FAIL-PROOF VEGAN MAYO RECIPE | THICK AND CREAMY
Vegan mayo is tasty, versatile, and so easy to make that you can do it in literally 1 minute with simple ingredients.
Servings: 20 servings
Calories: 103kcal
Equipment
- Immersion blender
- Tall container that can fit the blender (like a mason jar with wide opening)
Ingredients
FOR VEGAN MAYO
- ½ cup soy milk unsweetened
- ¾ cup sunflower oil (+ 3 tbsp if you want an extra thick mayo)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- ¾ teaspoon salt
FOR SPICY MAYO add these to Vegan Mayo
- ½ tablespoon maple syrup or agave syrup
- 1 - 2 tablespoons tabasco hot sauce
FOR VEGAN AIOLI (Garlic Mayo) add these to Vegan Mayo
- ½ - 2 cloves garlic based on your taste
- ½ tablespoon maple syrup or agave syrup (optional)
Instructions
- Add all ingredients to a tall container that can fit your immersion blender. Make sure there are no lemon seeds.
- Blend with an immersion blender for 30 seconds, or until the ingredients get to a mayonnaise consistency.TIP: move the blender up and down in the jar to facilitate the process.
- Taste and adjust for salt, lemon or garlic to your liking. When you are happy with the flavour, store in a jar in the refrigerator for up to 5 days.NOTE: if you want to have thicker mayonnaise, then add 3 more tablespoons of sunflower oil. If you want a thinner mayonnaise, then add 3 more tablespoons of soy milk.
Nutrition
Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Potassium: 18mg | Dietary Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin B6: 1mg | Vitamin C: 3mg | Vitamin E: 4mg | Vitamin K: 2µg | Calcium: 11mg | Folate: 2µg | Iron: 1mg | Manganese: 1mg | Magnesium: 1mg | Zinc: 1mg