It’s perfect for sandwiches, homemade salad dressings and more!
The vegan mayonnaise available at the grocery store can be expensive.
But its surprisingly easy (and affordable) to make from scratch.
Plus, this vegan mayo stores well in the fridge.
Im going to walk you through a simple homemade vegan mayonnaise recipe.
You probably already have most ingredients in the pantry!
What Is Vegan Mayonnaise Made From?
Typically,mayonnaiseis an emulsion of egg yolks, oil, an acid and seasonings.
This vegan mayo follows a similar recipe.
Using an immersion blender, give the mixture a few quick blitzes to froth it up a bit.
Slowly add the oil to the mixture, about 1/4 cup at a time.
Place the immersion blender into the bottom of the cup and pulse until the vegan mayonnaise emulsifies.
Continue streaming in the oil.
This should only take about 1-2 minutes!
The last step is to taste the vegan mayo.
If your end result is lacking something, add an extra pinch of salt to make the flavor pop.
The vegan mayo will thicken up a bit as it sits in the fridge.
If the oil separates, use a spoon to give it a mix.
Is aquafaba or soy milk best for a vegan mayonnaise recipe?
In short, both work just fine.
It comes down to personal preference and what you have on hand.
I like using aquafaba because I go through a lot of chickpeas.
Being able to put the chickpea liquid to use is a win for me.
you’re able to substitute the aquafaba with soy milk.
Youll want to increase the measurement to 1/2 cup soy milk instead of 1/4 cup aquafaba.
Its important to double-check the soy milk is at room temperature before blending to ensure the ingredients emulsify properly.
Can I use a food processor or blender?
The best tool for making homemade vegan mayonnaise is an immersion blender.
A food processor or blender could work, but in my experience, those tools have varying success rates.
If youre in the market for one, here are thebest immersion blenders.
How to make spicy vegan mayo
Just add in a squirt or two of Sriracha.
Craving garlic vegan mayo?
Add a pinch of garlic powder to the aquafaba mixture.
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