inutes per side.
Mix vegan mayonnaise and sriracha together in a
rtichoke heart, onion mixture, vegan mayonnaise, mozzarella-style vegan cheese, salt, and lemon
Place potato chunks and bay leaf into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
Combine soy milk, vegan mayonnaise, vegan margarine, Parmesan-style topping, salt, and pepper in a microwave-safe bowl. Heat in 30-second intervals until margarine is melted, 1 to 2 minutes.
Pour soy milk mixture over potatoes in the bowl; mash until smooth with a potato masher.
o 10 minutes.
Mix vegan mayonnaise, mustard, dill pickle juice, dill
br>Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl.
Mix dill pickles, garbanzo beans, tomato, vegan mayonnaise, grape tomatoes, olives, dill pickle juice, fresh dill, dried dill, and dry mustard into the fusilli. Cover and refrigerate until flavors combine, about 4 hours.
o a platter. Serve with vegan mayonnaise and ketchup.
Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.
n half. Spread on some vegan mayonnaise and mustard. Top with a
Combine vegan mayonnaise, Dijon mustard, garlic, water, lemon juice, olive oil, nutritional yeast, salt and pepper in a jar with a lid.
Shake, shake, shake!
Enjoy!
small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl.
Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.
Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth. Keep refrigerated in an airtight container for 5 to 7 days.
Preheat oven to 450 degrees F (230 degrees C).
Place sweet potato pieces in a bowl. Add olive oil, 1 tablespoon dill, salt, and pepper; toss to coat. Spread coated sweet potato in 1 layer on a baking sheet, making sure there is space between each.
Bake in the preheated oven for 15 minutes. Flip fries and bake until just starting to brown, 15 to 20 minutes.
Mix vegan mayonnaise, 1 teaspoon dill, and soy sauce together in a bowl; serve alongside fries.
Heat olive oil and garlic in a frying pan over medium heat for 1 minute. Add tomato, bell pepper, and onion. Cook until soft, about 4 minutes. Season with salt and pepper and remove from heat.
While vegetables are cooking, toast bread slices. Spread hummus onto 1 slice. Spread vegan mayonnaise on the other and lightly season with salt and pepper.
Layer sun-dried tomatoes, lettuce, and cooked vegetables onto 1 slice and top with the remaining slice. Cut sandwich in half.
Use a potato masher to crush garbanzo beans in a large mixing bowl. Add celery, onion, vegan mayonnaise, nutritional yeast, salt, garlic powder, olive oil, pickle juice, vinegar, and lemon juice. Season with paprika, nori, seafood seasoning, hot sauce, cayenne pepper, and dill. Mix thoroughly. Refrigerate until serving.
Mix vegan mayonnaise, soy milk, apple cider vinegar, parsley, garlic powder, onion powder, dill, and black pepper together in a bowl until smooth. Cover with plastic wrap and refrigerate for 4 hours to meld flavors.
Whisk together soy milk, vegan mayonnaise, hemp seeds, ketchup, and relish in a large bowl.
Layer avocado, tomato, cucumber, and red onion on the bottom half of the roll. Sprinkle with lemon juice, salt, and pepper. Place lettuce on top. Spread a thin layer of vegan mayonnaise onto the top half of the roll and place it on top of the sandwich.