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Vegan Mayo

A creamy and delicious plant-based alternative to traditional mayonnaise, perfect for sandwiches and dressings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Spread
Cuisine: Healthy, Vegan
Calories: 50
Ingredients Method Notes

Ingredients
  

For the vegan mayo base
  • 1/4 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
  • 1/2 tsp salt Adjust to taste.
  • 3/4 to 1 cup neutral oil (e.g., sunflower, avocado, or light olive oil) Use slowly to emulsify.

Method
 

Preparation
  1. Gather all your ingredients and make sure your aquafaba or soy milk is at room temperature.
Blending
  1. In a narrow jar, add aquafaba (or soy milk), lemon juice (or vinegar), Dijon mustard, and salt.
  2. 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
  1. Taste the mayo and adjust the seasoning with more lemon juice, salt, or a pinch of sugar if desired.
Storage
  1. Transfer the vegan mayo to a clean jar, seal it tightly, and refrigerate.

Notes

Store in an airtight container in the refrigerator for 7 to 10 days. No need to reheat, as it’s best enjoyed cold or at room temperature.