The Best Vegan Mayo Recipe
The best vegan mayo recipe—creamy, tangy, and egg-free! Made with soy milk and rapeseed oil, it’s easy, quick, and tastes just like the real thing.
Equipment
- A tall, narrow container I use a tall 2-cup measuring jug (about 500 ml)
Ingredients
- 200 ml unsweetened soy milk with no additives (like gums or thickeners) I’m using the organic soy milk from DM
- 400 ml neutral oil rapeseed/canola, sunflower, or any light-tasting oil
- 1 teaspoon mild mustard
- ½ teaspoon salt or more, to taste
- 1 tablespoon lemon juice added after blending
Instructions
- Add the soy milk, mustard, and salt to a tall container.
- Stick your immersion blender in and turn it on at a low speed for a couple of seconds.
- Slowly drizzle in the oil as you blend. Go slow and steady—this is key! Once the mixture starts to thicken, it helps to move the immersion blender up and down gently.
- When it’s totally thick, like a paste (upside-down test: it shouldn’t run out of the container 😉), and looks like mayo, stir in the lemon juice.
- Give it one last quick blend. Done!Keeps in the fridge for about a week in a sealed jar. (But let's be honest—it’ll be gone way before that.)