Plant-Based Whole30 Mayo
Photo Credit: Sarah Steffens
Plant-Based Whole30 Mayo

Plant-Based Whole30 Mayo

3.11 from 69 votes


  • ½ cup unsweetened soy milk
  • 2 tbsp cider vinegar
  • ¼ tsp garlic powder
  • ½ tsp coarse salt
  • 1 tsp prepared mustard


  • In an immersion blender jar, stir together ½ cup unsweetened soy milk, 2 tablespoons cider vinegar, ¼ teaspoon garlic powder, ½ teaspoon coarse salt, 1 teaspoon prepared mustard. Add 1 cup avocado oil to the jar. Use the immersion blender to blend until thick. Store in an airtight container for up to 1 week.
Keyword Plant-based
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Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.