Homemade Vegan Mayonnaise
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!
Servings: 1.5 cups
Calories: 1318kcal
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
This recipe has been adapted from The Oh She Glows Cookbook.
Nutrition
Serving: 1Cup | Calories: 1318kcal | Carbohydrates: 6g | Protein: 3g | Fat: 145g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 106g | Sodium: 1234mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg