Wondering how to make vegan mayo? Luckily, making vegan mayo at home is simple and doesn’t require many ingredients.
Here’s what you’ll need to create a tangy, creamy plant-based mayo:
- One teaspoon of fresh lemon juice
- ½ teaspoon of sea salt
- A pinch of maple syrup or cane sugar
- White or red wine vinegar
- 1 ½ teaspoon of Dijon mustard or dry mustard
- ½ cup of soy milk at room temperature
- 1 cup neutral grapeseed, sunflower or vegetable oil
You can also swap out the vinegar for apple cider vinegar if you don’t have any in your pantry.
The main ingredients that create a creamy dipping sauce are neutral oil and soy milk. It’s best to use soy milk that’s unsweetened. If you don’t want soy milk, you can opt for aquafaba.
Whether you use soy milk or aquafaba, the result is still delicious. Of course, you can put any seasonings or spices you’d like. Many people enjoy adding roasted garlic to their homemade mayo to give it a robust flavor.
If you’re wanting a simple mayo, it’s best to use vinegar, lemon juice, salt, and a sweetener for the perfect balance of savory with a hint of sweetness.
This mayo will last around two weeks in the fridge.
The blending process is a big part of making vegan mayo at home successfully. If it’s not blended correctly, your mayo won’t be thick enough. It may also have a strange consistency.
To ensure you create the creamiest mayo possible, consider using a food processor or an immersion blender.
How To Properly Blend Vegan Mayo
Here’s how to blend your mayo using an immersion blender and a food processor.
In a glass jar, mix the salt, mustard, and vinegar. You can also mix it with the cup included with the blender.
Next, blend all the ingredients on high in the immersion blender until it gets thick.
While the blender is still going, slowly pour in the oil. You must add it in very slowly. It may take a couple of minutes, but you’re on the right track once it firms up a fair bit.
Once you’ve added all the oil, gently move the blender in an up and down motion. This movement will help to loosen it up and allow air to enter.
If it’s too loose, add a tiny amount of more oil until it thickens. Otherwise, leave it in the fridge, which will help it set.
Put the soy milk into the food processor for one minute so it can thicken. Next, pour in the salt, mustard, vinegar, and lemon juice. Process everything for 30 more seconds.
To emulsify correctly, add the oils slowly. Add it one tablespoon at a time if you’re blending with a food processor.
Now you can taste the mixture and tweak the flavor with more salt or anything it may need more of.
Next, place the mixture in the fridge for a few hours to set. If it’s still loose once you take it out, you can always blend it again until it thickens.