What is vegan mayonnaise made of?

Vegan mayonnaise is made with plant-based ingredients like soy milk, vinegar or lemon juice, mustard, and oil. The proteins in plant milk create a stable emulsion, resulting in a creamy, spreadable condiment similar to traditional mayo but 100% egg-free and dairy-free.

How to make vegan mayonnaise with aquafaba?

To make vegan mayo with aquafaba, blend 3 tbsp chickpea liquid with mustard, salt, and vinegar or lemon juice. Slowly stream in 1 cup neutral oil until thick, about 1–2 minutes. Aquafaba proteins act as emulsifiers, creating a stable, creamy mayo similar to soy-based versions. Best used within 5–7 days, it’s perfect for those avoiding soy.

Can I make mayonnaise with oat milk?

Yes, you can make vegan mayo with oat milk, though it may be less stable than soy or aquafaba versions. Use unsweetened oat milk, blend with vinegar, salt, mustard, and garlic powder, then slowly add oil. For thicker consistency, add ¼ tsp xanthan gum or reduce oil to ¾ cup. Oat milk mayo has a mild, slightly sweet flavor, great for dressings or veggies, and is perfect for avoiding eggs and soy

What oil is used in vegan mayonnaise?

The best oils for vegan mayo are neutral ones like sunflower, canola, grapeseed, or safflower. Avocado oil adds healthy fats but costs more. A little olive oil can add flavor, but too much makes mayo bitter. Avoid coconut oil since it solidifies when cold. For a healthier homemade option, blend oils—like sunflower with a touch of flaxseed oil for omega-3s.

How to make mayonnaise at home vegetarian?

Vegetarian mayo is simpler than vegan since eggs act as the emulsifier. Whisk 1 egg yolk, mustard, lemon juice or vinegar, and salt, then slowly add oil until creamy. Use pasteurized or coddled eggs if concerned about raw eggs. Stored in an airtight container, vegetarian mayo keeps for 1–2 weeks in the fridge.

Vegan Mayo Recipe: Best Easy 5-Minute

Vegan Mayo Recipe

Print Recipe

Quick and easy homemade vegan mayonnaise that’s creamy, tangy, and perfect for sandwiches, dressings, and dips.

Author: Chef Rina
Prep Time: 5
Total Time: 5 minutes
Yield: 1 1x
Category: Condiment
Cuisine: Vegan

Ingredients

Scale

1/2 cup original soy milk, (125mL) see notes for substitutions
2 teaspoons apple cider vinegar, or lime juice or white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1 teaspoon dijion mustard
1 cup oil, I recommend any neutral oil (don’t use coconut oil) (250mL)

Instructions

Ensure all ingredients are at room temperature. If your milk is cold, microwave it for about 10 seconds.
Add soy milk, vinegar, garlic powder, salt and mustard in your blender container and stir.
Pour the oil over the soy milk mixture and let sit for about one minute.
Place immersion blender at the bottom of container. Blend while keeping it pressed against the bottom for 15 seconds.
Slowly move the blender up and down to incorporate all ingredients until thick and fully combined.
Taste and adjust seasonings if needed.
Transfer to a sealed jar and refrigerate. It will thicken even more in the fridge.

Notes

For substitutions, you can use unsweetened almond milk or aquafaba instead of soy milk, though results may vary. For flavor variations, try adding herbs, spices, or a touch of sweetener after blending. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 1
Calories: 120 kcal
Sodium: 80mg
Fat: 14g
Saturated Fat: 1g
Carbohydrates: 1g

Keywords: vegan mayo, egg-free mayonnaise, plant-based condiment, homemade vegan mayonnaise, dairy-free mayo

Find it online: https://www.joyliciousrecipes.com/vegan-mayo-recipe/