Vegan Mayo (Thick and Creamy) Recipe
This Vegan Mayo recipe creates a thick and creamy mayonnaise alternative using simple plant-based ingredients. Made with soy milk, apple cider vinegar, mustard, and neutral oil, this easy-to-make mayo is perfect for those seeking a dairy-free, egg-free condiment that can be whipped up quickly using an immersion blender.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Approximately 1 cup of vegan mayonnaise
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Ingredients
- 1/2 cup original soy milk (125mL) – see notes for substitutions
- 2 teaspoons apple cider vinegar (or lime juice or white vinegar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1 cup neutral oil (250mL) – avoid coconut or olive oil
Instructions
- Prepare Ingredients: Ensure all ingredients are at room temperature for best emulsification. If the soy milk is cold, warm it in the microwave for about 10 seconds.
- Combine Base Ingredients: In the container of your immersion blender, add the soy milk, apple cider vinegar, garlic powder, sea salt, and Dijon mustard. Stir gently to mix the ingredients evenly.
- Add Oil: Pour the neutral oil slowly over the soy milk mixture. Allow the mixture to sit undisturbed for about one minute to facilitate emulsification.
- Emulsify: Insert the immersion blender to the bottom of the jar. Blend firmly against the bottom for approximately 15 seconds to start the emulsification process. Gradually move the blender up and down to fully incorporate the oil with the other ingredients, blending until the mixture thickens and becomes creamy.
- Adjust and Store: Taste your vegan mayo and adjust seasoning if desired. Transfer the mayo to a sealed jar and refrigerate. It will thicken further in the fridge. Enjoy as a versatile condiment!
Notes
- For a soy-free alternative, substitute soy milk with oat milk or pea protein milk but note the texture may vary slightly.
- Use a neutral oil like sunflower, safflower, or canola oil to avoid overpowering flavors; avoid coconut and olive oils as they can affect texture and taste.
- The mayo thickens more after refrigeration, so consistency may be thinner right after blending.
- Store in an airtight container in the refrigerator and consume within one week for best freshness.
Find it online: https://flavorspath.com/vegan-mayo-thick-and-creamy-recipe/
