This vegan mayonnaise has quickly become a family favorite. I based the idea on a recipe I found in an old issue of Martha Stewart Living. I happened upon an interesting recipe for a peanut salad dressing, made several adaptations until I ended up (somewhat accidentally) with this scrumptious gluten free, egg-free vegan mayo which is delicious on my Kaleslaw.
- ¼ cup apple cider vinegar
- 1 tablespoon agave nectar
- ½ cup olive oil
- 2-4 tablespoons marcona almonds