Mayonnaise: gluten free, dairy free, citrus free, vegan

Every Thursday is Grandma/Grandpa Day. After preschool both boys go to Grandma & Grandpa's house for lunch and play time. They have a very specific routine that they treasure. They play board games, build train track and they always have tuna sandwiches, fruit salad & hot cocoa for lunch.When faced with DS's new food limitations it seemed like tuna would be impossible. Did you know that most vegan mayo in stores contains lemon juice? That's fine for vegans, not fine for the citrus-sensitive. After some research and lots of taste tasting...and a screw up with rice milk...I came up with this recipe. Now Grandma and I both make it so the boys can have vegan citrus-free tuna sandwiches...on gluten-free/egg-free bread, with a side of organic hemp milk cocoa.

Ingredients

2 1/4 cups safflower oil

1 cup plain soy milk (you must use a high protein milk for this...rice milk will not work. Coconut milk may.)

1/2 tsp salt

1 tsp teaspoon Dijon mustard

2 tsp apple cider vinegar

Directions:
Combine all ingredients except apple cider vinegar in a food processor until smooth. Slowly add vinegar until mixture thickens and emulsifies.

If you can eat citrus, replace the apple cider vinegar with lemon juice for a fresh flavor. 

Note: I tend to add a little bit more Dijon and salt to mine to get the flavor I like. Season to your liking.