Vegan mayonnaise

No need for store bought.
Makes 2 cups



1.Soak almonds for 4 hours; drain. Rinse under cold water; drain.
2.Blend almonds with water until smooth.
3.Add apple cider vinegar, lemon juice and mustard; blend until smooth and combined. Season to taste.
4.With motor operating, add olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month.
5.LEMON AND PEPPER Stir in lemon rind and black pepper.

Related stories