Vegan Mayonnaise

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Smooth, glossy vegan mayonnaise that's quick to make using simple store-cupboard ingredients and turns out just as delicous as store-bought.

Total Time5

Course: Side Dish, Sides

Cuisine: All

Servings:

Calories: 550kcal

Author: Richard Makin

Equipment

Immersion Blender
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)

Metric - US Customary

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.

Notes

Note 1: Room temp ingredients are super important for the success of this recipe. If your soy milk is fridge cold and your oil is room temperature, the mixture will refuse to emulsify, which is the process that makes mayonnaise thick and creamy. Be sure to let all your ingredients come to room temperature before starting.

Note 2: The type of oil used in this recipe is super important. Oils vary in acidity, with varieties like extra virgin olive oil being high in oleic acid, a healthy fatty acid. This is great for health reasons, but bad for mayonnaise because it makes the mixture less stable and more liable to split, which will result in a failed mayonnaise that refuses to thicken. This is why the bulk of the oil used in this recipe is a simple neutral oil, with just a small amount of extra virgin olive oil added for flavour. Examples of neutral oils are sunflower, canola (or rapeseed), vegetable, avocado, grapeseed or peanut oils. These will all work well for this recipe but each will provide a different flavour.

Nutrition