Ingredients
2 Tbsp Almond meal
[Ed: I use 2 T almond pulp leftover from filtering my 1:5 ratio almond milk]
3 Tbsp Dijon mustard
3 Tbsp Nutritional yeast
3 Cloves Garlic, crushed or minced
3 Tbsp Fresh lemon juice
2 Tbsp Regular or reduced-sodium soy sauce
[If too thick add a splash of almond milk]
[Ed: I add some dill flakes and dill seeds and instead of soy sauce I add low sodium vegan worcestershire sauce & a pinch of Kala Namak – Himalayan black mineral salt – has egg flavor]