Short introduction
This Easy Vegan Mayo Recipe uses aquafaba (the liquid from canned chickpeas) or soy milk as a base to create a delicious, creamy mayo that’s completely free of animal products. Perfect for sandwiches, salads, and dressings, this mayo is not only quick to make but also incredibly tasty.
Why you’ll love it
You’ll love this vegan mayo because it’s simple, quick, and you can whip it up in under 10 minutes. It’s a healthier alternative to store-bought mayo since you control the ingredients, ensuring there’s no unnecessary additives or preservatives. Additionally, it suits various diets, including vegan, vegetarian, and even gluten-free diets.
Ingredients
- 1/4 cup aquafaba or unsweetened soy milk (room temperature)
- 1 tbsp lemon juice or rice vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 3/4 to 1 cup neutral oil (e.g., sunflower, avocado, or light olive oil)
Substitutions & key variations
If you don’t have aquafaba, feel free to substitute it with unsweetened soy milk; both options work great. For flavor variations, try using apple cider vinegar instead of lemon juice for a different tartness. You can also experiment by adding garlic powder, paprika, or herbs for a touch of extra flavor.
Step-by-step
Step 1: Combine the base ingredients
In a narrow jar, add the aquafaba or soy milk, lemon juice or vinegar, Dijon mustard, and salt.
Step 2: Blend
Place your immersion blender at the bottom of the jar and begin blending the mixture slowly.
Step 3: Add the oil
While keeping the blender running, slowly stream in the neutral oil. Continue to blend until the mixture thickens and emulsifies into a creamy mayonnaise.
Step 4: Adjust seasoning
Taste the mayo, and if needed, adjust the seasoning by adding extra lemon juice, salt, or even a pinch of sugar to balance the flavors.
Step 5: Store
Transfer the mayo to a clean jar, seal it tightly, and refrigerate it. It can be used within 7 to 10 days.
Success tips
- Temperature: Ensure that your aquafaba or soy milk is at room temperature for the best emulsification.
- Texture: If your mayo is too thick, you can add a little more aquafaba or soy milk to adjust its consistency.
- Common mistakes: Avoid rushing the oil addition; adding it too quickly can lead to a separated mayo. Always start blending from the bottom to ensure a good emulsification process.
How to serve
This Easy Vegan Mayo is incredibly versatile. Use it in sandwiches, wraps, or as a dip for fresh vegetables. It’s also great in salads, like potato salad or coleslaw, where it can be mixed with other ingredients for enhanced flavor.
Storage & reheating
Store your mayo in an airtight jar in the refrigerator. It should last for about 7 to 10 days. There’s no need to reheat the mayo as it’s best enjoyed cold, straight from the fridge.
Frequently Asked Questions
Q1: Can I make this vegan mayo without an immersion blender?
Yes, you can use a regular blender or food processor instead. Just be sure to pour the oil very slowly for the best emulsification.
Q2: What’s the best oil to use for vegan mayo?
Neutral oils work best, such as sunflower, canola, or light olive oil. These oils won’t overpower the flavor of the mayo.
Q3: Can I freeze this mayo?
It’s not recommended to freeze this mayo, as it may change its texture when thawed. It’s best enjoyed fresh.
Q4: Is this mayo gluten-free?
Yes, this recipe is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Q5: Can I add flavors to this mayo?
Absolutely! You can add herbs, spices, or even garlic to create flavored mayo to suit your tastes.
Nutrition notes / equivalents
This vegan mayo is a great source of healthy fats from the oil, while aquafaba provides some proteins and fiber from chickpeas. It is lower in calories compared to conventional mayonnaise when made with lighter oils.
Conclusion
Making your own easy vegan mayo at home is straightforward and rewarding. With just a few simple ingredients, you can create a delicious, creamy condiment that enhances countless dishes. Try out this recipe today and enjoy the fresh flavors that homemade mayo brings. Don’t forget to experiment with different flavor variations and make it your own!
Links to related recipes
Easy Vegan Mayo
Ingredients
Base Ingredients
- ¼ cup aquafaba or unsweetened soy milk (room temperature) Ensure it is at room temperature for best emulsification.
- 1 tbsp lemon juice or rice vinegar Can substitute with apple cider vinegar for a different flavor.
- 1 tsp Dijon mustard
- ½ tsp salt
- ¾ to 1 cup neutral oil (e.g., sunflower, avocado, or light olive oil) Avoid rushing the oil addition for proper emulsification.
Instructions
Preparation
- In a narrow jar, add the aquafaba or soy milk, lemon juice or vinegar, Dijon mustard, and salt.
Blending
- Place your immersion blender at the bottom of the jar and begin blending the mixture slowly.
Emulsification
- While keeping the blender running, slowly stream in the neutral oil. Continue to blend until the mixture thickens and emulsifies into a creamy mayonnaise.
Seasoning
- Taste the mayo, and if needed, adjust the seasoning by adding extra lemon juice, salt, or even a pinch of sugar.
Storage
- Transfer the mayo to a clean jar, seal it tightly, and refrigerate it. It can be used within 7 to 10 days.