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.
Price per Serving
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
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
