Vegan Mayonnaise
Recipe by Joanne Gallagher at Inspired Taste.
I use this in my Vegan Tofu Egg Salad.
Ingredients
- 1/2 cup (120 ml) soy milk, at room temperature
- 1 tablespoon red or white wine vinegar
- 1/4 teaspoon fine sea salt, plus more to taste
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice (optional)
- 1 cup (236 ml) neutral oil, like safflower or vegetable oil
- Pinch of cane sugar or maple syrup (optional)
Steps
- Start with room-temperature ingredients. Blend the soy milk in a food processor for about 1 minute, until it starts to thicken.
- Add the vinegar, salt, mustard, and lemon juice. Blend for 30 more seconds.
- Scrape down the bowl. With the machine running, add the oil a few drops at a time until about a quarter of it is in. Going slow here is what makes the mayo thicken.
- Once it starts to thicken, pour in the rest of the oil in a thin, steady stream.
- Scrape the bowl and blend for 10 more seconds. Taste it and add more salt or a pinch of sugar if needed.
- Chill it in the fridge. It gets thicker after 3–4 hours. If it's still too thin, slowly blend in a little more oil.
Notes
No food processor? Put everything except the oil in a tall jar and blend with an immersion blender until it thickens. Then slowly pour in the oil while blending, moving the blender up and down at the end.
No soy milk? Use 1/4 cup aquafaba (the liquid from a can of chickpeas) instead.
Keeps in an airtight container in the fridge for 2 weeks. Stir it if a little liquid settles on top. Don't freeze it.
Original recipe: Easy Vegan Mayonnaise, Inspired Taste. Steps rewritten in my own words.