Homemade Vegan Mayonnaise
Make thick and creamy plant based vegan mayonnaise in seconds with an immersion blender and just 5 common ingredients!
Servings: 1.5 cups
Equipment
- immersion blender
Ingredients
- 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
Instructions
- 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.
Notes
more 30 second immersion blender sauces to try!
Nutrition
Serving: 1 Tbsp · Calories: 83 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Sodium: 53 mg · Potassium: 8 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 19 IU · Vitamin C: 1 mg · Calcium: 7 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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