This thick and creamy vegan mayonnaise is a great egg-free substitute for regular mayonnaise. You can use vegan mayonnaise for sandwiches, as a base for dressings, and in salads.
Watch the video
You can make vegan mayonnaise in two ways: using soy milk or with aquafaba. I've included tips for both below!
Our vegan mayonnaise recipe is easy, tastes amazing, and lasts 2 weeks in the refrigerator.
Main ingredients
- Soy milk or aquafaba: Our vegan mayonnaise recipe pairs well with soy milk or aquafaba. If I had to choose one, I would lean towards soy milk. If you can't eat soy or have a can of chickpeas lying around, my recipe below works well when made with aquafaba (here's my ultimate guide to aquafaba).
- Oil: Like when it's done regular mayonnaise, you must drip oil to thicken the mayonnaise. I use a neutral oil like safflower or vegetable oil. Olive oil is an option, but mayonnaise will pick up the flavor of the olive oil, so I recommend a lighter, fruitier bottle.
- Vinegar:Red wine vinegar, white wine vinegar, or apple cider vinegar add tangy flavor. The vinegar livens up all the other ingredients and gives it a delicious flavor.
- Salt: As with most recipes, salt is essential for mayonnaise to taste good. So, add a pinch more salt if the mayonnaise is tasteless. I bet he'll fix it!
- Dijon mustard:Mustard is another emulsifier and adds an extra spicy flavor. By making our egg based recipeWe added mustard to it and we love it, so it's perfect to add here.
- Lemon juice: We included fresh lemon juice as an optional ingredient, but I always add a little when I have lemons.
- Sweetener: I normally don't add any sweetener, but it does an excellent job of balancing the vinegar. You can add maple syrup, brown rice syrup, and even cane sugar.
How to make vegan mayonnaise
By doing the most traditional egg-based mayonnaise, the oil is slowly beaten or mixed with the egg. By doing this slowly, the mixture emulsifies. That's why mayonnaise is thick, white and creamy.
When making vegan mayonnaise, the method is no different. In the egg-based recipe, the egg is what helps in the emulsification process. While, in the vegan recipe, soy milk or aquafaba do the heavy lifting.
A food processor is my device of choice when making vegan mayonnaise. Every time I use it, the recipe always works. Mayonnaise is an emulsion, which means that the oil is suspended in the soy milk (or aquafaba), forming a thick, creamy mixture.
Using a food processor makes it easy to add the oil slowly. When you make mayonnaise, you must first add the oil drop by drop. I know it takes time, but trust me, adding the oil slowly helps the emulsification process. Add it too quickly and the mayonnaise may never thicken, leaving you with a mess.
You can also use an immersion blender. to make this vegan mayonnaise recipe. Use a tall jar and remember to add a little air towards the end of making the mayonnaise. I do this by slowly moving the blender up and down. As you do this, you will notice that the mayonnaise becomes thicker.
Normal blenders are not so foolproof for this recipe. It is possible to make this recipe using your blender, but we have not had as much success as with the food processor and immersion blender.
You can also do it by hand, but it will take some time and effort. I highly recommend the food processor or immersion blender.
Ways to use vegan mayonnaise
Homemade vegan mayonnaise isn't just for sandwiches! Use it to make one of these delicious salads: We love using it to make ourppotato saladour Creamy Coleslaw or our brocoli salad.
It is absolutely perfect to make tuna salad either chicken salad. If you don't eat seafood or meat, simply substitute tuna or chicken for puree. chickpeas How do we do this? crushed chickpea salad.
You can also turn mayonnaise into your own creamy salad dressings! Try this simple tartar sauce.
Easy Vegan Mayonnaise
Vegan mayonnaise is a great egg-free substitute for regular mayonnaise. We use it for sandwiches, as a base for dressings and in salads. Below are methods for making vegan mayonnaise in a food processor and using an immersion blender. We haven't had as much success with a regular mixer.
For best results, use ingredients at room temperature.
Makes 1 1/2 cups
Watch us make the recipe
Will need
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 ½ teaspoons Dijon mustard
1 teaspoon fresh lemon juice, optional
1 cup (236 ml) neutral oil such as safflower oil or vegetable oil
A pinch of cane sugar or maple syrup, optional
Addresses
- Use a food processor
1Add the soy milk to a bowl of food processor. Process for 1 minute or until liquid begins to thicken.
2Add the vinegar, salt, mustard and lemon juice and process for another 30 seconds until well blended.
3Scrape down the sides and bottom of the bowl. Then, with the food processor running, slowly Add the oil in small drops until about a quarter of the oil has been added (adding the oil slowly is critical for proper emulsification).
4When you notice the mixture starting to thicken and emulsify, you can be a little less strict. Continue adding the oil slowly, but increase until you have a thin stream instead of drops of oil.
5After adding all the oil, scrape down the bowl and then process for 10 seconds.
6Try the vegan mayonnaise and then adjust with more salt or sweetener if you think it needs it.
7As the mayonnaise sits in the refrigerator, it thickens even more (after 3 to 4 hours). If the mayonnaise is too thin, you can blend more oil. Do this slowly.
- Use an immersion blender
1Add the soy milk, vinegar, salt, and mustard to a tall glass jar or mug using an immersion blender.
2Blend on high speed with an immersion blender until mixture begins to thicken.
3With the hand mixer on high speed, slowly add the oil. This will take between one and two minutes. Adding the oil slowly helps the mayonnaise emulsify and thicken.
4When you're done adding the oil, move the immersion blender up and down to introduce some air.
5As the mayonnaise sits in the refrigerator, it thickens even more (after 3 to 4 hours). If the mayonnaise is too thin, you can blend more oil. Do this slowly.
Adam and Joanne's advice
- Storage: Store the vegan mayonnaise in an airtight container in the refrigerator for 2 weeks. While it's sitting, some liquid may collect on top. However, I found that it mixes back in with a spoon without a problem. I do not recommend freezing.
- Replace soy milk with aquafaba: Use 1/4 cup (60 ml) of aquafaba. The aquafaba is whipped at a higher volume, so we use less than when we make this recipe with soy milk. There is no need to change the other ingredients listed in the recipe. Since we use less aquafaba, there may not be enough liquid left for the processor blades to blend at first. Once you start adding the other ingredients, you should be fine. I got the best results with canned bean aquafaba. Before opening the can, shake it vigorously so that the aquafaba becomes more starchy from the beans.
- The nutritional data provided below are estimates. The calculations correspond to mayonnaise made with soy milk and without added sweetener.
Nutrition per serving Portion size 1 tablespoon / calories 82 / Total fat 9.2g / Saturated fat 1.2g / Cholesterol 0mg / Sodium 58.4mg / Carbohydrate 0.1g / Dietary fiber 0g / Total sugars 0g / Protein 0.1g