This homemade vegan mayonnaise is one of my pantry essentials. Easy to make and superbly versatile, this classic condiment is great in everything from sandwiches to salad dressings. Much healthier than the store-bought mayo, this recipe is a keeper!
Like many kids growing up in a busy household, mayonnaise was a staple in our snacking and quick meal fixes. And I was totally on board with all the rolls and burgers we got in lunch boxes slathered with mayo! It was delicious and convenient.
However, like most food awakenings of mine – once I tried homemade mayo, there was no going back for me. Delicious, creamy and so simple to make!
Homemade Vegan Mayonnaise Vs. Store-Bought Mayo
- Longevity: One of the reasons it’s easier to keep buying mayonnaise is that what’s available in supermarkets tends to be hardier. You can buy a jar and keep it in your fridge for months, not having to worry so much about an expiry date. That being said,its preservatives which allow store bought mayo to live longer, which is something you can get rid of by making it at home.
- Preservatives: What started putting me off about store bought mayo the most was a filmy taste, indicative of preservatives used to improve the shelf life. With homemade mayo, you can enjoy wholesome ingredients and the flavours they impart without added sugars etc.
- Egg-Free: The traditional mayonnaise uses egg yolk as an emulsifier. In this recipe, we don’t use egg, but protein rich soy milk.
- Taste: The reason I switched to homemade mayo in the first place is that it tastes remarkably better! Its got a delicate tang and beautiful richness that you just wont find from the standard market version!
Why make this recipe vegan?
I’m not vegan, but wherever I’m not sure about sourcing good quality eggs, I avoid using them altogether. Nothing against eggs, but I like to play it extra safe where raw eggs are involved!
Plus, without eggs, the homemade vegan mayonnaise lasts longer. You can use it for up to 3 weeks (if kept in an airtight jar, in the fridge), as opposed to homemade mayo with egg that lasts no more than a week or so.
How to make the Homemade Vegan Mayonnaise
This recipe is adapted from the Oh She Glows Cookbook.
A quick note before starting – mayonnaise is a stable emulsion. Oil is whipped into the mixture to form the creamy sauce. The mustard serves as a stabilizer to keep the dispersed oil molecules where they are.
Ingredients
- Oil: You can use any oil here. I used olive oil because of the richness and flavour it imparts. You can also use canola oil for a lighter touch!
- Soy Milk: As does the author of this cookbook, I also don’t recommend using any other dairy-free milk than soy milk. It’s protein-rich, which helps this mixture thicken. Also, don’t use sweetened soy milk unless you want a little extra sweetness.
- Mustard: The original recipe calls for dried mustard powder, which I did not have on hand. I used store-bought mustard here which worked very well. You can use whichever you have on hand!
Process
- Combine the soy milk, mustard, sea salt, black pepper, maple syrup, vinegar, and lemon juice in a blender.
- Blend to make a smooth sauce. You will need to keep scraping down the sides of the blender.
- Keep the blender on low speed and very very slowly pour the oil in a steady stream.
- Important – make sure you are pouring the oil in very slowly as this step will ensure nice, thick emulsification. This step is where your patience may be a little tested!
- I start with 3/4 cup of oil. I add an additional 1/4 cup only if I see that the mixture needs to be thickened more.
Don’t worry if your mixture is not emulsifying, it will thicken up! Plus, it will further thicken as it chills.
- When your mixture is creamy and thickened, taste and adjust for seasoning.
- Transfer to an air-tight jar and keep refrigerated. This will last 3 weeks.
Variations
- Make it spicy: Add some sriracha or chili sauce to give this condiment some heat
- Herbs: Add 1 TBSP of pesto or some fresh chopped basil/parsley
- Garlic Mayo: Add 2 cloves of raw garlic to the mixture while blending
How to use the Vegan Mayonnaise
The wonders of this condiment never cease! I can’t tell you how many times its come to my rescue in a rushed meal. From being the star of a meal to tying it together, the vegan mayo is great in many ways:
- Burgers & Sandwiches
- Wraps
- Salad Dressing
- Quesadilla
- Dipping for chips, fries, veggies
I hope this blog has convinced you to try homemade vegan mayonnaise. I promise, it’s easy, fresher, lighter and tastes excellent. If you give this recipe a try, leave a comment below. I’d love to hear about your experience!
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Homemade Vegan Mayonnaise
Ingredients
- 1/2 cup Soy milk, plain, unsweetened
- 1 tsp Wholegrain mustard
- 3/4 tsp Sea salt
- 1/2 tsp Black pepper, coarsely ground
- 1 tsp Maple syrup You can also use granulated sugar.
- 1 tsp Red wine vinegar/ Apple cider vinegar
- 2 tsp Lemon juice
- 3/4 -1 cup Olive oil You can use any neutral tasting oil you prefer.
Instructions
- Combine soy milk, mustard, sea salt, black pepper, maple syrup, vinegar, and lemon juice in a blender.
- Blend to make a smooth sauce. You will need to keep scraping down the sides of the blender.
- Keep the blender on low speed and very very slowly pour the oil in a steady stream.
- Make sure you are pouring the oil in very slowly as this step will ensure nice, thick emulsification. So take your time doing this.
- I start with 3/4 cup of oil. I add an additional 1/4 cup only if I see that the mixture needs to be thickened more.
- When your mixture is creamy and thickened, taste and adjust for seasoning.
- Transfer to an air-tight jar and keep refrigerated. This will last 3 weeks refrigerated.
- Use for making sandwiches, dips, salad dressings. Enjoy!
Notes
I’ve been wanting to try vegan mayo for AGES. This was really nice and simple to follow, thanks!
YAY I’m so glad to hear that, Jerry! Thanks for stopping by xx