why make this recipe
Many people enjoy the rich and creamy taste of mayonnaise, but traditional versions often contain eggs or dairy, making them unsuitable for vegans and those with egg allergies. Making your own vegan mayo at home is a great way to enjoy a delicious condiment without compromising your dietary choices. It’s simple, quick, and customizable, allowing you to control the ingredients and adjust flavors to your liking. Plus, you can enjoy it fresh, knowing exactly what’s in it.
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how to make Vegan Mayo
Ingredients:
- ½ cup soy milk (unsweetened)
- ¾ cup neutral vegetable oil (sunflower, canola, or other; add 3 tbsp more for extra thick mayo)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- ¾ teaspoon salt
Directions:
- Add all the ingredients to a tall container: ½ cup soy milk, ¾ cup neutral vegetable oil, ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, and ¾ teaspoon salt.
- Blend for 30 seconds or until the mixture becomes thick and creamy. Move the blender up and down the container to help create the emulsion.
- Taste the mayo and adjust the salt and lemon juice as needed.
- For a thicker mayonnaise, you can add 1 to 3 more tablespoons of vegetable oil.
how to serve Vegan Mayo
Vegan mayo is incredibly versatile. You can use it as a spread for sandwiches, a dip for vegetables, or a base for creamy salad dressings. It works well in recipes that call for traditional mayo, such as potato salad, coleslaw, or as an ingredient in vegan deviled eggs. Feel free to get creative and mix it with your favorite herbs and spices for different flavor profiles!
how to store Vegan Mayo
Store your vegan mayo in an airtight container in the refrigerator. It should keep well for about a week. Be sure to check for any changes in smell or texture before using it. If you make a larger batch, you can also freeze it, although the texture might change slightly when thawed.
tips to make Vegan Mayo
- Use unsweetened soy milk for the best flavor.
- Blend for a little longer if you want an extra creamy texture.
- Taste and adjust the seasoning to fit your preferences; add more mustard or lemon juice for a tangier flavor.
- Experiment with oils; olive oil gives a nice taste, but using lighter oils will create a milder mayo.
variation
You can easily customize your vegan mayo by adding garlic powder, smoked paprika, or even fresh herbs like dill or basil for different flavors. You can also try using different plant-based milks, like almond or oat milk, but keep in mind that the flavor and thickness may vary.
FAQs
Can I use a different type of non-dairy milk?
Yes, you can use other non-dairy milk, but soy milk works best for achieving the right consistency and flavor.
Is this vegan mayo gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free mustard and confirm that the oils used do not contain gluten.
How can I make the mayo spicier?
To add a spicy kick, try adding a pinch of cayenne pepper, some chopped jalapeños, or a dash of hot sauce while blending. Adjust the amount to taste!
Print
Vegan Mayo
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
A rich and creamy vegan alternative to traditional mayonnaise, made without eggs or dairy.
Ingredients
- ½ cup soy milk (unsweetened)
- ¾ cup neutral vegetable oil (sunflower, canola, or other; add 3 tbsp more for extra thick mayo)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- ¾ teaspoon salt
Instructions
- Add all the ingredients to a tall container.
- Blend for 30 seconds or until the mixture becomes thick and creamy, moving the blender up and down to create the emulsion.
- Taste the mayo and adjust the salt and lemon juice as needed.
- For a thicker mayonnaise, add 1 to 3 more tablespoons of vegetable oil.
Notes
Store the vegan mayo in an airtight container in the refrigerator for up to a week. Freeze it for longer storage, but note that the texture may change slightly upon thawing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan mayo, egg-free mayo, homemade mayonnaise
