Easy Vegan Mayo Recipe: A Quick and Healthy Alternative
Vegan mayo is a creamy, delicious spread that can easily replace traditional mayonnaise. It’s made with simple plant-based ingredients and is perfect for those following a vegan diet or anyone looking to enjoy a healthier condiment. This easy vegan mayo recipe saves time and ingredients without sacrificing flavor, making it a great addition to your kitchen.
Why You’ll Love It
You’ll love this vegan mayo for its convenience and health benefits. It’s quick to make, requiring just a few ingredients, and it comes together in minutes. This mayo is egg-free and dairy-free, making it suitable for vegans and those with egg allergies. Plus, you can adjust the flavors to suit your taste, making it versatile enough for sandwiches, dressings, or dips.
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, you can use unsweetened soy milk for a similar creamy texture. Lemon juice can be replaced with rice vinegar if you prefer a less tangy flavor. For the oil, you can try different neutral oils, such as grapeseed or canola, to achieve your desired taste. For added flavor, think about mixing in garlic powder, smoked paprika, or other spices.
Step-by-Step
Step 1: Prepare Your Ingredients
Gather all your ingredients and make sure your aquafaba or soy milk is at room temperature. This will help with the emulsification process.
Step 2: Blend the Base
In a narrow jar, add aquafaba (or soy milk), lemon juice (or vinegar), Dijon mustard, and salt.
Step 3: Emulsify
Using an immersion blender, place it at the bottom of the jar and start blending. Slowly stream in the neutral oil while continuing to blend. The mixture will start to thicken and emulsify.
Step 4: Adjust Seasoning
Once the mayo has reached your preferred thickness, taste and adjust the seasoning. You can add more lemon juice, salt, or even a pinch of sugar if desired.
Step 5: Transfer and Refrigerate
Once satisfied with the flavor and consistency, transfer the vegan mayo to a clean jar, seal it tightly, and refrigerate.
Success Tips
- Ensure your oil is neutral in flavor for best results.
- Blending at the bottom of the jar initially helps create a thick emulsion before you start moving the blender around.
- If the mayo does not thicken, try to add a bit more oil slowly while blending.
- Avoid over-blending, as this may cause the mayo to become too thick or even separate.
How to Serve
Use the easy vegan mayo as a spread for sandwiches, wraps, and burgers, or as a base for creamy salad dressings and dips. It also works fantastic as a dip for veggies or fries. Feel free to get creative by mixing in herbs for flavor variations.
Storage & Reheating
Store your homemade vegan mayo in an airtight container in the refrigerator. It should last about 7 to 10 days. There’s no need to reheat it, as it’s enjoyed cold or at room temperature.
Frequently Asked Questions
Can I use other plant-based milks instead of soy milk?
Yes, you can try other plant-based milks. Just ensure they are unsweetened and at room temperature for the best results.
How can I make my vegan mayo more flavorful?
You can add spices like garlic powder, onion powder, or smoked paprika to enhance the flavor.
What should I do if my mayo separates?
If your mayo separates, try blending it again with a little additional oil until it thickens and fully emulsifies.
Can I freeze vegan mayo?
It’s not recommended to freeze vegan mayo, as it may change its texture after thawing. It’s best enjoyed fresh.
Nutrition Notes / Equivalents
This vegan mayo is lower in calories and contains no cholesterol compared to traditional mayonnaise. Using aquafaba or soy milk keeps it light while still providing a creamy texture.
Conclusion
This easy vegan mayo recipe is not just simple to make but also delicious and versatile. Give it a try and add a healthy twist to your condiments today!
Links to Related Recipes
Vegan Mayo
Ingredients
For the vegan mayo base
- ¼ cup aquafaba or unsweetened soy milk Ensure it is at room temperature.
- 1 tbsp lemon juice or rice vinegar Can be adjusted based on preference.
- 1 tsp Dijon mustard
- ½ tsp salt Adjust to taste.
- ¾ to 1 cup neutral oil (e.g., sunflower, avocado, or light olive oil) Use slowly to emulsify.
Instructions
Preparation
- Gather all your ingredients and make sure your aquafaba or soy milk is at room temperature.
Blending
- In a narrow jar, add aquafaba (or soy milk), lemon juice (or vinegar), Dijon mustard, and salt.
- Using an immersion blender, place it at the bottom of the jar and start blending. Slowly stream in the neutral oil while continuing to blend until the mixture thickens.
Finishing Touches
- Taste the mayo and adjust the seasoning with more lemon juice, salt, or a pinch of sugar if desired.
Storage
- Transfer the vegan mayo to a clean jar, seal it tightly, and refrigerate.