Simple recipes are awesome. Simple and delicious recipes are even better. This is definitely one of those recipes. I’ve tried quite a few store-bought vegan mayos, but I was never completely satisfied with the ingredients they use (too many preservatives for my liking). So I decided to make vegan mayonnaise at home. To say that the first few attempts were a disaster would be an understatement.
But this, my friends. This recipe is the winner. By far.
The key to achieving the right texture is to use soy milk as it helps with thickening. I’ve tried using almond milk and coconut milk before, but neither have worked for me.
Alternatively, you could use cashews. There are many cashew-based recipes for vegan mayonnaise posted online. However, personally, I think that flavour-wise this recipe is the closest to the real mayonnaise.
I should probably mention that I don’t eat vegan mayo every day (or even every week). I save it for special occasions. Ever since I can remember myself, we always prepared tons of Russian salads for holidays that required mucho mayo. Not a lot has changed. Except I “healthified” (=made a healthier vegan version) most of them and now use this vegan mayo to dress them.
But you know what else goes great with this mayo? My veggie burgers!! You need to make them together. It’s perfection.
- ½ cup unsweetened soy milk
- 1 cup grapeseed oil (olive oil works too)
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- ½ tsp agave (or another sweetened of your choice)
- ¼ tsp dry mustard (or ½ tsp Dijon mustard)
- ¾ tsp salt
- Combine all ingredients except for oil in a high-speed blender and blend on high speed for 1 minute.
- Reduce the speed to low and gradually pour in the oil. Continue blending on low speed for another minute. The mixture will slowly thicken.
- Store in an airtight container in the fridge for up to 1 month.