Vegan Mayonnaise
A thick, glossy mayonnaise blended from soy milk, rapeseed oil, lemon juice and mustard in about 2 minutes, with no egg.
Photograph credit: Vegan mayonnaise on bread by Mx. Granger · CC0 · Wikimedia Commons
Vegan Mayonnaise: Step by Step
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Put the soy milk, lemon juice, mustard and salt in a tall jar, then pour the oil in on top and leave to settle for 30 seconds.
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Lower an immersion blender to the base of the jar and blend, holding it still, for 10 seconds until a thick white cream forms.
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Slowly draw the blender up through the oil until all is mixed and thick.
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Taste and add more lemon juice or salt.
Related guide: Rescuing a split sauce.
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What Can Go Wrong
- Keep the blender at the base until the cream forms.
- Rapeseed oil gives a milder flavour than olive oil.
- If it splits, beat it slowly into a fresh spoonful of soy milk.
About This Recipe
Most home versions come out thin or split, and the fix is the order of work. Soy milk and lemon juice are blended first, and the oil goes in slowly at the end. Soy protein holds the oil in suspension the way an egg yolk does, but only when the oil is added in a thin stream.
Use an immersion blender in a tall jar, for the easiest result. Put the soy milk, lemon juice, mustard and salt in the jar first, then pour the oil on top. Lower the blender to the base, switch on and keep it still for 10 seconds, until a white cream forms at the bottom. Then draw it slowly upwards, and the rest of the oil is pulled in and thickens. Lifting too early before the base has emulsified is what makes the mix split.
If it does split, start again with a spoonful of soy milk and slowly beat in the failed batch. Taste and add more lemon or salt. It keeps for a week in the fridge and thickens a little as it chills.
What to Serve It With
Sandwiches · Chips · Coleslaw · Burgers
Leftovers
Keeps for 1 week in a covered jar in the fridge.
Vegan Mayonnaise Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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