This vegan mayonnaise is thick and creamy, perfect as an egg-free substitute. You can use it in sandwiches, as a base for dressings, and in salads. Our recipe is easy to make, tastes amazing, and keeps for 2 weeks in the fridge.
When making vegan mayo, we replace eggs with soy milk or aquafaba. These ingredients help in the emulsification process, just like eggs do in traditional mayo.
Table of Contents
What is Vegan Mayo?
Defining Vegan Mayonnaise
Vegan mayonnaise is a great egg-free option for traditional mayonnaise. It’s made with soy milk or aquafaba, the liquid from chickpeas. These ingredients help create a creamy texture without eggs.
The recipe for vegan-mayo is simple, needing just seven ingredients. Aquafaba is a key part of this recipe. Cashews must soak overnight to get the right consistency.
To thicken, vegan mayo needs to chill for at least two hours. It keeps well in the fridge for a week. Making it takes about 5 minutes, plus cashew soaking time. Each serving has 49.3 kcal, 3.7g carbs, 1.6g protein, and 3.6g fat.
Store-bought vegan mayo can cost up to $11.99. Homemade vegan mayo lasts two weeks in the fridge. It’s a fat-free, customizable condiment for many dishes.
Benefits of Homemade Vegan Mayo
Making your own vegan-mayo at home has many benefits. You can choose what goes into it, avoiding additives and preservatives. This makes it healthier and more natural. Plus, it’s egg-free, dairy-free, and animal-product-free, great for vegans and those with allergies.
Homemade vegan mayo lets you control the flavors. You can adjust the salt, sugar, and preservatives to fit your taste and health goals. It’s also cheaper to make than buying it, which is a big plus.
| Benefit | Details |
|---|---|
| Healthier Ingredients | Avoid additives and preservatives found in store-bought versions |
| Allergen-Free | Free from eggs, dairy, and other animal-derived ingredients |
| Customizable Flavors | Adjust salt, sugar, and preservative levels to suit your preferences |
| Cost-Saving | Homemade vegan mayo is typically more affordable than pre-made options |
Choosing homemade vegan mayo means you get a creamy, nutritious spread. It fits your diet and taste, saves money, and supports a better food system.
Ingredients for Vegan Mayo
Making tasty vegan-mayo at home is easy with a few ingredients. Start with a neutral oil like safflower or vegetable oil for creaminess. Use unsweetened soy milk as the emulsifier to mix everything together.
Here are the key parts:
- 1-2 tablespoons of white wine vinegar or apple cider vinegar for a tangy taste
- 1-2 teaspoons of Dijon mustard or yellow mustard to boost flavor
- 1/2 teaspoon of salt for seasoning, with more to taste
- 1/4 to 1/2 teaspoon of vegan lactic acid for extra tanginess (optional)
Some people like adding a bit of sweetness with maple syrup, brown rice syrup, or cane sugar. Lemon juice and garlic powder can also add depth to your vegan mayo.
| Ingredient | Recommended Amount |
|---|---|
| Neutral Oil (Vegetable, Canola, Avocado, etc.) | 1 cup |
| Unsweetened Soy Milk | 1/2 cup |
| White Wine Vinegar or Apple Cider Vinegar | 1-2 tablespoons |
| Dijon Mustard or Yellow Mustard | 1-2 teaspoons |
| Salt | 1/2 teaspoon |
| Vegan Lactic Acid (optional) | 1/4 – 1/2 teaspoon |
To get the right vegan-mayo texture, blend slowly. Soy milk is best for a thick, creamy mayo. With the right mix of vegan mayo ingredients, you can make a delicious, egg-free spread at home.
Vegan-Mayo with Soy Milk
The Role of Soy Milk
Soy milk is great for making creamy, thick vegan-mayonnaise. It’s full of protein, which helps mix the oil and other ingredients. This makes the mayo smooth and tasty.
Soy milk doesn’t have cholesterol, unlike traditional mayo. It’s a healthier choice that still tastes amazing. Here’s how to make a creamy vegan mayo with soy milk.
| Ingredient | Metric | US Customary |
|---|---|---|
| Unsweetened soy milk | 125ml | 1/2 cup |
| Dijon mustard | 2 tsp | 2 tsp |
| Cider vinegar | 1 1/2 tsp | 1 1/2 tsp |
| Sunflower oil | 187.5ml | 3/4 cup |
| Salt | Generous pinch | Generous pinch |
With just 5 simple ingredients, you can make vegan-mayo with soy milk. It’s perfect for sandwiches and dips. This mayo is creamy and can be stored in the fridge for up to 10 days.
Vegan Mayo with Aquafaba
Looking for a creamy, egg-free mayo? Vegan-mayo with aquafaba is your answer. Aquafaba, the chickpea liquid, makes a thick, luscious mayo.
This mayo has a unique texture. It whips up big, making it thick and smooth. You need less aquafaba than soy milk, thanks to its starch content.
