Vegan Mayonnaise may take some by surprise, but if you have never tried it before, you should! Vegan mayonnaise takes less than 5 minutes to make, and lasts much longer in the refrigerator than does homemade egg mayonnaise. It uses highly nutritious plant based ingredients, so one doesn’t have to feel bad for eating it and it may in fact give you a pep in your step.
Just a few simple ingredients, and you will be adding a most delectable sauce to your arsenal of cooking go-tos.
This vegan mayo will stay good in the refrigerator for 2-3 weeks.
Before we get into this easy vegan mayonnaise recipe, there are a few recipes that would go great with this vegan mayonnaise!
For a super easy and very flavorful non-vegan mayonnaise, try my Easy Mayonnaise Recipe!
How do you make vegan mayo?
Like standard mayo, you are going to be mixing a few ingredients to make an emulsification. The major difference between vegan mayo and standard mayo is the absents of egg. Egg acts as a binder to suspend globules of oil among its proteins. All we are doing here is substituting the protein found in egg, for a plant based protein.
1. Add aquafaba (or soy milk)
What is aquafaba?
Aquafaba is the liquid that comes from a can of garbanzo beans! Just strain the liquid out of a can of garbanzo beans and there you have it. You can also use soy milk in place of aquafaba but for the sake of it, we used aquafaba for this mayonnaise.
This is the ingredient that supplements eggs in this vegan mayonnaise recipe. Beans are high in protein, thus the liquid they have been soaking in is as well.
2. Add vinegar
You can add any kind of vinegar you want to. We used apple cider vinegar and we are very happy with the results. But you could use:
- White vinegar
- Apple cider vinegar
- Red wine vinegar
- White wine vinegar
- Rice vinegar
There are others you could use but they are uncommon and therefore are not mentioned on my list.
3. Add mustard
Mustard aids in binding mayonnaise together. It also adds a delectable depth of flavor and some tartness.
4. Add salt
Salt is most definitely added for flavor. But, salt is also inhibits bacterial growth. This is more important in standard mayonnaise but it works well in vegan mayo as well.
5. Blend these ingredients together
With your mixer on high speed, blend these ingredients together until they thicken and become frothy. It took about 15 seconds for mine to be at the right consistency but it could take up to 1 minute.
Its getting there! A little more!
This looks about perfect! See how it has increased in volume and become frothy? Just right!
6. While blending on high speed, begin slowly adding oil
To add the oil properly, it should be a very very light stream of oil. It should take 1-2 minutes to add all of the oil. As the mixture begins to thicken, agitate your mixer to incorporate air into your mayonnaise and to make sure that the oil that you are pouring in is being mixed in right away.
We are using sunflower oil, which is known and 4th most nutritious oil. Very high in beneficial omega 6 fatty acids as well and a high dose of unsaturated fats. Just 1 tablespoon of sunflower oil, harbors 30% of your recommended daily value of vitamin E.
Keep going until you have added all of the oil. A light stream of oil until the very last drop!
7. Your vegan mayo is done! Give it a taste test!
After you have incorporated all of the oil and your mayonnaise is nice and thick, give it a little taste!
You have the choice at this point to add garlic powder, honey, extra salt, pepper, white pepper, or any number of seasonings that you would like to add depending on your flavor preference. That is the benefit of making things on your own. It is by you, for you, and tastes just like you want it to.
This mayonnaise took no more than 5 or 10 minutes to measure all of the ingredients and to blend up to perfection.
How easy is that? It is much faster than going to the grocery store and the best part? You know exactly what is in it!
Ok now I will give it a taste test!
YUM!! ITS GOOD!
How to store vegan mayonnaise
Store in an air tight container in the refrigerator. Stays good for 2-3 weeks. ENJOY!
- 1/4 cup aquafaba (check step 1)
- 1/2 cup soy milk If you use soy milk INSTEAD of aquafaba
- 1 tbsp apple cider vinegar
- 1/4 tsp fine sea salt
- 1/2 tsp dried mustard
- 1 tsp fresh lemon juice (optional)
- 1 cup neutral oil like sunflower or vegetable oil
- Add aquafaba (or soy milk), vinegar, salt, and mustard powder to your container.
- Blend on high until the mixture begins to thicken.
- With the blender still on high speed, slowly pour a small stream of oil into the aquafaba mixture, taking 1-2 minutes to add all of the oil.
- When almost all of the oil has been poured in, move your mixer up and down to incorporate air into your mayonnaise. If your mayonnaise appears thin, add more oil until it thickens.
Using room temperature ingredients will help your mayonnaise to emulsify.
If your mayonnaise separates some in the fridge, just mix it up with a spoon and it should come back together nicely.
You vegan mayonnaise will stay good in the refrigerator for 2-3 weeks.