Vegan mayonnaise is an excellent egg-free substitute for regular mayonnaise. We use it for sandwiches, as a base for dressings, and in salads. Methods for making vegan mayonnaise in a food processor and using an immersion blender are below. We have not had as much success with a regular blender.
1/2 cup (120 ml) room temperature soy milk, see tips below for substituting aquafaba
1 tablespoon red or white wine vinegar, can substitute apple cider vinegar
1/4 to 1/2 teaspoon fine sea salt
1 ½ teaspoons Dijon mustard or substitute 1/2 teaspoon dry mustard
1 teaspoon fresh lemon juice, optional
1 cup neutral oil like sunflower, grapeseed or vegetable oil
Pinch cane sugar or maple syrup, optional
Add the soy milk (or aquafaba) to the bowl of a food processor. Process for about one minute or until the liquid begins to thicken. Note that if using aquafaba, there might not be enough liquid in the bowl for the blades to process. If this happens to you, move on to the next step.
Add the vinegar, salt, mustard, and lemon juice to the bowl, and then process for another 30 seconds so that everything is 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 has been added (this is critical for proper emulsification).
You can be a little less strict when you notice that the mixture is beginning to thicken and emulsify. Continue to add the oil slowly, but increase to a thin stream instead of drops of oil.
After adding all of the oil, scrape the bowl, and then process for 10 seconds.
Taste the 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. If you think the mayonnaise is too thin, you can blend a little more oil into it. Do this slowly.
Add the soy milk (or aquafaba), vinegar, salt, and mustard to a tall glass jar or the tall cup that comes 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. Adding the oil will take one to two minutes. Adding the oil slowly helps the mayonnaise to emulsify and thicken.
As you finish adding the oil, move the immersion blender up and down to introduce some air. If the mayonnaise is too thin, add a little more oil to help it thicken some more. (As the mayonnaise sits in the fridge, it thickens even more.)
Store vegan mayonnaise in an air-tight container in the refrigerator for 2 to 3 weeks. As it sits, some liquid might pool at the top. However, I’ve found that it mixes back in with a spoon with no issues.