This vegan mayo–made with soy milk, oil, vinegar, mustard, and salt–whips up light and fluffy in the blender. Think of adding a dollop or a schmear to sandwiches, salad dressings, anyplace you would use mayonnaise.
How To Know Which Type Of Plant-Based Milk To Use
When it comes to making vegan mayonnaise, not all milks are created equal. In this particular recipe, for the proper emulsification to occur so that you end up with a truly mayo-like consistency, it’s critical that you use soy milk, not any other sort of nondairy milk. Trust us.
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Makes about 1 1/4 cups
In a blender, combine the soy milk, vinegar, mustard, and salt. Pop the lid on and blend on high for 2 seconds.
With the motor running on medium-high or blend, slowly add the oil through the opening in the lid. Blend until the mixture thickens, about 2 minutes. (You may not need all of the oil. The more oil you add, the thicker the mayonnaise will be).
Use immediately or transfer leftovers to a jar, screw on the lid, and refrigerate for up to 5 days.
Recipe Testers' Reviews
This mayonnaise has great consistency and taste. It was enthusiastically and repeatedly raved about by both my children, and let me tell you, my youngest is a pretty tough customer.
I have often made typical mayonnaise, but this is my first vegan mayo. I have to say that I was very pleasantly surprised by the results. The recipe worked very well as written, the measurements are on point, and it took me just a bit longer than 2 minutes to emulsify. I have a variable speed blender, so I may have started the process on too low a setting. Once I bumped up the dial, it emulsified quite quickly.
This recipe is most definitely a keeper. I will certainly make it my go-to mayo. Healthy and tasty!
This was a great substitute for traditional mayo. This vegan mayo was thick and velvety. No heavy egg flavor and it came together in a flash without any special ingredients!
You could easily flavor this in a variety of ways and would be great as a base for dips and spreads.
Total time was 5 minutes. I used 2 T shy of the full cup of oil and my mayo was plenty thick and beautifully emulsified.
I drizzled it on hot grilled scallions and dipped my roasted rosemary new potatoes into it. I jazzed up the little cup of mayo I was using with a bit of extra Dijon. I could see trying to infuse the oil with spices prior to cooling and then blending for different color and flavor variations.
All in all I really liked how simple this recipe was and how many options it has to be seasoned. The vegan mayo on its own felt a bit bland but I think I was just expecting the egg flavor. I'm not a big mayo fan to begin with so I view it as a welcome departure from the norm. I would absolutely make this again!