Vegan Mayo Recipe

Unsweetened soy milk: This is the base liquid that helps to create the creamy texture of the mayo.

Neutral oil: Canola or sunflower oil works best to keep the flavor mild and let the other ingredients shine.

Apple cider vinegar: Adds a tangy flavor and helps with the emulsification process.

Mustard: Provides a slight kick and aids in the emulsification.

Salt: Enhances the overall flavor of the mayo.

When making vegan mayo, ensure that all ingredients are at room temperature before starting. This helps the emulsification process, allowing the soy milk and oil to blend smoothly. If your mixture isn't thickening, try adding a bit more mustard or apple cider vinegar to help stabilize the emulsion.

• unsweetened soy milk - Substitute with unsweetened almond milk: Unsweetened almond milk has a similar consistency and neutral flavor, making it a good alternative for creating a creamy texture.

• unsweetened soy milk - Substitute with unsweetened oat milk: Unsweetened oat milk is another plant-based milk that provides a smooth texture and mild taste, suitable for vegan mayo.

• neutral oil - Substitute with grapeseed oil: Grapeseed oil has a light flavor and high smoke point, making it an excellent neutral oil for emulsification.

• neutral oil - Substitute with avocado oil: Avocado oil is neutral in taste and has a high smoke point, making it a healthy and effective substitute for neutral oil.

• apple cider vinegar - Substitute with white vinegar: White vinegar provides the necessary acidity and tanginess, similar to apple cider vinegar.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a fresh, acidic flavor that can replace apple cider vinegar in vegan mayo recipes.

• mustard - Substitute with Dijon mustard: Dijon mustard has a smooth texture and tangy flavor, making it a suitable alternative to regular mustard.

• mustard - Substitute with yellow mustard: Yellow mustard can be used as a substitute, providing a similar tang and emulsifying properties.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a similar level of salinity and flavor.

• salt - Substitute with kosher salt: Kosher salt is another alternative that provides the necessary seasoning without altering the taste significantly.

• Store your freshly made vegan mayo in a clean, airtight jar or container. This helps maintain its freshness and prevents any unwanted flavors from seeping in.
• Keep the jar in the refrigerator. The cool temperature will help the mayo thicken and maintain its creamy texture.
• For optimal freshness, consume the vegan mayo within 1-2 weeks. Always use a clean spoon to scoop out the mayo to avoid contamination.
• If you need to freeze the vegan mayo, transfer it to a freezer-safe container. Leave some space at the top as the mayo may expand when frozen.
• Label the container with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
• When ready to use, thaw the mayo in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of spoilage.
• After thawing, give the vegan mayo a good stir to restore its creamy consistency. If it appears separated, a quick blend can help emulsify it again.
• Note that freezing may slightly alter the texture of the mayo, but it should still be perfectly usable in sandwiches, salads, and other dishes.

• Gently stir the vegan mayo to ensure it's well-mixed before reheating.
• Place the vegan mayo in a heatproof bowl.
• Set up a double boiler by placing the bowl over a pot of simmering water. This indirect heat will prevent the vegan mayo from separating.
• Stir continuously while reheating to maintain a smooth consistency.
• Alternatively, microwave the vegan mayo in short bursts of 10-15 seconds, stirring in between to avoid overheating.
• If the vegan mayo appears too thick after reheating, you can thin it out with a small amount of unsweetened soy milk or apple cider vinegar.
• Taste and adjust the seasoning if necessary before using.

• Blender: A high-speed blender is essential for emulsifying the ingredients and achieving a smooth, creamy texture for the vegan mayo.

• Measuring cups: These are necessary to accurately measure the soy milk and oil to ensure the correct proportions.

• Measuring spoons: These are used to measure the apple cider vinegar, mustard, and salt precisely.

• Spatula: A spatula is useful for scraping down the sides of the blender to ensure all ingredients are fully incorporated.

• Jar: A jar is needed for storing the vegan mayo in the refrigerator, allowing it to thicken as it chills.

• Funnel: A funnel can help in transferring the mayo from the blender to the jar without making a mess.

Use an immersion blender: An immersion blender can save time by allowing you to blend directly in the container, reducing cleanup.

Pre-measure ingredients: Have all ingredients measured and ready before starting to streamline the process.

Room temperature soy milk: Using room temperature soy milk helps the emulsification process, speeding up the blending.

Use a squeeze bottle for oil: A squeeze bottle allows for a controlled, slow drizzle of oil, ensuring quicker thickening.

Make in bulk: Double the recipe and store extra vegan mayo in the fridge to save time on future meals.