5-Minute Vegan Mayonnaise
Delicious and creamy vegan mayo that tastes like the real thing! Just 6 ingredients and 5 minutes are required. Use in sandwiches, salads, or as a base for sauces!
Ingredients
- 1/3 cup soy milk
- 1 tbsp yellow mustard
- 1 tbsp white vinegar or lemon juice
- 1/4 tsp salt
- 1 tsp sugar
- 3/4 cup oil
Instructions
- To an immersion blender cup (or tall container), add the soy milk, mustard, white vinegar, salt, and sugar. Blend using an immersion blender for 5-10 seconds or until combined.
- Add half of the oil and blend again, for about 15-30 seconds, or until the mixture has thickened and emulsified. Pour in the remaining oil and blend for another 10-15 seconds. Taste and adjust the saltiness to your taste.
- Use immediately or refrigerate for 2-3 hours if you want a thicker texture. This vegan mayo will keep for up to 2 weeks in an airtight container or jar in the refrigerator.
Notes
- Make sure all of your ingredients are at room temperature.
- If you don't have soy milk, feel free to use aquafaba (the brine from a can of cooked chickpeas).
- The mayo will thicken after a day in the fridge. This is normal. Simply give it a good stir and let it sit at room temperature for about 20 minutes to make it softer.
- You can easily flavor this mayo by adding fresh herbs, garlic, horseradish, sriracha, etc.
Nutrition
Serving: 1 tbsp | Calories: 63 kcal | Carbohydrates: 0.4 g | Protein: 0.1 g | Fat: 6.9 g | Sugar: 0.3 g