Vegan mayo you say? Winning!
We wanted to make a vegan mayo that was thick, luscious and creamy so that anyone can enjoy chips, sandwiches or even spoonfuls (we aren’t judging) of the stuff while still supporting their food preferences.
To make homemade mayo, keep these points in mind:
Eggs vs soy milk: One usually uses egg yolks to help emulsify the ingredients and create the thick consistency. In this recipe we used soy milk for our vegan mayo, and it turned out just as creamy and tasty as can be. Be sure to use soy milk, as we tested a few different dairy-free milks and none made the mayo quite as creamy as our trusty soy milk.
Oil matters: Depending on the flavour profile you’re going for, we recommend using a neutral oil such as canola or sunflower oil, or a mild olive oil. Using extra virgin olive oil can cause the olive flavour to be too overpowering.
Here’s how we made our delicious vegan mayo:
- 1 cup unsweetened dairy-free milk
- 4 tsp lime juice
- 1 garlic clove, minced
- 1 teaspoon sea salt
- 2 tbsp dijon mustard
- 2 cups vegetable oil, or light olive oil
1. To make your vegan mayo, add all ingredients to a jug.
2. Using a hand blender fitted with a whisk or froth blade, Begin to blend, moving the blender slowly up and down within the mixture, blend until thick and emulsified.
3. Season more if needed, then transfer to a jar and seal. Keep refrigerated for up to 1 week.
We created a simple and subtle vegan mayo for you, but if you’re feeling adventurous with flavours, then go ahead and add Sriracha, lemon zest, sun-dried tomatoes or even more garlic to your jug before blending through, it’s totally customisable for your preferences!