Homemade Basil Vegan Mayo

Remember my basketfuls of basil? One of the many things that basil became was some delicious vegan mayo. Since early this year we have been making our own vegan mayo. Vegan mayo is fairly expensive, for an average-size jar we could spend anywhere from $5 to $8 depending on the current sales and which store it was purchased from. If we wanted to buy organic, it was at least $8 for a much smaller jar.

Determined to make our own, I set out on the internet searching for recipes that would work. I found on the works that best at Clean Green Simple . We have adapted this recipe over the months refining it to our own personal tastes and special flavorings.

With all the basil we had last week, I thought some delicious basil mayo would be a great way to add some summery kick to our ordinary mayo. You will need a powerful blender or food processor to get this to mix well.

Ingredients

1. 1/2 cup of organic unsweetened soy milk (homemade works great here!)
2. 1 cup of expeller-pressed non-GMO Canola Oil
3. 1/4 cup chopped basil or 1-2 tbsp basil that has been preserved in oil
4. 2 tsp of lemon juice
5. A pinch of salt (I find 1/8 tsp usually works best for me)

Directions

1. Add the milk, oil and basil to your blender and blend on high for several minutes until well mixed.
2. While the blender is on low, sprinkle on the salt and add the lemon juice slowly.
3. Finally, turn the blender back on high and allow the remaining ingredients to mix.
4. Put your final project in an old mayo jar or small container. Will keep for 1-2 weeks in the fridge.

What are your favorite things to make from scratch? 

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