Make thick and creamy plant based vegan mayonnaise in seconds with an immersion blender and just 5 common ingredients!
homemade vegan mayonnaise is a game changer
If you didn’t know my homemade mayonasie was plant based, you’d never guess in a million years. If you’re thinking about going a little more plant based in your eating, this is really sweet. And now you can veganize all your favorite dressings and pasta salads.
You might have seen my 30-second mayonnaise recipe, it’s pretty epic. Who knew that the condiment we’ve bought all our lives was so incredibly easy to make at home ~ it’s so empowering! And now for those of you who don’t eat eggs, or follow a vegan diet, there’s a plant based mayo that’s just as easy to whip up at home.
what’s the difference between regular mayonnaise and vegan mayonnaise?
The two look and taste almost identical, except that vegan mayo contains no animal products (i.e.eggs)…
- Regular mayonnaise is an emulsified sauce made from eggs and oil, with a little bit of acidity in the form of vinegar or lemon juice.
- Vegan mayonnaise substitutes either soy milk, aquafaba (chickpea water) or tofu for the eggs. I prefer to use soy milk, and my recipe results in a perfectly thick creamy mayo.
- Vegan mayonnaise is plant based, and contains no cholesterol. It also avoids the issue of the dangers associated with eating raw eggs.
5 simple ingredients
It helps to have your milk and oil at room temperature, this will aid the emulsification process.
- SOY MILK ~ soy milk is going to replace the eggs in your mayo. Some recipes for vegan mayonnaise use aquafaba, or chickpea water, instead. I’ve tried that but much prefer the texture and flavor you get using soy milk.
- VEGETABLE OIL ~ you have a lot of leeway in choosing your oil, just remember that a strongly flavored oil like olive will give that flavor to your mayo. I like to use a mild neutral oil like vegetable, canola, or safflower. Almond or avocado oil will also work. Avoid coconut oil because that becomes solid when it’s refrigerated.
- VINEGAR ~ I use apple cider vinegar, you can also use white vinegar or white wine vinegar. This, along with the mustard below, helps emulsify the sauce.
- MUSTARD ~ choose a creamy mustard, I like Dijon. (A grainy mustard will make a grainy mayo!)
- SALT ~ essential to bring out the mild flavor in mayonnaise.
add extra flavor to your vegan mayonnaise!
The sky’s the limit here, almost any herb or spice can be added to jazz up your mayo…
- chili, cayenne, or chipotle powder
- curry powder
- garlic, either fresh or granulated
- truffle salt
- tomato or anchovy paste
- fresh herbs like basil or tarragon
how you’re going to use your vegan mayo
Vegan mayo can be used exactly as you would use regular mayo, so go for it! You can veganize your favorite dressings, dips, and sandwich spreads.
- Cabbage and Fennel Slaw with Creamy Jalapeño Dressing
- Creamy Sweet Corn Salad
- Lemon Basil Pasta Salad
- Broccoli Honeycrisp Slaw
- Mexican Street Corn Potato Salad
- Tomato Toast with Basil Mayonnaise
Homemade Vegan Mayonnaise
- immersion blender
- 1/2 cup soy milk, at room temperature
- 2-3 tsp apple cider vinegar (you can substitute fresh lemon juice if you like.)
- 1 tsp creamy mustard
- 1/2 tsp salt
- 1 cup vegetable oil
- Put all your ingredients into the cup that came with your immersion blender, or a jar that just fits the blender head. You need a narrow container because this will help the emulsion process. Do not try to do this in a mixing bowl.
- Start with the mixer head at the bottom of the jar and turn it on. Let it mix for a few seconds to start the emulsion process, then slowly lift and swirl it around the jar until the mayonnaise is thick. This will only take seconds.
- Refrigerate your mayonnaise in an airtight container and plan to use within 10 days or so. The mayonnaise will thicken further as it chills.