I have tried lots of vegan mayo recipes. I have tried making it with aquafaba (the water inside a can of cooked chickpeas), I have also tried making it with blended white beans. They are all delicious and healthy especially mayo made out of white beans since it is oil free! But to be honest I don’t have time to cook it very often.
So I came up with this delicious mayo recipe that you won’t believe how amazing this is. It has a creamy consistency because of the soy milk and oil.
You can use this vegan mayo in different recipes and dips. I recently made a delicious dip for my crispy sweet potatoes and it was amazing!
How is vegan mayo made?
The crucial ingredient of this mayo is unsweetened soy milk. It won’t work if you do not use soy milk so you can not substitute it. You have to combine unsweetened soy milk, mustard pate, lemon juice, salt and apple cider vinegar. Whisk them with a high immersion blender or in a blender. After they are well combined add slowly the natural oil until a creamy consistency is formed. This vegan mayo takes about 5 minute or less to make and stays fresh for about 1 week in the fridge.
It is better if you use natural oil like sunflower oil, corn oil or avocado oil. Olive oil has a strong flavor so I don’t know how it will turn out. I made mine with corn oil but if you try another type of oil, let us know on our social media.
Store it in a sealed jar in the fridge where it will stay good for about 7 days.
Try this vegan mayo because it is:
- creamy
- versatile
- easy
- takes only 5 minutes
- is delicious
- is perfect for dips
If you try this vegan mayo let us know on our social media. We would love to hear from you!
Vegan mayo is an easy way of making mayo out of unsweetened soy milk, natural flavored oil like corn or avocado oil, salt, mustard, lemon juice and apple cider vinegar. It has such a creamy texture you would be amazed. You will not buy vegan mayo on the store anymore after trying this. This vegan mayo will last around 7 days in the fridge.
Yields: About 1 and 1/2 cups
Ingredients
- 3/4 cup vegetable oil
- 1 tsp mustard paste
- 2 tbsp lemon juice
- 1/2 cup soy milk
- 1/2 tsp salt
- 1 tbsp apple cider
Preparation
- Combine soy milk, lemon juice, salt, apple cider vinegar and mustard paste in a measuring jug or in the container that comes with an immersion blender. Blend the ingredients.
- Slowly add the oil while the blender is on and the mixture becomes like a thick consistency.
- Store it in a sealed jar in the fridge where it will stay good for about 7 days.
