You’re in for a treat. I’m going to show you how to make vegan mayonnaise.
When I first became a vegan I thought I would never be able to have mayonnaise again and that I would have to kiss aioli goodbye. And for a while, that was the case… until I came across some vegan mayonnaise brands at the Cruelty-free Shop, which contain no eggs, but taste just like a regular mayo, like this one and this one.
This discovery completely changed my life. My veggie burger became a lot more exciting and salads were transformed.
Problem is, these vegan mayonnaises can get a bit expensive at the store.
But it turns out that you can make egg-free mayonnaise at home, easily, using soymilk and oil. This is my go-to recipe for home-made mayo that is unbelievable good. It’s from the Miyoko Schinner cookbook – The Homemade Vegan Pantry (a must have if you want to level up your vegan cooking skills).
The secret to making delicious vegan mayo.
Firstly, you need kala namak – an Indian salt that lends an egg-y flavour to the mayonnaise. You can find it on Amazon, in health food stores or Indian grocery stores. It’s pinkish in colour and it’s a great ingredient to have if you want to lift your game in the vegan-cooking department.
Secondly, you need lecithin to aid the emulsification process. Here’s a bit of kitchen science for you: Mayonnaise is an emulsion (a mixture of two liquids that normally can’t be combined, such oil and water). In mayonnaise, emulsification is achieved by slowly adding oil into soymilk while the blender is running. This mixing process disperses and suspends tiny droplets of oil and milk throughout each other. In it’s normal form, the emulsion is unstable, which is why we have added lecithin. Lecithin is an emulsifier that helps holds the mixture together and prevents it from separating.
If it sounds a bit too much right now, don’t worry, once you start blending, everything will start to make sense.
How to make vegan mayonnaise (Makes 1 jar)
- ½ cup soy milk
- 1 tbsp English mustard
- 1/2 tbsp apple cider vinegar
- ½ tsp kala namak salt
- 4 tsp lecithin granules
- ½ tsp sugar optional
- ½ – 1 ¼ cup canola oil
1. Add all ingredients except canola oil into a blender and blend on medium high speed.
2. Drizzle canola oil in a very thin stream while the blender is running until it becomes thick and creamy. It may take up to 4-5 minutes for this to happen (and it will happen suddenly) so you have to trust the process. Three words – ‘steady thin stream’.
3. Transfer to a clean glass jar and store in the fridge for up to a month.
Variation – Garlic Mayonnaise
- ¼ cup mayonnaise
- 2 large garlic cloves, finely minced
- 1 teaspoon fresh lemon juice
- 3 tablespoons olive oil
- Blend all ingredients together
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.