Vegan Mayo

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: servings

½ cup (120 grams) soy milk unsweetened
¾ cup (160 grams) neutral vegetable oil sunflower, canola, or other (+ 3 tbsp if you want an extra thick mayo)
¼ cup (55 grams) olive oil
2 tablespoons (30 grams) lemon juice
1 tablespoon (15 grams) mustard
¾ teaspoon (4 grams) salt

Add all ingredients to a tall container: ½ cup soy milk, ¾ cup neutral vegetable oil, ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, and ¾ teaspoon salt.
Blend for 30 seconds or until thick and creamy, moving the blender up and down the container. This facilitates the emulsion.
Taste and adjust for salt and lemon juice.
Tip: add 1 to 3 more tablespoons of vegetable oil for a thicker mayonnaise.

Tips

Unsweetened soy milk is essential for achieving the perfect vegan mayo texture, as it contains natural soy lecithin that acts as an emulsifier - other plant-based milks simply won't provide the same thick, creamy consistency since they lack this crucial component.
While you can use a single type of oil, combining two different oils like olive and sunflower creates a more nuanced flavor profile in your vegan mayo - just be mindful that if using only one oil, its taste shouldn't be overpowering.
Using an immersion blender in a tall container is the key to quickly achieving a properly emulsified vegan mayo, allowing you to blend everything together efficiently in just a matter of seconds.

Spicy mayo: add 1/2 tablespoon maple syrup, 1 - 2 tablespoons Tobasco hot sauce, and 1/2 clove garlic.
Vegan aioli/garlic mayo: add 2 cloves garlic and 1 tablespoon maple syrup.

Make ahead: you can use this recipe for meal prep as it keeps well for several days.
Refrigerator: store the vegan mayo in an airtight container (like a mason jar) in the fridge for up to 5 days. Avoid freezing.