This simple vegan mayo is deliciously creamy and thick.
Deliciously creamy, this vegan mayo is so easy to make. Made with unsweetened soy milk instead of eggs, it is thick and unctuous.
Like my vegan aioli, it is the perfect condiment to accompany roasted vegs such as potato, butternut squash, cauliflower etc… It also goes fantastically well with plant-based burgers, grilled (dairy-free) cheese, fries, corn on the cob, vegetable fritter or as a spread for sandwiches or wraps.
You can also use it to make my vegan potato salad.
Try mixing it with herbs and spices for a flavorful twist, or use it as a binder in vegan recipes like potato salad or coleslaw. The possibilities are endless!
Plus, since it’s vegan, it’s a great option for those with dietary restrictions or who are looking to reduce their consumption of animal products.
How to make this vegan mayo recipe
This recipe takes only 5 minutes to make. You will need a good quality handheld immersion blender (such as this Kenwood Hand Blender *) which will give you better results than an electric mixer. Using the blade (rather than the whisk attachment), all you have to do is to mix all the ingredients together, adding the oil very slowly. The more oil you add, the thicker the mayonnaise will get.
To ensure freshness, it’s recommended to keep this mayonnaise in an airtight container in the refrigerator for up to two weeks. Enjoy as a spread on sandwiches or as a dip for veggies!
If you prefer a mayo with a kick why not try my smoky chipotle mayo which also complements perfectly plant-based burgers, fries, potatoes, sandwiches etc…
Here are more mayo recipes you may like to try:
I hope you enjoy this simple vegan mayo recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
*Disclosure: This post contains affiliate links.
Simple Vegan Mayo
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 ml unsweetened soy milk
- 2 tsp apple cider vinegar
- 1 grated garlic clove or ½ tsp garlic powder
- 1/2 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1 pinch of turmeric for colour (optional)
- 250 ml sunflower oil
Instructions
- Place soya milk, apple cider vinegar, garlic, salt, Dijon mustard and turmeric (if using) in the beaker of a handheld immersion blender. Mix until all is well blended
- Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.
- This vegan mayo will keep refrigerated in an airtight container for up to a week.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/simple-vegan-mayo/
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