Easy Vegan Mayonnaise
- PREP 10min
- TOTAL 10min
Vegan mayonnaise is an excellent egg-free substitute for regular mayonnaise. We use it for sandwiches, as a base for dressings, and in salads. Below are methods for making vegan mayo in a food processor and using an immersion blender. We have not had as much success with a regular blender.
For the best results, use room-temperature ingredients.
You Will Need
1/2 cup (120ml) soy milk, at room temperature
1 tablespoon red or white wine vinegar
1/4 teaspoon fine sea salt, plus more to taste
1 ½ teaspoons Dijon mustard
1 teaspoon fresh lemon juice, optional
1 cup (236ml) neutral oil like safflower oil or vegetable oil
Pinch cane sugar or maple syrup, optional
Directions
Using a Food Processor
Add the soy milk to a food processor bowl. Process for 1 minute or until the liquid begins to thicken.
Add the vinegar, salt, mustard, and lemon juice, and process for another 30 seconds until well blended.
Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil in tiny drops until about a quarter of the oil has been added (slowly adding the oil is critical for proper emulsification).
When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. Continue to add the oil slowly, but increase to a thin stream instead of drops of oil.
After adding all the oil, scrape the bowl and then process for 10 seconds.
Taste the vegan mayo, and then adjust with more salt or a sweetener if you feel it needs it.
As the mayonnaise sits in the fridge, it thickens even more (after 3 to 4 hours). If the mayonnaise is too thin, you can blend more oil. Do this slowly.
Using an Immersion Blender
Add the soy milk, vinegar, salt, and mustard to a tall glass jar or cup with an immersion blender.
Blend on high with an immersion blender until the mixture begins to thicken.
With the immersion blender on high speed, slowly add the oil. This will take one to two minutes. Adding the oil slowly helps the mayonnaise emulsify and thicken.
As you finish adding the oil, move the immersion blender up and down to introduce some air.
As the mayonnaise sits in the fridge, it thickens even more (after 3 to 4 hours). If the mayonnaise is too thin, you can blend more oil. Do this slowly.
Adam and Joanne's Tips
- Storing: Store vegan mayo in an airtight container in the refrigerator for 2 weeks. As it sits, some liquid might pool at the top. However, I’ve found that it mixes back with a spoon with no issues. I do not recommend freezing.
- Substitute soy milk with aquafaba: Use 1/4 cup (60ml) of aquafaba. The aquafaba whips up to a larger volume, so we use less than when making this recipe with soy milk. The other ingredients listed in the recipe do not need to change. Since we use less aquafaba, there may not be enough liquid for the processor blades to blend at first. Once you start adding the other ingredients, you should be okay. I’ve had the best results with aquafaba from canned beans. Before opening the can, vigorously shake it so the aquafaba becomes extra starchy from the beans.
- The nutrition facts provided below are estimates. Calculations are for mayonnaise made with soy milk and no added sweetener.