A creamy, dairy-free alternative to traditional mayonnaise with a rich and smooth texture. Made with simple, wholesome ingredients that come together in minutes, this vegan mayo is a perfect addition to sandwiches, dressings, and dips. Its luscious consistency and well-balanced flavor make it an essential staple for plant-based cooking.
Ingredient Breakdown
A well-balanced vegan mayo relies on key ingredients that work together to create a smooth, creamy emulsion. Neutral oil forms the base, giving the mayo its signature silky consistency without overpowering the flavor. Original soy milk is crucial for emulsification, as its natural proteins help stabilize the mixture. Apple cider vinegar adds a hint of tanginess, though lime juice or white vinegar can be used as alternatives. Dijon mustard enhances the texture while adding depth of flavor, and garlic powder and sea salt work together to bring a well-rounded savory note.
Step-by-Step Preparation Guide
Preparing the Ingredients
For a successful emulsification process, all ingredients should be at room temperature. If the soy milk is cold, warming it slightly in the microwave for about 10 seconds ensures proper blending. Using a tall jar for immersion blending prevents splattering and helps achieve the perfect consistency.
Layering for Emulsification
The layering process is critical for a smooth emulsion. Adding the oil last and allowing it to sit for a minute creates a separation that encourages proper blending. Letting the ingredients settle before blending helps the emulsification take place more effectively.
Blending to the Right Consistency
Using an immersion blender correctly ensures the mayo thickens properly. Placing the blender at the bottom of the jar and blending for about 15 seconds without moving it allows the initial emulsification to occur. Once the mixture starts to thicken, slowly moving the blender up and down fully incorporates the oil, resulting in a smooth and creamy texture.
Final Adjustments and Storage
After blending, tasting the mayo allows for adjustments in seasoning. If needed, a little more salt or vinegar can be added for balance. Transferring the mayo to an airtight container and refrigerating it helps it thicken further. Stored properly, it remains fresh and usable for days.
Recipe Tips & Frequently Asked Questions
Best oils to use for a neutral yet rich flavor:
Canola, sunflower, grapeseed, or avocado oil work well. Avoid coconut oil as it solidifies in the fridge.
Common mistakes that can cause the mayo to break and how to fix them: If the emulsion fails, add a teaspoon of soy milk and blend again to restore consistency.
How to make a thicker or thinner version depending on usage:
Adjust the oil ratio slightly, adding more for a thicker mayo or blending in a touch of water to thin it out.
Can I use a different type of plant-based milk?
Soy milk is recommended for the best emulsification, but oat or cashew milk may work with slight texture differences.
What is the best way to fix a broken emulsion?
Adding a little extra Dijon mustard or blending in a spoonful of warm water can help re-emulsify the mixture.
How long does homemade vegan mayo last in the fridge?
Typically, it stays fresh for up to a week when stored in an airtight container.
Can I add additional flavors like herbs or spices?
Yes! Blend in fresh herbs, smoked paprika, or even sriracha for a customized twist.
What to Serve With This Recipe
This versatile mayo pairs well with a variety of dishes. It spreads beautifully on sandwiches and wraps, adding a creamy layer of flavor. It can be whisked into dressings for salads, drizzled over roasted vegetables, or mixed into dips. It’s also an excellent complement to plant-based burgers, crispy fries, and grain bowls, making it an essential condiment for any vegan-friendly kitchen.
Homemade vegan mayo is a must-have staple for plant-based cooking, offering a rich, creamy texture that rivals traditional mayo. Experimenting with different flavors and seasonings allows for customization, ensuring it suits various tastes and dishes. Whether used as a spread, dressing, or dip, this simple yet versatile recipe adds a deliciously creamy element to every meal.
Ingredients
1 cup neutral oil (250mL) (avoid coconut oil)
½ cup original soy milk (125mL)
2 teaspoons apple cider vinegar (or substitute with lime juice or white vinegar)
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon sea salt
Instructions
Ensure all ingredients are at room temperature for proper emulsification. If the soy milk is cold, warm it slightly by microwaving for about 10 seconds.
In a tall immersion blender beaker or jar, combine the soy milk, apple cider vinegar, garlic powder, sea salt, and Dijon mustard. Stir the mixture gently to blend the flavors.
Slowly pour the oil over the soy milk mixture, allowing it to settle on top. Let the ingredients sit undisturbed for about a minute to help with emulsification.
Place the immersion blender at the very bottom of the jar and blend without moving it for approximately 15 seconds, allowing the mixture to thicken. Once it begins to emulsify, gradually move the blender up and down to fully incorporate the oil and achieve a creamy consistency.
Taste the mayo and adjust seasoning if needed. Transfer to an airtight container and refrigerate. The mayo will continue to thicken as it chills. Use as desired and enjoy!
Vegan Mayo Recipe
Ingredients
- 1 cup neutral oil 250mL (avoid coconut oil)
- ½ cup original soy milk 125mL
- 2 teaspoons apple cider vinegar or substitute with lime juice or white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Ensure all ingredients are at room temperature for proper emulsification. If the soy milk is cold, warm it slightly by microwaving for about 10 seconds.
- In a tall immersion blender beaker or jar, combine the soy milk, apple cider vinegar, garlic powder, sea salt, and Dijon mustard. Stir the mixture gently to blend the flavors.
- Slowly pour the oil over the soy milk mixture, allowing it to settle on top. Let the ingredients sit undisturbed for about a minute to help with emulsification.
- Place the immersion blender at the very bottom of the jar and blend without moving it for approximately 15 seconds, allowing the mixture to thicken. Once it begins to emulsify, gradually move the blender up and down to fully incorporate the oil and achieve a creamy consistency.
- Taste the mayo and adjust seasoning if needed. Transfer to an airtight container and refrigerate. The mayo will continue to thicken as it chills. Use as desired and enjoy!
