Easy Vegan Mayo
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
20
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Calories
96 kcal
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Course
Condiments
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Cuisine
American
Easy Vegan Mayo
Description
Easy Vegan Mayo is made by blending room temperature soy milk with a neutral-tasting oil, apple cider vinegar (or lemon juice), and salt. The key ingredient is soy milk, which contains natural emulsifiers that help thicken the mayo to a texture similar to traditional mayonnaise. Blending the ingredients with an immersion or regular blender results in a creamy, smooth dressing.
The acidity from the vinegar or lemon juice adds brightness to the mayo while salt enhances flavor. Using unflavored, unsweetened soy milk produces the best consistency and neutral taste, ensuring the mayo complements various dishes without overpowering them.
This vegan mayonnaise works as a substitute for traditional mayo in sandwiches, dips, dressings, and spreads. It keeps well chilled for up to two weeks in a clean jar, which allows the flavors to meld further. Adjustments to vinegar or salt can be made after blending to suit personal taste.
Allowing the soy milk to reach room temperature before blending is important for proper emulsification. The recipe suggests experimenting with different vinegars or lemon juice substitutes for variety, noting that these may subtly alter the flavor.
Ingredients
- 1 cup neutral oil I use canola, sunflower, vegetable etc, 250ml
- ½ cup soy milk 125 ml (at room temperature, unsweetened, 120ml
- 2 teaspoons apple cider vinegar or lemon juice
- ¼ teaspoon salt
Instructions
- Let the soy milk come up to about room temperature (so it’s the same temp as the oil). Add all ingredients to a large jug and blend with an immersion blender (or regular blender) until thick and smooth. It will only take a minute or so!
- Add all ingredients to a large jug or tall container and blend with a hand stick blender, starting at the bottom and working your way up, until thick and smooth. It will only take a minute or so!
- Taste and add more vinegar or salt, if required.
- Store in a clean lidded jar in the fridge for up to 2 weeks.
Notes
- The recipe yields about 1½ cups of vegan mayo, sufficient for multiple uses.
- Use unflavored and unsweetened soy milk because it contains emulsifiers needed to thicken the mayo effectively.
- Let the soy milk come to room temperature before blending to ensure the mixture emulsifies properly.
- Adjust the amount of vinegar or salt after blending to perfect the flavor to your preference.
- Store the mayo in a clean, sealed jar in the refrigerator for up to two weeks; flavors improve after chilling for at least 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 31mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 13IU | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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