Vegan Mayo Recipe

Unsweetened soy milk: This is the base liquid for the mayo, providing a creamy texture without any sweetness.

Neutral oil: Oils like canola or sunflower oil are ideal as they won't affect the flavor of the mayo.

Apple cider vinegar: Adds a tangy flavor that mimics the taste of traditional mayo.

Dijon mustard: Provides a subtle kick and helps emulsify the mayo.

Salt: Enhances the overall flavor of the mayo.

When making vegan mayo, ensure that all ingredients are at room temperature before starting. This helps the emulsification process, allowing the soy milk and oil to blend smoothly and achieve the desired creamy consistency. If the mixture doesn't thicken, try adding a bit more mustard or vinegar to help stabilize the emulsion.

• unsweetened soy milk - Substitute with unsweetened almond milk: Almond milk provides a similar creamy texture and neutral flavor, making it a good alternative for soy milk.

• unsweetened soy milk - Substitute with unsweetened oat milk: Oat milk has a mild taste and creamy consistency that works well in vegan mayo recipes.

• neutral oil - Substitute with grapeseed oil: Grapeseed oil has a light flavor and high smoke point, making it a suitable replacement for neutral oils like canola or sunflower.

• neutral oil - Substitute with avocado oil: Avocado oil is neutral in flavor and has a high smoke point, making it a good alternative for neutral oils.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor profile, making it a good substitute for apple cider vinegar.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and a fresh flavor, making it a good alternative to apple cider vinegar.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can replace dijon mustard, though it has a milder flavor.

• dijon mustard - Substitute with stone-ground mustard: Stone-ground mustard has a similar texture and a slightly more robust flavor, making it a good substitute for dijon mustard.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a similar flavor and texture.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but a coarser texture, making it a suitable alternative for regular salt.

• Ensure your vegan mayo is stored in a clean, airtight container. This helps maintain its freshness and prevents any unwanted flavors from seeping in.
• Place the container in the coldest part of your fridge, typically the back, to keep the mayo at a consistent temperature.
• For best results, consume your vegan mayo within a week. Since it lacks preservatives, it won't last as long as store-bought versions.
• If you notice any separation, simply give it a good stir before using. This is normal and doesn't affect the quality.
• Avoid freezing vegan mayo. The texture can become grainy and unappetizing once thawed, as the emulsion may break.
• If you must freeze it, pour the mayo into a freezer-safe container, leaving some space at the top for expansion. Thaw it in the fridge overnight and blend it again to restore some of its original texture.
• Always use a clean spoon or utensil when scooping out your vegan mayo. This prevents contamination and extends its shelf life.
• Label your container with the date it was made. This helps you keep track of its freshness and ensures you enjoy it at its best.
• If you notice any off smells, discoloration, or mold, discard the mayo immediately. Safety first!

• First, ensure your vegan mayo is stored in a sealed container in the fridge. This helps maintain its freshness and prevents it from absorbing other flavors.
• When you're ready to use it, take the container out of the fridge and let it sit at room temperature for about 10-15 minutes. This will help soften the mayo slightly, making it easier to work with.
• If you need to incorporate the vegan mayo into a warm dish, such as a vegan burger or a warm salad, you can gently warm it up by placing the container in a bowl of warm water for a few minutes. Be careful not to overheat it, as this can cause the mayo to separate.
• For a more even consistency, give the vegan mayo a good stir before using it. This will help redistribute any separated ingredients and ensure a smooth texture.
• If you find that the vegan mayo has thickened too much in the fridge, you can add a small amount of unsweetened soy milk and stir until you reach the desired consistency.
• Avoid microwaving the vegan mayo, as this can cause it to break down and lose its creamy texture. Instead, use the gentle warming methods mentioned above.
• Finally, always taste the vegan mayo before using it in your dishes. Adjust the seasoning if necessary, adding a pinch of salt or a splash of apple cider vinegar to enhance the flavor.

• Tall container: A tall container helps to contain the ingredients and prevents splattering while blending.

• Immersion blender: An immersion blender is essential for emulsifying the ingredients and achieving a smooth, creamy mayo consistency.

• Measuring cups: Measuring cups ensure that you use the correct amount of soy milk and oil for the recipe.

• Measuring spoons: Measuring spoons are used to accurately measure the apple cider vinegar, dijon mustard, and salt.

• Sealed container: A sealed container is necessary for storing the vegan mayo in the fridge, keeping it fresh for up to a week.

Measure ingredients in advance: Prepare all ingredients before starting to save time during the blending process.

Use a tall container: A tall container helps the immersion blender work more efficiently, speeding up the emulsification.

Room temperature soy milk: Using room temperature soy milk helps the mayo thicken faster.

Steady oil drizzle: Drizzle the oil slowly to ensure a quicker and more stable emulsion.

Taste and adjust: Quickly taste and adjust seasoning at the end to avoid multiple tastings.