Making vegan mayo with aquafaba is quick, just 5 minutes. You get 1 cup of mayo, lasting up to 2 weeks in the fridge. It’s perfect for meal prep or adding to dishes.
| Ingredient | Amount |
|---|---|
| Aquafaba (chickpea liquid) | 1/4 cup |
| Vegetable or Canola Oil | 3/4 cup |
| White Wine Vinegar | 1 tbsp |
| Dijon Mustard | 1 tsp |
| Salt | 1/4 tsp |
| Lactic Acid (optional) | 1/4 tsp |
To make vegan mayo with aquafaba, blend all ingredients in a jar or bowl. An immersion blender works best. The aquafaba’s starch makes it thick and creamy.
Use this mayo in vegan chicken salad, coleslaw, or potato salad. It adds a rich, creamy touch to any dish.
Want to reduce eggs and dairy? Try vegan mayo with aquafaba. It’s easy, flavorful, and eco-friendly for your plant-based diet.
Making Vegan-Mayo
Making vegan mayo at home is easy and fun. It’s all about slowly adding oil to get that creamy texture. Use an immersion blender, food processor, or regular blender. Start by adding oil drop by drop to help the mixture emulsify.
You’ll need a few simple ingredients: silken tofu, soy milk, lemon juice, Dijon mustard, and black salt. You’ll need 12 ounces of extra-firm silken tofu, 1/2 cup of soy milk, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, and a pinch of black salt for that eggy taste.
- Blend the tofu, soy milk, lemon juice, mustard, and black salt until smooth.
- With the blender running, slowly add 1/2 cup of neutral oil like sunflower or grapeseed oil. Add a few drops at a time, letting it emulsify before adding more.
- Keep blending and adding oil until it thickens into creamy mayo.
- Taste and adjust the seasonings. Add maple syrup or more lemon juice if needed.
- Put the vegan-mayo in an airtight container and chill for up to 10 days.
This simple recipe lets you make your own vegan mayo at home. Enjoy it on sandwiches, dips, and more. The possibilities are endless when you learn to make how to make vegan mayo yourself.
Vegan Mayo Recipes
Vegan mayonnaise is great in many recipes, from sandwiches to creamy salads and dips. It’s a tasty egg-free condiment that adds flavor to your dishes. You can make it at home or buy it from the store.
Try vegan-mayo in a chicken salad or tuna salad. Mix it with chickpeas or plant-based protein, celery, onion, and seasonings. Serve it on bread, in lettuce wraps, or on crackers for a tasty meal.
Vegan mayo is also perfect for potato salad, coleslaw, and macaroni salad. Its creamy texture and mild flavor enhance the dish, making it a hit with everyone.
For something different, make a homemade tartar sauce or fry sauce with vegan-mayo. Mix it with lemon juice, pickle relish, and spices. It’s a tasty condiment for seafood or fried foods.
Vegan mayo recipes are a tasty and versatile way to add creaminess and flavor. With a bit of creativity, you can make endless dishes.
“Vegan-mayo is a game-changer in the kitchen. It’s so versatile and adds a rich, creamy texture to everything from sandwiches to salads.”
Tips for Using Vegan Mayo
- Choose a high-quality vegan mayo, either homemade or store-bought, for the best flavor and texture.
- Start with a small amount of vegan mayo and adjust to taste, as it can be quite rich.
- Experiment with different oils, seasonings, and flavor combinations to create your own unique vegan mayo recipes.
- Store homemade vegan mayo in an airtight container in the refrigerator for up to 2 weeks.
Vegan Mayo
Discover the joy of making your own vegan-mayo at home! Homemade vegan mayo is a great egg-free substitute for regular mayonnaise. It has a thick, creamy texture and a tangy flavor. You can use it in many recipes.
Whether you choose soy milk or aquafaba, this condiment is easy to make. It lets you control the ingredients and avoid additives. Plus, it’s cheaper than store-bought mayo.
The recipe makes 1 1/2 cups of vegan-mayo that lasts up to 2 weeks in the fridge. You can pick soy milk or aquafaba as the base. Both give the mayo a smooth, creamy texture.
The vegan-mayo is full of flavor. It gets that from Dijon mustard, lemon juice, and vinegar.
Nutrition-wise, each serving has 82 calories, 9.2g of total fat, 1.2g of saturated fat, 0mg of cholesterol, 58.4mg of sodium, 0.1g of carbohydrates, 0g of dietary fiber, 0g of total sugars, and 0.1g of protein. People love it, giving it a 5.0 out of 5 rating based on 19 reviews.
One great thing about homemade vegan mayo is you can customize it. Use a neutral oil like sunflower, light olive, or avocado oil. You can also add different herbs, spices, or a bit of sweetness.
“Making your own vegan-mayo at home is incredibly rewarding. It’s so simple, yet the results are so much more flavorful and fresh compared to store-bought options.”
Making vegan-mayo is easy, taking just under 5 minutes with an immersion blender. Make sure all ingredients are at room temperature. This helps the emulsion form right.
Enjoy making your own condiments from scratch. Homemade vegan mayo saves money and lets you control the quality and flavors. It’s a rewarding experience. Start making your own creamy, egg-free spread today!
Conclusion
Vegan-mayo is changing the game in condiments. It’s a tasty, egg-free option that’s perfect for many dishes. You can make it at home using soy milk or aquafaba, creating a creamy spread for sandwiches, salads, and dips.
It’s great for vegans, those with food allergies, or anyone looking for a healthier mayo. This simple recipe is a must-have in your kitchen. It’s why vegan mayo is loved by health-conscious people everywhere.
As more people want plant-based foods, brands are taking notice. For example, Hellmann’s in the UK now calls its vegan-mayo “Plant-Based Mayo.” They did this to attract more people who eat flexitarian diets.
The rise of vegan-mayo shows how innovation meets changing tastes. It lets you enjoy creamy mayo while staying true to your values and diet.
“Vegan-mayo is not just a substitute, it’s a culinary revolution that empowers us to create delicious, guilt-free dishes.”
Tips for Making Vegan Mayo
Making vegan-mayo at home is easy with a few tricks. First, make sure all your ingredients are at room temperature. This ensures a smooth, creamy texture.
When adding oil, do it slowly, drop by drop. Keep blending with an immersion blender or food processor.
Adjusting the acidity, like vinegar or lemon juice, changes the taste. For a tangier mayo, add a bit more. Try different oils, like avocado or sunflower, for unique flavors and textures.
Proper storage keeps your mayo fresh. Store it in an airtight container in the fridge for up to 2 weeks. Follow these tips for making vegan mayo to make creamy, egg-free spreads easily.
Vegan-Mayo Troubleshooting
If your vegan mayo doesn’t work out, don’t worry. You can fix it by adding a bit more aquafaba or soy milk. A touch more acid or a pinch of salt can also help. Blend well until it emulsifies and reaches the right consistency.
| Ingredient | Purpose |
|---|---|
| Aquafaba | Egg replacer to provide structure and creaminess |
| Sunflower Oil | Neutral-flavored oil for the base |
| Apple Cider Vinegar | Adds tang and helps with emulsification |
| Mustard | Contributes to the creamy texture and flavor |
| Salt (or Black Salt) | Enhances the overall flavor |
| Turmeric (optional) | Provides a subtle yellow color |
“Homemade vegan mayo is not only healthier but also allows you to customize the flavor and texture to your liking.”
Vegan Mayo Variations
You can try different variations of vegan mayo to change the flavors and textures. Using aquafaba instead of soy milk gives a unique mouthfeel. Yet, it still makes a creamy spread. Adding garlic powder, onion powder, or black pepper can also enhance the taste.
For a sweeter mayo, add a bit of maple syrup or cane sugar. These small changes let you make the mayo just right for you. It’s perfect with dishes like tofu katsu or goma salad dressing.
Trying out vegan mayo variations lets you make a versatile condiment. You can make it savory or sweet, depending on what you like. This way, you can always find the perfect vegan mayo for your meals.
FAQ
What is vegan mayonnaise?
Vegan mayonnaise is a great egg-free alternative to regular mayonnaise. It’s made with plant-based ingredients like soy milk or aquafaba. Aquafaba is the liquid from a can of chickpeas.
What are the benefits of homemade vegan mayo?
Making vegan mayo at home lets you control what goes into it. You avoid additives found in store-bought versions and save money. It’s also healthier, as you can adjust the flavors and reduce salt, sugar, and preservatives.
What are the key ingredients for making vegan mayo?
You’ll need a neutral oil, like safflower or vegetable oil, and plant-based milk, usually soy milk. You also need vinegar, mustard, and salt. Optional ingredients include lemon juice, sweeteners, and seasonings like garlic powder.
How does soy milk work in vegan mayo?
Soy milk is great for vegan mayo because it’s high in protein. This protein helps bind the ingredients together, making the mayo thick and creamy. Soy milk’s neutral flavor lets other tastes, like vinegar and mustard, shine.
Can aquafaba be used to make vegan mayo?
Yes, you can use aquafaba, the chickpea liquid, to make vegan mayo. It’s high in starch, making it whip up more than soy milk. Aquafaba mayo has a unique texture but is still creamy and tasty.
How do you make vegan mayo?
To make vegan mayo, blend the ingredients together slowly. Start with small drops of oil to help the emulsion form. This slow process is key to getting the right creamy texture. A food processor or immersion blender works best.
How can vegan mayo be used?
Vegan mayo is versatile and can be used in many dishes. It’s great in sandwiches, salads, dips, and sauces. Try it in vegan chicken salad, tuna salad, or potato salad. It’s also perfect for tartar sauce or fry sauce.
What are some tips for making vegan mayo?
For thick, creamy vegan mayo, use room temperature ingredients and blend slowly. Add vinegar or lemon juice for a tangy flavor. Try different oils for unique tastes. Store it in an airtight container in the fridge for up to 2 weeks.
What are some variations of vegan mayo?
You can experiment with different flavors of vegan mayo. Try using aquafaba for a unique texture. Add garlic powder, onion powder, or black pepper for extra taste. For sweetness, add maple syrup or cane sugar. These variations let you customize the mayo to your liking.
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