Eggless Mayonnaise
Total time: 10 minutes
1 cup almond milk or unflavored soy milk (original flavor)
1 tablespoon onion powder
1 tablespoon sea salt or salt substitute
2 tablespoons honey
Juice of 1 lemon
2 cups oil (corn, canola or safflower).
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Put the almond milk or soy milk in a food processor, and add the onion powder, sea salt, honey and lemon juice.
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Process with the S-blade or whisk attachment for 30 seconds as you slowly add the oil. The mixture will begin to thicken.
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Longer processing will result in thicker mayonnaise.
Yield: About 3 cups.
Source: Delights of the Garden restaurant and “The Joy of Not Cooking” cookbook, recipe reprinted in the New York Times newspaper, April 19, 1995.