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VEGAN MAYO

This homemade vegan mayo is rich, creamy, and thick! And you need only five ingredients and a blender to make it! 

There is nothing easier than making vegan mayonnaise! All you have to do is combine all of the ingredients in a blender and process until you have creamy and smooth mayonnaise.

You could even use an immersion blender! 

YOU CAN USE THIS VEGAN MAYO AS A: 

  • dip for fries, cauliflower wings, and veggie sticks
  • spread for vegan sandwiches (for example with tomatoes, smoked tofu or tempeh, and lettuce)
  • base for a creamy pasta salad or a vegan potato salad
  • part of a dressing for a big green salad (thinned with water and seasoned with herbs and spices)
  • base for vegan aioli (just add some garlic before blending it) 

WHAT YOU NEED FOR THE VEGAN MAYO

  • unsweetened soy milk
  • canola oil
  • lemon juice
  • Dijon mustard
  • apple cider vinegar
  • black pepper 
  • salt

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post. 

four little bowls with apple cider vinegar, oil, soy milk, and mustard on a marble cutting board with two lemons on the side

HOW TO MAKE VEGAN MAYONNAISE 

The preparation of the vegan mayo doesn’t take more than 5 minutes. It absolutely couldn’t be any easier! 

ingredients for vegan mayo in a blender on a marble countertop before blending

1. STEP: Place all the ingredients in a blender except for the oil. Blend for about 10 seconds or until everything is combined. 

2. STEP: Then turn the blender to low and gradually add the oil (while the blender is still going on low). The easiest way to do this is to remove the lid plug (the little plastic plug in the middle of the lid) and pour the oil through it. 

3. STEP: When you’re done adding all of the oil, put the lid plug back on and turn the blender to high until the vegan mayo is thick enough for your liking. 

Vegan Mayo in a blender on a marble countertop after blending

RECIPE NOTES

  • Please don’t replace the soy milk with any other plant-based milk. The recipe does not work with almond, oat, or rice milk. The mayo will be less thick and creamy. 
  • Also make sure to use unsweetened soy milk. You can taste the difference, even if the soy milk is only lightly sweetened. 
  • If the vegan mayonnaise is too thick, just add a bit more of the soy milk. 
  • If you want, you could also substitute the canola oil with sunflower oil or avocado oil. I would not recommend olive oil as it has a very strong flavor. 
  • Are you a fan of aioli? Then add a clove of garlic before blending the ingredients in your blender. 
Vegan Mayonnaise in a glas jar with a hand holding a little wooden spoon with mayonnaise with chives and a lemon in the background

WHAT KIND OF BLENDER SHOULD I USE? 

I usually use my Vitamix for this recipe. However, basically any blender would do because you’re not processing any hard ingredients. 

You could also use an immersion blender if you want. I’ve tried it and it worked pretty well too. 

CAN I USE ANY OTHER PLANT-BASED MILK? 

No, I don’t recommend using any other plant-based milk than soy milk. I’ve tried it with unsweetened almond milk and I wasn’t very satisfied with the result. 

The mayo turned out to be rather thin. The recipe does not work at all with rice milk or oat milk. 

Always make sure to use unsweetened soy milk because you can taste the difference even if the milk is only very lightly sweetened. 

HOW LONG DOES THE VEGAN MAYONNAISE LAST? 

If you keep the mayo in an airtight container in the fridge, it will last up to four to five days. 

So if you think you can’t finish it in that time, just cut down the recipe and make a half batch. 

VEGAN MAYO

Course: RecipesCuisine: American
Servings

10

servings
Prep time

5

minutes
Cooking timeminutes
Calories

24

kcal

This homemade vegan mayo is rich, creamy, and thick! And you need only five ingredients and a blender! 

Ingredients

  • 1/2 cup unsweetened soy milk

  • 1 cup canola oil

  • 1 teaspoon lemon juice

  • 1/2 teaspoon Dijon mustard

  • 1 teaspoon apple cider vinegar

  • 1 pinch of black pepper

  • 1 pinch of salt

Directions

  • Place all the ingredients in a blender except for the oil. Blend for about 10 seconds or until everything is combined.
  • Then turn the blender to low and gradually add the oil (while the blender is still going on low). The easiest way to do this is to remove the lid plug (the little plastic plug in the middle of the lid) and pour the oil through it. 
  • When you’re done adding all of the oil, put the lid plug back on and turn the blender to high until the vegan mayo is thick enough for your liking. 

Notes

  • Please don’t replace the soy milk with any other plant-based milk. The recipe does not work with almond, oat, or rice milk. The mayo will be less thick and creamy. 
  • Also make sure to use unsweetened soy milk. You can taste the difference, even if the soy milk is only lightly sweetened. 
  • If the vegan mayonnaise is too thick, just add a bit more of the soy milk. 
  • If you want, you could also substitute the canola oil with sunflower oil or avocado oil. I would not recommend olive oil as it has a very strong flavor. 
  • Are you a fan of aioli? Then add a clove of garlic before blending the ingredients for the vegan mayonnaise in your blender. 

This recipe was created by veganheaven read the full article here

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