Vegan Mayo Recipe

Unsweetened soy milk: This is the base of the mayo, providing a creamy texture without any added sweetness.

Vegetable oil: This helps to emulsify the mixture, giving it a thick and creamy consistency.

Apple cider vinegar: Adds a tangy flavor that mimics the taste of traditional mayonnaise.

Dijon mustard: Enhances the flavor with a subtle, spicy kick.

Salt: Balances the flavors and enhances the overall taste.

When making vegan mayo, ensure that all ingredients are at room temperature before starting. This helps the emulsification process, allowing the soy milk and vegetable oil to blend smoothly and create a creamy texture. Additionally, use a high-speed blender to achieve the best consistency, and remember to add the oil slowly to avoid the mixture breaking.

• unsweetened soy milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar creamy texture and neutral flavor, making it a good alternative for the base of vegan mayo.

• unsweetened soy milk - Substitute with unsweetened oat milk: Unsweetened oat milk is another great option as it has a mild taste and smooth consistency, suitable for blending into vegan mayo.

• vegetable oil - Substitute with avocado oil: Avocado oil has a neutral flavor and healthy fats, making it a good replacement for vegetable oil in vegan mayo.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral in taste, which works well in emulsifying and creating a smooth vegan mayo.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and tanginess, similar to apple cider vinegar, for balancing the flavors in vegan mayo.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar offers a mild acidity that can effectively replace apple cider vinegar in vegan mayo recipes.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used as it provides a similar tangy flavor, though it may be slightly milder than dijon mustard.

• dijon mustard - Substitute with stone-ground mustard: Stone-ground mustard has a similar flavor profile to dijon mustard and can add a bit of texture to the vegan mayo.

• salt - Substitute with sea salt: Sea salt can be used as it has a similar salinity and can enhance the flavors in the vegan mayo.

• salt - Substitute with kosher salt: Kosher salt is another good alternative as it dissolves easily and provides the necessary seasoning for the vegan mayo.

• For optimal freshness, transfer your vegan mayo to a clean, airtight container. Glass jars with tight-fitting lids work best.
• Store the mayo in the refrigerator. It will keep well for up to 1-2 weeks.
• Always use a clean spoon or utensil when scooping out the mayo to avoid introducing bacteria, which can shorten its shelf life.
• If you notice any changes in color, texture, or smell, it's best to discard the mayo to ensure food safety.
• Freezing vegan mayo is not recommended as it can alter the texture and cause separation. However, if you must freeze it, place it in a freezer-safe container, leaving some space at the top for expansion.
• Thaw frozen mayo in the refrigerator overnight. Once thawed, give it a good stir to re-emulsify the ingredients, though the texture may not be as smooth as fresh.
• For best results, make smaller batches of vegan mayo that you can use up within the recommended storage time, ensuring you always have fresh, creamy mayo on hand.

• First, ensure your vegan mayo is stored in an airtight container in the refrigerator. This helps maintain its creamy texture and prevents it from absorbing other fridge odors.
• When you're ready to use it, take the jar out of the fridge and let it sit at room temperature for about 10-15 minutes. This will soften the mayo slightly, making it easier to spread or mix.
• If you need it to be a bit more fluid, you can whisk in a tiny amount of unsweetened soy milk or vegetable oil to achieve the desired consistency. Add just a teaspoon at a time to avoid making it too runny.
• For a quick fix, you can also place the jar in a bowl of warm water for a few minutes. This gentle warming method helps soften the mayo without altering its flavor or texture.
• Avoid microwaving the vegan mayo directly, as this can cause it to separate and lose its creamy consistency. If you must use a microwave, do so in short bursts of 5-10 seconds, stirring in between to maintain the texture.

• Blender: A high-speed blender is essential for combining the soy milk, apple cider vinegar, dijon mustard, and salt until smooth and well-mixed.

• Measuring cups: These are used to accurately measure the soy milk and vegetable oil.

• Measuring spoons: These are necessary for measuring the apple cider vinegar, dijon mustard, and salt.

• Spatula: A spatula helps to scrape down the sides of the blender to ensure all ingredients are well incorporated.

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

• Drizzle cap or pour spout: This tool is useful for slowly drizzling the vegetable oil into the blender while it is running, ensuring the mixture emulsifies properly.

Prepare ingredients in advance: Measure out the soy milk, apple cider vinegar, dijon mustard, and salt ahead of time to streamline the process.

Use an immersion blender: If you have an immersion blender, it can save time and reduce cleanup compared to a traditional blender.

Room temperature ingredients: Ensure the soy milk and vegetable oil are at room temperature for quicker emulsification.

Pre-chill the jar: Place the storage jar in the fridge beforehand so the vegan mayo thickens faster once transferred.