Homemade Vegan Mayo
Creamy homemade vegan mayo comes together in under 5 minutes with just a few ingredients, and tastes even better than store bought!
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Servings: 8 servings
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Equipment
- immersion blender
- measuring cup or jar
Ingredients
- 1/3 cup unsweetened plain soy milk Brand of soy milk matters! Please see notes.
- 1 cup neutral vegetable oil Such as sunflower, avocado, or *light* olive oil. Please see notes.
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine or apple cider vinegar
- 1 teaspoon lemon juice about 1/2 lemon
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon granulated sugar optional
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon liquid lecithin optional — for longer shelf life
Instructions
Immersion Blender (Preferred Method)
- Important: You’ll want to use a jar or other container that is just slightly wider than the head of the immersion blender. If the container is too wide, it may not blend properly.
- Add the soy milk, along with the Dijon, vinegar, lemon juice, and (optional) minced garlic to the jar. Place the immersion blender in all the way, so it touches the bottom of the jar. Now check that the level of the liquids is high enough to be in contact with the blades. If not, you may wish to double the recipe to ensure it blends properly.
- Add the oil to the container all at once and allow it to sit for about 30 seconds.
- With the head of the immersion blender in firm contact with the bottom of the jar, begin blending on high. The oil will be gradually pulled in and blended with the soy milk mixture.
- After about a minute, once the mixture starts to thicken, you can slowly lift or tilt the head of the immersion blender while still blending to incorporate more of the oil gradually until all of it is emulsified. Blend just until it is thick enough, as over-blending can cause the emulsion to break.
- Add salt and adjust other flavors to taste.
Blender/Food Processor Method
- Add the soy milk, along with the Dijon, vinegar, lemon juice, and (optional) minced garlic to the food processor or blender. Now check that the level of the liquids is high enough to be in contact with the blades. If not, I recommend doubling the recipe so that that the volume of this mixture reaches the blades. It may not blend properly otherwise.
- Turn the food processor/blender on high speed and gradually add the oil in a very thin, even stream. (It helps to have the oil ready in a measuring cup with a pour spout.)
- The mixture will gradually thicken as more oil is added and emulsified. Blend just until it is thick enough, as over-blending can cause the emulsion to break. Once all the oil is added, you can adjust salt and other flavors to taste.
Storage
- Homemade vegan mayo can be stored in a clean, airtight jar or other glass container. It keeps well in the fridge for up to 2 weeks. You may experience slight separation after several days; simply stir it back together.
Notes
Soy milk. I recommend using a soy milk with minimal ingredients for the most neutral flavor. I recommend the unsweetened plain soy milks from West Life or Trader Joe's — both are just soybeans and water. I have made this with Silk soy milk, and personally I don’t think the flavor suits this recipe. In addition, added gums and sugars can interfere with the emulsion.
Can’t have soy? Try aquafaba. This is the liquid from cooked chickpeas. Drain it from canned chickpeas, or save it when you cook your own chickpeas from scratch. Ideally, simmer in a pan to reduce it by about 1/3 first. (This will concentrate the protein.) Allow it to cool to room temperature. You can sub in 1/3 cup reduced aquafaba for the soy milk in this recipe.
Oil selection. Each oil has its own distinct flavor. My personal favorites are sunflower oil or refined avocado oil.
Broken emulsion. It is possible to over-blend your mayonnaise, causing it to “break” or separate. Blend just until the mixture thickens.
Recipe revision: I reduced the soy milk slightly from 1/2 cup to 1/3 cup to create a more stable emulsion, and added the optional lecithin for extra stability. (2/25)
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.