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Vegan Mayonnaise

Post by The Buddhist Chef

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Description

Way better than store bought, this homemade vegan mayonnaise is amazing, healthy and easy to do. It’s really when adding lemon juice that magic happens! Also put all your ingredients in the fridge in advance so that the oil and milk of soy are very cold, this will facilitate the emulsion. Important: If mayonnaise doesn’t thicken: 1- Start the process by using a small amount of the thin or broken mayonnaise and emulsify with the remaining oil. 2- Add alternately the remaining mixture that has not thicken and oil. 3- Use more oil than the recipe calls for if necessary.

Ingredients

1/2 cup (125 ml) plain soy milk, unsweetened
2 tsp (10 mL) maple syrup
1 teaspoon (5ml) of Dijon mustard
1/2 teaspoon (2.5ml) salt
1 cup (250ml) of neutral vegetable oil, canola or sunflower for example
1 teaspoon (5 ml) lemon juice

Directions

1
Place all ingredients except the oil and lemon juice in a cup suitable for immersion blender or in a blender.
2
Mix by gradually incorporating the oil to create an emulsion.
3
When the mayonnaise begins to thicken add lemon juice.

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35 comment

  1. BoulePan
    Reply

    It’s way better when you add Kala Namak which gives the egg aroma to this mayonnaise. By this ‘magic’ ingredient you can fool your non vegan friends. 😉

  2. Taru
    Reply

    I find that when I add lemon/lemon powder early on in the emulsifying process it thickens faster and less oil is required. Of course the milk has to be super chilled too.

  7. Tom
    Reply

    I was disappointed as this was the third vegan mayo recipe I’ve tried and I can never seem to get it to thicken. I used an immersion blender and even added more oil. I finally added a few Tbsp of vegan cream cheese and some apple cider vinegar. This thickened it somewhat, but was a lot of work.

  9. Lars
    Reply

    Great receipe! The mayonaise is so thick. I used it for Aioli by adding garlic, more lemonjuice, salt and pepper. Perfect with fresh ciabatta!

  10. Eme Muskan Ruggeri
    Reply

    Thanks a lot !!!! This recipe is perfect for me : I’m vegan, but I’m also celiac, with a corn allergy …Because of these so most of the mayonnaise are not allowed for me [ most of them, have corn ] …thanks again !!!

  11. Archanaa Mignet
    Reply

    Thanks so much for z wonderful vegan mayo recipe as i’m allergic to lot of food and i tried with coconut milk as i’m allergic to soy as well and it turned out to be awesome… i also tried avocado mayoand that to is great ….. thanks again…

  14. Mathew
    Reply

    Well that didn’t work at all. I did like you said, but it wouldn’t thicken. I tried look for tips on how to thicken it but could find anything that worked.

    Well that’s newly half a bottle of good oil waisted.

  16. Tahlia Woodman
    Reply

    This is sooooo much better than store bought mayo. To the people saying it didn’t work, you need to chill the milk and oil beforehand (as the recipe states) and let it thicken before adding lemon juice. I tried this a second time and it didn’t thicken because the oil wasn’t chilled so that was why. Thanks so much for the very simple and yummy recipe 🙂

  20. Ravi Joseph
    Reply

    Hi, we have followed the recipe and bottled in two bottles, but for some reason after two days the mayo breaks up into curd and another bottle is bursting out. any advise is much appreciated.

  21. Kasia
    Reply

    Wow, Ijust made this because we needed mayo RIGHT NOW but had run out of veganaise. It was fast, easy, and all the ingredients were on hand. And of course it’s delicious! I’m looking forward to seeing how well it keeps in the fridge.

    P.S. I just discovered your recipes yesterday, and this is the third one I’ve made in less than 24 hours! You are my new favourite vegan chef 😀

  22. Kasia
    Reply

    Also, for anyone using an immersion blender who is having trouble getting it to thicken, I found that my mayo wasn’t thickening when I held the blender flat against the bottom of the container. Then I held on a slight angle, and BOOM. Thickening magic. Maybe it was a coincidence, maybe not.

  23. Kyla
    Reply

    For the people who can’t have or don’t want soy… I substituted aquafaba (the brine from a can of cooked chick peas- this stuff is liquid gold) for the soy milk and this is the BEST vegan mayo I have had yet!! Tastes like the real deal!
    I followed the rest of the ingredients to a T. Perfect amounts of each ingredient to give it that real mayo flavour. I’m sure my family won’t know the difference.

  24. Margaret
    Reply

    Don’t throw it out! Any mayonnaise recipe that fails to thicken, is not wasted. It becomes the base for many salad dressing recipes. Add herbs, spices to change flavors. It can become a sauce to drizzle over vegan burgers, or rice/veg bowls.

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