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Vegan Garlic Sauce

This Garlic Sauce is from the Fresh Cookbook
Makes 1 1/2 cups


½ cup unsweetened plain soy milk - you can use other vegan milks but because soy milk has the most protein we highly recommend using it
1 cup sunflower oil
½ tsp dry mustard powder
½ tsp apple cider vinegar
½ tsp raw agave nectar, honey, or maple syrup
1 tsp sea salt
2 tsp freshly squeezed lemon juice
2 cloves garlic, minced



Combine all of the ingredients in a blender, food processor, or immersion blender, blend until thick (this takes just a few seconds). Transfer mayo to an airtight container and refrigerate for up to 1 week.