Creamy Vegan Mayo
This thick and creamy vegan mayo is a game-changing condiment made from simple pantry ingredients. Utilizing soy milk as a natural emulsifier, this recipe delivers the quintessential tangy flavor and silky texture of traditional mayonnaise in just five minutes. Perfect as a spread for sandwiches, a base for potato salads, or a dip for crispy vegetables, it's a cost-effective and easy plant-based staple.
Instructions
- 1
Ensure the soy milk original (0.5 cup), apple cider vinegar (2 tsp), garlic powder (0.5 tsp), sea salt (0.5 tsp), dijon mustard (1 tsp), and neutral oil (1 cup) are all at room temperature.
- 2
Combine the soy milk original (0.5 cup), apple cider vinegar (2 tsp), garlic powder (0.5 tsp), sea salt (0.5 tsp), and dijon mustard (1 tsp) in a tall jar or immersion blender beaker.
- 3
Pour the neutral oil (1 cup) over the milk mixture and let it rest for 1 minute.
- 4
Place an immersion blender at the bottom of the jar and blend for 1 minute while keeping the blender firmly against the base until the mixture begins to emulsify.
- 5
Slowly move the blender up and down to incorporate the remaining neutral oil (1 cup) until the mayo is thick and creamy.
- 6
Taste and adjust sea salt (0.5 tsp) or apple cider vinegar (2 tsp) if desired, then store in a sealed jar in the fridge to thicken further.
Nutrition Facts
Per portion