Easy Vegan Mayo
Equipment
Ingredients
- 1 cup Neutral Oil (Vegetable, Canola, Avocado etc)
- 1/2 cup Unsweetened Soy Milk (Room Temperature)
- 1 - 2 Tbsp White Wine Vinegar (or Regular Vinegar, Apple Cider)
- 1 - 2 tsp Dijon Mustard (or Yellow Mustard)
- 1/2 tsp Salt (more to taste)
- 1/4 - 1/2 tsp Vegan Lactic Acid* (Optional for extra Tang!)
Instructions
- Make sure all the ingredients are at room temperature. If the milk is cold you can microwave it for 20 - 30 seconds.
- For a milder tasting mayo, use 1 tsp of Dijon, 1 Tbsp of Vinegar, and 1/4 tsp of Lactic Acid. For a tangier mayo, simply double them to 2 tsp, 1 Tbsp and 1/2 tsp respectively.
- Add everything to a wide mouthed jar. Blend with an immersion blender. Don't move the blender for 15 - 20 seconds. Slowly move the blender up after this time, you can slowly move it up and down to emulsify everything. You will only need to blend for about 30 seconds or so.
- Taste and adjust for seasoning.
- Use right away or store in the fridge and use within 2 weeks.
Notes
You can use a regular blender for this. Just add everyting EXCEPT the oil to the blender. Slowly drizzle in the oil while the blender runs on HIGH. Start very, very slow, like a few drips at first. Once the emulsion takes place you can drizzle in faster, but take your time, other wise you risk breaking the emulsion.
*Lactic Acid - You can use Citric Acid instead, I would recommend using half the amount as it's more potent than Lactic Acid. So 1/8 tsp or 1/4 tsp for a tangier Mayo.
Tried this recipe?Let us know how it was!