from the chefs at Dishes To Go, our favorite healthy lunch spot in NYC. We literally drool over their salads, sandwiches, and soups.
Ingredients
1 cup soymilk
2 ½ cups canola oil
1 tablespoon tomato paste
1 ½ tablespoon cider vinegar
½ teaspoon dry mustard (or ½ tablespoon prepared mustard)
1 tablespoon agave nectar
½ tablespoon hot sauce (optional)
¼ teaspoon chopped garlic
1 tablespoon salt
1 teaspoon pepper
Directions
Place the soy milk in a blender, and with the blender still running, slowly drizzle in the oil. Continue adding the oil until it is all absorbed. Transfer to a large bowl, and whisk in the vinegar, mustard, tomato paste, agave nectar, hot sauce, salt and pepper. The mayo will keep in the refrigerator, covered, for up to a week.
