Vegan Mayo
1 C cold soy milk (I find Silk brand works best)
3 Tbsp fresh lemon juice
1 tsp salt
2 tsp potato flour (I use EnerG brand from a local health food store)
1 tsp onion powder
1/8 tsp paprika
3/4C+ oil

Blend all ingredients except the oil. Then, with blender running, drizzle the oil into the blender slowly. If using a high-speed blender, not so slowly that the mayonnaise begins to heat up. Add oil until mayonnaise completely thickens. It will thicken more after it sits, but it should have firm peaks before sitting.
*Different oils will produce a different texture and taste. I use extra virgin olive oil or safflower oil. Also, the original recipe says 1/2C-3/4C oil...I have always used more than 3/4C to get it to thicken up, sometimes up to twice that much.

Vegan Ranch Dressing

1 C vegan mayo
1 tsp each garlic powder, onion powder, dried parsley
1/4 tsp each salt, pepper, dried dill
1 Tbsp apple cider vinegar *
Milk to reach desired consistency

Blend it up!

*organic, raw apple cider vinegar is MUCH better in this recipe than the regular stuff I have been told, so that is what I use. Grocery stores may have this. I have seen Braggs brand in regular grocery stores here.

Broccoli Salad

1 head broccoli florets (larger pieces cut into bite size pieces)
1/2 cup raisins
1/4 cup red onions
Baco's or any faux bacon product (if using slices, crumble)
3 tablespoons fresh lemon juice
2 tablespoons Agave or sweetener of choice
1 cup vegan mayonnaise
1 cup sunflower seeds

In a large mixing bowl, combine the broccoli florets, onion and raisins.
In a medium size bowl combine the vegan mayonnaise, lemon juice and the sweetener.
Mix well and pour over the broccoli mixture, toss until well coated. Refrigerate for 2 or more hours.
Before you serve, toss with the vegan bacon or Baco's and sunflower seeds, though I usually just end up mixing them in with the other ingredients.