Servings: 24 at 1 Tbsp each
Ingredients
- ½ cup unsweetened soy milk Room temperature.
- 2 Tbsp apple cider vinegar or fresh lemon juice
- ¼ Tsp Himalayan pink sea salt
- 1 cup sunflower or avocado oil
Optional Flavor Variations
- pinch ground mustard
- pinch garlic powder or 1 clove fresh garlic Minced.
- pinch cayenne
Instructions
- Combine soy milk, vinegar (or lemon juice), and salt in a blender or use an immersion blender and blend for about 5 to 10 seconds.
- With blender running on slow, gradually add oil, increasing blender speed as you go until all oil has been incorporated. Adjust to desired thickness by gradually adding more soy milk to thin, or oil to thicken. Add any optional flavorings.
- Refrigerate, covered.
Notes
Lasts about one week.
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