Vegan Mayonnaise


Make the Basics: Homemade Recipes for Everyday Staples

      
by BC Farms & Food  -  Permalink
July 19, 2016

RECIPE

This vegan mayonnaise is fresh, easy to make and much cheaper than the eggless mayo you buy at the grocery store. Knowing how to make mayonnaise is a satisfying skill, with advantages. The mayo you make at home has no preservatives or hidden ingredients, and tastes delicious!

You can mix up this mayo in minutes with a hand blender or a regular blender, and adjust the salt level and other seasonings to your taste.


A jar of eggless vegan mayonnaise

Yield: 1 and 1/2 cups

1/2 cup unsweetened organic soy milk*
2 teaspoons apple cider vinegar
2 teaspoons lemon juice
1/2 teaspoon honey (or use brown rice syrup for vegan)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
black pepper to taste
1 cup organic canola oil*

* Choose organic soy milk and canola oil to ensure you are getting non-GMO ingredients.


Combine all ingredients except the oil in a blender or stick blender container. Blend on high speed for one minute.

Switch to low speed and slowly drizzle in the oil while blending. Continue on low speed for about a minute, until the mixture is thickened. The mayo will firm up more in the refrigerator.

Transfer to a jar and store in the refrigerator for up to 2 weeks.


More Make the Basics Recipes:
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One Response leave one →
  1. 2016 September 25
    Liz permalink

    Any alternative for soy milk?

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