Creating this Easy Vegan Mayo recipe was a game-changer for my plant-based kitchen! I remember how frustrated I used to feel when I couldn’t find a good store-bought vegan mayo. They either tasted off or had unnecessary ingredients. So, one day, I decided to take matters into my own hands. I thought, “Why not make my own Easy Vegan Mayo?” It didn’t take long for me to realize that not only could I do it, but it would taste so much better than anything off the shelves.
The First Attempt
The first time I whipped up this Easy Vegan Mayo, I was honestly amazed at how simple it was. All I needed were a few basic ingredients—soy milk, vegetable oil, some vinegar, and a touch of mustard. I started with my food processor, blending everything together, and slowly drizzling the oil into the mix. Watching it thicken into that creamy, luscious mayo was so satisfying. It felt like magic unfolding in my kitchen. And the best part? It was ready in under 10 minutes.
A Kitchen Staple is Born
Now, this mayo has become a staple in my kitchen. I use it in everything—from sandwiches to salads, and even as a base for dressings. There’s something so comforting about knowing that I can make my own fresh batch whenever I need it. Plus, I love how easy it is to customize. Sometimes, I’ll add a bit of garlic or fresh herbs to switch up the flavor. It’s all about experimenting and making it your own!
Sharing the Joy
I love sharing this recipe with friends and family, especially those who are skeptical about vegan substitutes. Whenever they try my homemade Easy Vegan Mayo, they’re always surprised at how creamy and flavorful it is. It’s amazing what you can create with simple, wholesome ingredients! If you haven’t tried making your own vegan mayo yet, trust me—it’s worth it.
Table of Contents
Chef’s Notes- Easy Vegan Mayo
- Room Temperature Ingredients: Ensure all ingredients, especially the almond milk and oil, are at room temperature for smooth emulsification. Cold ingredients can cause the mixture to split.
- Oil Emulsion: Add the oil very slowly at the start to create a stable emulsion. You can speed up once the mayo starts thickening.
- Immersion Blender Tip: Move the blender up and down during the final blending step to incorporate air and achieve a fluffier texture.
- Storage: Store the mayo in an airtight container in the fridge for up to a week. The flavor improves after a few hours as it chills.
- Custom Flavor Add-ins: Experiment with adding roasted garlic, smoked paprika, or herbs like basil or chives for unique variations.
- Thickening Option: If the mayo is too thin, gradually blend in more oil or let it chill in the fridge, as it will thicken naturally over time.
Easy Vegan Mayo
Dive into the world of plant-based delights with this Easy Vegan Mayo recipe! Perfect for sandwiches, dressings, and salads, this egg-free alternative is a game-changer. Using simple ingredients and either a food processor or immersion blender, you can whip up this creamy, tangy mayo in just 10 minutes. Say goodbye to store-bought versions and hello to homemade goodness!
12
servings10
minutes0
minutes82
kcal10
minutesKeep the screen of your device on
Ingredients
- Liquid Base
1/2 cup almond milk at room temperature
- Acidic Components
1 tablespoon apple cider vinegar
1 teaspoon fresh lime juice (optional)
- Seasonings
1/4 teaspoon fine Himalayan salt plus more to taste
1 1/2 teaspoons yellow mustard
- Oil
1 cup avocado oil or sunflower oil
- Alternative Ingredients:
Almond milk can be replaced with oat milk for a nut-free option.
Apple cider vinegar can be substituted with lemon juice.
Himalayan salt can be replaced with kosher salt.
Yellow mustard can be swapped with spicy brown mustard.
Avocado oil can be replaced with grapeseed oil.
Directions
- Thickening the Base – Pour the almond milk into the food processor bowl and blend for about 1 minute until it starts to thicken. Incorporate the apple cider vinegar, salt, mustard, and lime juice into the mixture and process for another 30 seconds until well combined.
- Emulsifying the Oil – Scrape down the sides and bottom of the bowl. With the processor running, gradually add the oil in tiny drops until about a quarter of the oil is incorporated.
- Adjusting Seasoning – Taste the mayo and adjust with more salt or sweetener if needed. The mayo will thicken further after chilling in the fridge for 3-4 hours.
Equipment
- food processor
- Immersion Blender
- measuring cups and spoons
- mixing bowls
Nutrition Facts
- Calories: 82kcal
- Fat: 9.2g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 58.4mg
- Potassium: 0mg
- Carbohydrates: 0.1g
- Fiber: 0g
- Sugar: 0g
- Protein: 0.1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
FAQs- Easy Vegan Mayo
Can I use a different type of oil?
Yes, you can substitute avocado oil with grapeseed oil, sunflower oil, or even olive oil for a more robust flavor. Just keep in mind that stronger oils can affect the taste of the mayo.
What can I use instead of almond milk?
You can use soy milk, oat milk, or any other unsweetened plant-based milk. Soy milk tends to create a thicker consistency.
How long can I store vegan mayo?
Vegan mayo can be stored in the fridge for up to one week in an airtight container. Make sure it’s kept cold to avoid spoilage.
Why didn’t my mayo thicken?
The likely reasons could be adding oil too quickly or using ingredients that were too cold. To fix this, you can slowly add more oil while blending, or start with a fresh batch of almond milk and slowly re-incorporate the failed mixture.
Can I make this mayo without a food processor or immersion blender?
Yes, a high-speed blender can work as well. However, it’s crucial to pour the oil very slowly and be patient with the emulsification process.
