Making Vegan Mayonnaise at home is simple, and it’s a great way to avoid store-bought options that may contain eggs or other non-vegan ingredients. This recipe is creamy, tangy, and perfect for sandwiches, salads, and dips!
Serves: 8
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 1/2 cup unsweetened soy milk (or other plant-based milk)
- 1 cup neutral oil (like canola or sunflower oil)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground turmeric (optional, for color)
Instructions:
- Combine Wet Ingredients:
- In a high-speed blender or food processor, combine the soy milk, apple cider vinegar (or lemon juice), Dijon mustard, salt, garlic powder, and turmeric.
- Add Oil Gradually:
- With the blender or food processor running, slowly drizzle in the oil. It’s important to add the oil very gradually to ensure the mayonnaise emulsifies properly.
- Blend Until Thickened:
- Continue blending until the mixture thickens and becomes smooth and creamy. This should take about 30 seconds to 1 minute.
- Adjust Flavor:
- Taste the mayo and adjust the seasoning as needed. You can add more salt, lemon juice, or mustard to suit your taste.
- Refrigerate:
- Transfer the mayo to a clean jar or container and refrigerate for at least an hour before using. It will continue to thicken as it chills.
Tips:
- For a Thicker Consistency: Add more oil, a little at a time, until you reach the desired consistency.
- Flavor Variations: You can customize your vegan mayo by adding minced garlic, smoked paprika, or fresh herbs for added flavor.
- Storage: Store in an airtight container in the fridge for up to 1-2 weeks.
This Vegan Mayonnaise is creamy, tangy, and incredibly versatile. It’s perfect for adding to sandwiches, wraps, or as a base for dips and dressings. The best part? You can make it in just a few minutes with simple, plant-based ingredients!
