Homemade Vegan Mayonnaise
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!
Appetizer, Side Dish
vegan mayonnaise recipe, eggless mayonnaise recipe, homemade mayonnaise recipe
Soy milk, plain, unsweetened
Black pepper, coarsely ground
You can also use granulated sugar.
Red wine vinegar/ Apple cider vinegar
You can use any neutral tasting oil you prefer.
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
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!
This recipe has been adapted from
The Oh She Glows Cookbook
Homemade Vegan Mayonnaise -
-March 8, 2021