Easy Vegan Mayo
A quick and creamy vegan mayo made with aquafaba or soy milk, perfect for sandwiches, salads, and dressings.
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.
Notes
This mayo is great for sandwiches, wraps, or as a dip for vegetables. Store in an airtight jar in the refrigerator for 7 to 10 days.
