February 5, 2022

Plant-Based Whole30 Mayo

Plant-Based Whole30 Pesto
Photo Credit: Sarah Steffens

Plant-Based Whole30 Mayo

Prep Time 5 minutes
Total Time 5 minutes


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


  • 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.

Sarah S.

Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.