Homemade Creamy Vegan Mayonnaise

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I will just start by saying that I love Vegenaise and Earth Balance mayo. I don’t make it a point to home-make things like these since they are easily accessible. I typically just purchase it because 99% of the time I make everything from scratch anyway, and save time.

Nevertheless, what I don’t like is when I cannot seem to have my purchased condiments on hand when I seem to need them most.

Has that ever happened to you?

That happened to me on Christmas. Yes, it was Christmas.

We were making dinner — potato salad to be exact, and it happened!

Where is the mayo? — There was none.

Is the store open? — Nope!

Do we really need potato salad with this meal? — Absolutely yes!

So what do we do? — Make our own!

The reality is, making your own mayo is not a walk in the park. It takes a little bit of skill but don’t be scared!

Here is what I discovered:

  1. It takes the right ingredients (which are listed below)
  2. A perfect outcome is preceded by a good blender – a high-powered one.
  3. Have patience to read/understand the instructions – which aren’t long.
  4. Well, I have messed this up before. I cannot stress enough that you need to quickly educate yourself on emulsion (don’t worry, I’ll guide you).
  5. You require the willingness to make it in advance because it’s better once it cools in the refrigerator.

This is truly a perfect mayonnaise. So read thoroughly and you will have the best homemade vegan mayonnaise.

Homemade Creamy Vegan Mayonnaise

Preparation Time

15 mins

TOTAL TIME

15 mins

Author: Tina Ruggiero
Recipe type: Dips, Condiments, Sauces

Ingredients

  • ½ cup original soy milk
  • 1-1/4 cup organic canola oil
  • ½ to ¾ tbsp cane sugar
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ¾ tsp celtic sea salt (or to taste)
  • ½ tsp ground mustard

Instructions

  1. Pour soy milk in the blender on the lowest speed possible. Start here, and only here.
  2. Very slowly (important!) drizzle in the oil while the blade is running and basically emulsifying the soy milk/oil. You must do this part, or you will not get thick creamy mayo!
  3. Once all the oil is added, stop the blender, and add the rest of the ingredients.
  4. Then, continue blending on low until thick consistency is reached.
  5. Once complete, place in an air-tight container and store in the refrigerator to cool.

This mayo is so creamy, fluffy, and perfect, just make it!

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