Pies or pasta...anything raw...i am running out of concept.
Answers:
I use this as a base to generate all my dips w/ for lettuce wraps and assorted veggie sticks as all right as sandwhiches etc... some times I make dill, next chive, and then conceivably taco! Goes with chips too!
Vegan Mayo
1 cup soy milk
2 1/2 cups safflower grease
1 1/2 tablespoons cider vinegar
1/4 teaspoon dry mustard
1 tablespoon agave nectar
1 dash hot sauce
1 tablespoon deep-sea salt
fresh ground black pepper
make 3 cups
10 minutes 10 mins prep
place the soy milk in a blender, and beside the belnder still running, slowly drizzle in the grease.
Continue adding the grease until it is all engrossed.
Transfer to a large bowl, and whisk surrounded by the vinegar, mustard, agave nectar, hot sauce, salt and pepper to drink.
the mayo will keep surrounded by the refrigerator, covered, for up to a week.