Creamy Vegan Mayonnaise
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PREP TIME 5 mins
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COOK TIME
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TOTAL TIME 15 mins
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YIELDS 1 1/2 cups
Ingredients
- 1/2 cup soy milk (room temperature)
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 2 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 cup Ostro Walnut Oil
- 1/2 tsp maple syrup
Optional to add some more excitement
- 1 small clove garlic, peeled & chopped
- 1 tsp dried mint
- 1/4 tsp Habanero chili oil
- You can use other oils to change the colour of your mayo e.g. flax oil or pumpkin seed oil to make the mayo more yellow or greenish
The key to success with this recipe is not to use almond or oat milk but really using soy milk. Soy milk has more fat and makes for a creamy mayo. If you try to avoid soy altogether, try our vegan cashew mayo recipe instead.
Instructions
Vegan mayonnaise is an excellent egg-free substitute for regular mayonnaise. The greatest challenge is to get a consistency similar to regular mayo, therefore we've made this recipe with seven different plant based milks and found that it really only works with soy milk.
We use this vegan mayo for sandwiches, as a base for dressings, and in salads. Methods for making vegan mayonnaise in a food processor is below. Please keep in mind, you can use various techniques to make this mayo, however, I strongly recommend a technique that allows you to slowly drizzle in the oil to make the emulsification fully play out.
Making Mayonnaise in a Food Processor
- Add the soy milk to the bowl of a food processor. Process for about two minute or until the liquid begins to thicken.
- 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 until about a quarter has been added.
- Once the mixture is beginning to thicken and emulsify continue to add the cold-pressed oil slowly.
- After adding all of the oil, scrape the bowl, and then process for another 30 seconds.
- Taste the mayo, and adjust with more salt, vinegar or maple syrup as desired.
- As the mayonnaise sits in the fridge, it thickens even more. If you think the mayo is too thin, you can slowly blend more oil into it.
Making Mayonnaise with an Immersion Blender
- Add the soy milk, vinegar, salt, and mustard to a tall glass jar or the tall cup that comes with most immersion blenders.
- 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.
- I recommend to move the immersion blender up and down to introduce some air once all the oil has been added. If the mayonnaise is too thin, add a little more oil to help it thicken. (As the mayonnaise sits in the fridge, it thickens even more.)
Storing
- Store vegan mayonnaise in an air-tight container in the fridge for 2 to 3 weeks. When taking the container out of the fridge, mix well with a spoon so that liquid that might pool at the top is easily mixed in again.
