Vegan Mayo
A homemade vegan mayonnaise made with soy milk and oil.
Servings 12
Calories 172kcal
Ingredients
- 1 cup canola oil or any other neutral-flavored oil
- 1/2 cup soy milk (plain unsweetened) or Ripple for soy-free
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Add the oil, plain soy milk, lemon juice, and apple cider vinegar. and salt to your blender and let it sit for about 2 minutes. (This will start to curdle your milk.)
- Blend on high for 30 seconds.
- Scrape the edges and blend again for 30 seconds.
Video
Notes
- Use the thick, creamy soymilk that comes in the refrigerated section. Something like Silk plain unsweetened, or an equivalent, will give you the thickest, creamiest mayo!
- Measure the ingredients very carefully. The correct ratio of oil to protein to acid is the magic that makes this vegan mayo recipe work!
- I can't stress this enough! Just a small variation in measuring these ingredients will make your mayo thin and runny.
- Immersion blenders work great for this recipe, too! That way you don't have to stop and stir.
- Don't cut the recipe in half. I don't know why, but it never works as well if you cut the recipe in half.
- If your mayo is runny, you can add unflavored soy or pea protein to give it enough protein to set. If you don't have either of these, about 1-2 tbsp of nutritional yeast will give it enough protein to thicken it. (The nutritional yeast will make it have a little bit of a cheesy flavor, but if you are okay with that, it will give you a thicker mayo.
- Note: The mayo will firm up a little more once it has been refrigerated for a few hours.
Nutrition
Serving: 2tbsp | Calories: 172kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg