Publised on 29/07/2024. Last Updated on 24/08/2024 by Richard
Smooth, glossy vegan mayonnaise that's quick to make using simple store-cupboard ingredients and turns out just as delicious as store-bought.
Ah, vegan mayonnaise – the creamy, luscious, and utterly essential condiment that’s behind so may delicious meals. If you've ever lamented the lack of a good mayo on your sandwich or in your salad dressing, fret no more (and know you're not alone sis!). This vegan mayonnaise is thick, creamy, and perfect for all your culinary adventures. Whether you’re dolloping it onto a vegan smash burger, stirring it into vegan tuna salad, or adding to Crispy Gochujang Potato Salad, this homemade vegan mayonnaise will become your go-to recipe. Oh and you can even use it to make other sauces, like my vegan burger sauce!
Unlike regular mayonnaise, which relies on egg yolks for its creamy texture, this vegan version uses simple ingredients like silken tofu or a can of chickpeas to achieve that perfect consistency. And the taste? Oh, it's dreamy! Rich and tangy, with just the right amount of flavour from the dijon mustard and apple cider vinegar, it’s so close to the real thing that even your non-vegan friends won’t know the difference.
Why Make Your Own Vegan Mayonnaise?
You might be wondering, “Why should I make my own vegan mayonnaise when I can just buy it from the store?” Good question Pamela, but next time raise your hand! Just kidding, here are four great reasons:
- Cost-Effective: Store-bought vegan mayonnaise can be pricey, but making your own at home is much more budget-friendly. You can whip up a big jar of mayo for a fraction of the cost.
- Versatility: Making your own mayo means you can customise the flavour to your liking. Add a bit of garlic powder for a kick or a dash of cayenne for some spice. The possibilities are endless. That's exactly how I came up with this spicy mayo and this Kewpie copy-cat mayo!
- Ingredient Quality: When you make your own vegan mayonnaise, you know exactly what’s going into it. No weird preservatives or artificial ingredients – just simple, wholesome foods.
- Satisfaction: There’s something incredibly satisfying about making your own condiments from scratch. You’ll feel like a kitchen wizard every time you spread your homemade mayo onto your favourite sandwich. Ten vegan points to Vegandor!
Ingredients You’ll Need
To make this easy vegan mayonnaise, you’ll need the following ingredients. Remember, the full recipe is listed at the bottom of the page in the recipe card, so if you’re in a hurry, just scroll down!
- Unsweetened soy milk (unflavoured and at room temperature, I like Alpro)
- Sunflower oil or any other neutral oil (like canola oil, avocado oil, or vegetable oil)
- Rice vinegar or any white vinegar (including white wine vinegar or apple cider vinegar)
- Fine sea salt or kala namak (black salt) for a more “eggy” flavour
- Dijon mustard (or substitute with yellow mustard)
- Extra virgin olive oil (or cold-pressed rapeseed oil)
How to Make This Recipe
Making vegan mayonnaise is INSANELY simple and only takes a few minutes. Here’s how you do it:
- Blend: Place all the ingredients in a cup or small bowl. Blend with an immersion blender until thick and creamy. Alternatively, you can blend in a high-speed blender until you achieve the desired consistency.
- Store: Transfer the creamy vegan mayo to a clean mason jar or an airtight container. Store in the fridge or use it straight away.
How to Guarantee Thick Creamy Vegan Mayo
To ensure your vegan mayonnaise turns out thick and creamy every time, follow these important tips:
- Room Temperature Ingredients: Make sure all your ingredients are at room temperature. If your soy milk is fridge cold and your oil is room temperature, the mixture will refuse to emulsify.
- Use Neutral Oil: The type of oil you use is crucial. Opt for a neutral vegetable oil like sunflower, canola, or avocado oil for the bulk of the recipe. Avoid using only extra virgin olive oil as it can make the mayo less stable and liable to split.
- Blender Choice: Use an immersion blender or a high-speed cup-style blender. A food processor won't be fast enough to create that thick, smooth texture.
- Soy Milk: Soy milk contains lecithin, which helps to emulsify the mayo and make it thick and creamy. Other plant milks like almond milk are likely to work too, but are slightly less reliable.
Ingredient Substitutions
If you need to make some swaps, here are a few suggestions:
- Soy Milk: You can use unsweetened almond milk, coconut milk or any plant milk but soy milk works best for emulsification and has the least intense flavour.
- Neutral Oil: Feel free to use any neutral vegetable oil you prefer, such as grapeseed oil or peanut oil.
- Vinegar: White wine vinegar, apple cider vinegar, or even a squeeze of lemon juice can work.
- Mustard: Any mustard will do, but dijon mustard adds a nice flavour and helps to thicken the mayo.
Vegan Mayonnaise FAQs
A: Yes, but a high-speed blender is preferred to achieve a smooth texture.
A: Store it in an airtight container in the fridge, and it should last for about 1-2 weeks.
A: Freezing is not recommended as it can affect the creamy texture.
A: Ensure all ingredients are at room temperature and use the correct type of oil and blender.
There you have it – an easy recipe for making your own vegan mayonnaise that’s super thick and creamy. Give it a try and let me know how it goes! I promise you’ll never go back to store-bought vegan mayonnaise again. Don't forget to take pictures of your vegan mayonnaise and tag @schoolnightvegan on social media. I’d love to see your creations!
If you enjoyed this recipe, check out some of my other vegan sauces and condiments. Try making vegan ranch dressing, my incredibly easy vegan hollandaise sauce or even my vegan caesar salad with classic caesar dressing. Happy cooking, my friend!
Vegan Mayonnaise
Equipment
- small bowl or cup
Ingredients
- 110 ml soy milk unflavoured and unsweetened, at room temperature
- 250 ml sunflower oil or any other neutral oil (see note below)
- 2 teaspoon rice vinegar or any white vinegar including white wine vinegar or apple cider vinegar
- ½ teaspoon fine sea salt or kala namak (black salt) for a more realistic flavour
- ¼ teaspoon dijon mustard
- 1 tablespoon extra virgin olive oil or coldpressed rapeseed oil (aka Canola oil)
Instructions
- Place all the ingredients in a cup or small bowl. Blend with an immersion blender until thick and creamy. Alternatively blend in a high speed blender until thick and creamy.110 ml soy milk, 250 ml sunflower oil, 2 teaspoon rice vinegar, ½ teaspoon fine sea salt, ¼ teaspoon dijon mustard, 1 tablespoon extra virgin olive oil
- Transfer to a clean jar with tight fitting lid or an airtight container and store in the fridge or use straight away.
Frances Garner
I haven't tried this yet but I certainly will.
Did you mention how long this mayo will last or did I miss it?
Diane
Worked perfectly. suoer smooth and creamy