Tangy everyday vegan mayonnaise recipe. This mayo is so easy to make -- it takes less than 5 minutes! I slather it generously on bread to make Tofurkey sandwiches, MLT (mushroom, lettuce, and tomato) sandwiches, and as a dip for french fries. Yum! It's also perfect for making chickpea toona or potato salads. I highly recommend making two batches, one plain and the other with sriracha for a spicy option.
I've missed having access to yummy vegan mayo, such as Vegenaise and Hellman's, since moving from the UK to Italy last year. The local supermarkets have their own brands, but they come in teeny tiny little jars which were not quite cutting it for me. I decided to research DIY recipes and am blown away at how simple it is! Only a few ingredients blitzed together using an immersion blender, and voila! A full-sized mayo jar that keeps for several weeks. The key here is starting with everything at room temperature and using soy milk. Soy milk emulsifies with the oil and gives that smooth and creamy texture. I do not recommend using olive oil. In my experience, it's too strongly flavored and results in bitter mayonnaise. Not terrible, but not great either.
- 1 cup oil any neutral oil will do, such as sunflower/canola/rapeseed
- 1/2 cup soymilk
- 2 tsp apple cider vinegar or lime juice or white vinegar
- 1 tsp mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Optional: 1 tbsp sriracha
- Make sure all ingredients are at room temperature.
- Add all ingredients to a jar or tall cup wide enough to insert a hand-held immersion blender.
- Place immersion blender into the bottom of the jar.
- Blend for 10-15 seconds, allowing the mixture to emulsify.
- Slowly move the blender up and down sides to incorporate all ingredients.
- Use a rubber spatula to transfer mixture to a sealed jar for storing. Licking optional.
- Keep refrigerated. It will thicken even more with time.
Tried this recipe?Let us know how it was!
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