Total time: 5 minutes plus chilling
Special equipment: Upright blender
I only very recently tried making my own vegan mayonnaise. Mayonnaise isn’t something I would usually have in the fridge unless I needed it for something specific, such as a vegan tuna salad, or some deep fried creation, so when I needed it I usually forked out the considerable cash for a store bought jar of vegan mayonnaise. Now that I have this incredible mayo recipe, I can’t believe I didn’t start my search for the perfect home made mayo recipe years and years ago. It takes 5 minutes, it’s easy and it’s cheap. It’s thick, creamy and fluffy, and tastes just like real mayonnaise. It’s so good I might have even found myself dipping my finger into the jar once or twice.
You may be skeptical about this claim. I tried many, many recipes claiming to be ‘just like real mayo’. Many were made from tofu – I didn’t like those. Some were made from olive oil, which I also didn’t like (too peppery). I tried the most raved about raw cashew mayonnaise on the web, but it wasn’t fluffy or smooth enough. I really wanted a sunflower based mayo to work, but it turns out the sunflower oil doesn’t have no taste as I had previously thought, and actually has quite an unpleasant flavour. I didn’t want my mayo to taste like oil, I wanted it to taste like mayonnaise.
Finally, I found a great recipe on mindbodygreen.com. It was an oil emulsion that actually worked, and stayed stable. My recipe is largely based on this one, I have just adjusted some components to make a more traditional tasting mayo. This mayonnaise will keep in the fridge for at least a week. I haven’t tested it beyond that because it all gets eaten I’m going to try this with the next batch of almond milk that I make for a soy-free option.
1/2 cup soy milk (I prefer So Good Regular or the Aldi brand Inner Goodness Soy Supreme in this recipe)
1/2 tsp salt
1 tsp mustard powder or dijon mustard
1 tsp onion powder
1 tsp lemon juice
1 tsp apple cider vinegar
2 tsp white sugar (or sweetener of choice)
1 cup canola oil
Place all ingredients except for the canola oil in an upright blender or the tall container of a hand mixer. Blend on low until smooth and combined.
With the blender still on low, very slowly drizzle in the oil in a thin stream. Stop blending when no oil is visible and the mixture is thick, white and fluffy.
Allow to chill in the fridge for two hours before using, because warm mayo is nobody’s friend and also a bit too salty.