If you are as tired as I was of shelling out six bucks for a small jar of plant-based mayonnaise, I have the perfect solution for you: homemade vegan mayo. It is not only tastier than anything you can buy at a store, but it is better for you because you know exactly what has gone into it. And all you need to make it is a blender. You can use this mayo in all of your recipes, as you would use any mayo–on burgers, in vegan potato salad, and coleslaw. Whip up a batch today!
Why you’ll love this vegan mayo
It’s real mayo. It’s creamy, smooth, and it tastes exactly as you would expect mayo to taste. The entire process is wondrous but there are no sneaky tricks here: you use the same science that creates egg-based mayo, only with different ingredients. Customizable recipe: Everything but the base recipe can be tweaked and you can add to the mayo the flavors you love, making it all your own. Fun to make: I cook a lot but I can honestly say that I never fail to be awed by the process, as the liquids combine and emulsify into a creamy sauce. Easy. Follow the instructions and you will succeed. Always. Takes under 10 minutes. Just gather the ingredients and add them to the blender!
The science of mayo (and vegan mayo)
Making mayo is one of the most magical things you can do in your kitchen, and a fun project to do with kids, because it’s a demonstration of food science in action. -Lisa To make mayo, you’d typically whisk oil into egg yolks and an acidic liquid, like vinegar, at a very fast speed. This would disperse the droplets of fat evenly among the other ingredients, creating a thick, creamy emulsion. It is egg yolks, which are strong emulsifiers, that make this chemistry happen in a mayo. So when you remove eggs from the equation to create a vegan mayo, you are presented with a basic conundrum: how do you emulsify the mayo, so you are not just left with a liquid solution with droplets of fat suspended in it? Check to get new recipe updates by email.
The answer is an unlikely but easy one; soymilk. Soymilk, like egg yolks, is a strong emulsifier, and when you combine it with an oil, in the right proportions, in a blender, you get a creamy, smooth, delicious mayo. It’s the real deal, no compromises, and your health will thank you for it.
How to make vegan mayo
Recipes to make with vegan mayo
Recipe card
Cayenne or paprika, for a nice color and some zing. Garlic: I sometimes stir garlic powder into my mayo. You can also use roasted garlic, which would add lovely, rich flavor. Herbs: Chives, rosemary, basil, dill, chopped fine and stirred into the mayo, would be wonderful. Ground black pepper: For a really nice, spicy flavor.
