How to Make Vegan Mayo (5 Recipes)

How to Make Vegan Mayo (5 Recipes)

Mayonnaise is one of the most versatile sauces since it can be used in various preparations, such as snacks, sandwiches, and salads. However, if you follow a vegan diet, finding an eggless version of this universal dressing can be difficult.

5-Minute Crafts will show you 5 different recipes to make vegan mayo at home.

1. Soy milk mayo

Ingredients:

  • 1/2 cup of unsweetened soy milk
  • 1 cup of vegetable oil
  • 2 tsp of apple cider vinegar
  • 1 tsp of yellow mustard
  • 1/2 tsp of garlic power
  • 1/2 tsp of salt

Instructions:

  1. Place all of the ingredients, except the oil, in a food processor or blender and mix until fully integrated. Make sure that all the ingredients are at room temperature.
  2. Pour the oil over the mixture and let it sit for 2 minutes.
  3. Blend the ingredients again for 30 seconds until you get a thick cream. Then put the mayo in a sealed jar and store it in the fridge for up to 2 weeks. When cold, it will become thicker.

2. Tofu mayo

Ingredients:

  • 2 cups of silken or soft tofu
  • 1 tbsp of lemon juice
  • 1 tsp of white vinegar
  • 1/3 cup of olive oil
  • 1/4 tsp of salt

Instructions:

Place all the ingredients in a food processor or immersion blender cup. Blend thoroughly for 30 seconds to 1 minute until you get a creamy mixture. Store in a sealed container in the fridge for up to 1 week.

3. Aquafaba mayo

Ingredients:

  • 1 can of cooked chickpeas
  • 1 cup of sunflower oil
  • 1/4 tsp of dijon mustard
  • 1 1/2 tsp of apple cider vinegar
  • 2 tsp of maple syrup
  • A pinch of salt

Instructions:

1. Drain the chickpeas and keep 1/4 cup of the leftover brine, also known as aquafaba. Blend the liquid with all the other ingredients, except the oil, until you get a smooth cream.

2. Pour the oil over the mixture and blend again for 2 minutes until completely integrated.

3. Transfer the mayo to a sealed container and store it in the fridge for about 4 hours until it thickens. Keep it in the cold for up to 2 weeks.

4. Almond milk and avocado mayo

Ingredients:

  • 1 cup of unsweetened almond milk
  • 3 tbsp of mashed ripe avocado
  • 1/4 cup of olive oil
  • 1 tbsp of dijon mustard
  • 1/4 tsp of garlic powder
  • 1/2 tsp of lemon juice
  • A pinch of salt

Instructions:

Place all the ingredients in a tall glass or cup and mix firmly with a fork until completely integrated. Then pour the mixture into a sealed jar and store it in the fridge for up to 5 days.

5. Cashew mayo

Ingredients:

  • 1 cup of raw cashews
  • 1 tbsp of lemon juice
  • 1/3 cup of water
  • 1 tbsp of apple cider vinegar (optional)
  • 1 tsp of yellow mustard
  • 1 tsp of garlic powder
  • A pinch of salt

Instructions:

  1. Soak the cashews in hot water for at least 30 minutes.
  2. Place all the ingredients in a food processor or blender and mix until you get a smooth cream. If you want a lighter consistency, add more water and blend again.
  3. Pour the mayo into a sealed container and put it in the fridge to let it thicken. Store in the cold for up to 5 days.
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