Super Easy Homemade Vegan Mayo
This eggless mayonnaise is done in just a few minutes a better choice than store bought mayonnaise. Using soy milk as the main ingredient into making this vegan mayo.
Ingredients
- ¾ cups Canola oil (180ml)
- ½ cup soy milk (120ml) unsweetened
- 1 tbsp olive oil
- ? teaspoon salt to 1/ 2 tsp
- ? teaspoon powdered garlic optional
- 2 tsp rice vinegar (apple cider, white vinegar also acceptable)
- 1 tbsp maple syrup
Instructions
- Mix all ingredients in your blender cup.
- Place the immersion blender until the end of the blender cup. Pulse until soy milk has emulsified.
- Once there is thickness with the soy milk you can now move the immersion blender up and down so that the oil on top will eventually mix with the soy milk.
- Check the consistency if it’s too watery you can add more oil and if it’s too thick you can add more soy milk.
- Taste the flavor. You can add more salt depending on your taste if you find it too salty try adding a little maple syrup to contrast it.
- I put ½ tsp salt and I know it’s already salty for me try what works for your palette and enjoy creating this recipe.
Notes
- I have not tried it using a blender but if you will use first put all ingredients except for the oil. Pulse the ingredients once it’s all mix add the oil and blend.
- You can use other neutral oils like safflower, grapeseed, and avocado oil. Probably the best oil to use is avocado oil as it has more benefits than canola oil. I will try it next time.
- Why not use olive oil? - Even though this recipe does not need strong heat or any heat at all olive oil has a strong flavor just like how it's not usually used in baking.
- With regards to salt, I am sensitive to salty foods so for me ½ tsp of salt is already strong. Try adding ? tsp first and taste after once you reach the right consistency.
- For vinegar, you can also use apple cider vinegar or white vinegar and the result will still be good.
- If the mixture is too watery add more oil and if it's too thick add more milk. This happened to me as I cheat on the recipe. First I put ½ cup of oil and it’s very hard to thicken but after adding about ¼ cup of oil again, it’s like magic that I got the right consistency.
- This is a very important note to make sure that your soy milk and oil have the same room temp. Actually, my soy milk was still a little bit cold when I poured it but somehow the result for the mayo was okay.
- Storing vegan mayo - You can transfer it in a small clean container with a lid and keep it in the fridge for about 5-7 days. Unfortunately, you can't keep it very long because of the soy milk.
