Vegan Mayonnaise
This homemade vegan mayonnaise is a quick, plant-based essential made with only four pantry ingredients. By utilizing soy milk as a powerful natural emulsifier, this recipe produces a thick and velvety texture in just two minutes, serving as a cholesterol-free alternative for salads and sandwiches.
Instructions
- 1
Ensure the sunflower oil (1 cup) and soy milk (0.5 cup) are at the same temperature, ideally room temperature.
- 2
Combine the sunflower oil (1 cup), soy milk (0.5 cup), apple cider vinegar (2 tsp), and salt (0.5 tsp) into a tall blender jar and pulse for 1 minute with an immersion blender until it begins to emulsify.
- 3
Slowly move the blender up and down for 1 minute to incorporate any remaining oil until the texture is thick and creamy.
- 4
Taste and add an optional salt (0.5 tsp) if desired; transfer to an airtight container and store in the refrigerator to allow it to thicken further.
Nutrition Facts
Per portion