Mayonnaise is a well-loved spread for sandwiches and a base for many salads and salad dressings. It is made through an emulsification process that involves animal product. As a vegan, I was unwilling to give up this thick and creamy spread for sandwiches and as a dip. So I went looking for a way to make this dressing without the eggs.
I found the answer over on the Vegan Epicurean blog years ago. As I was searching the internet for vegan-friendly food to make, I stumbled across this recipe. It’s been a no-fail every time I make it.
I haven’t yet made flavored vegan mayo from this recipe, but that’s going to be the next project (after figuring out smoking jalapenos): an herb mayo, chipotle mayo, red pepper mayo, garlic mayo – all the different kinds of things that you can put in this milky white substance and make it taste good. I’m thinking some lavender mayo might be good to go with a garden vegetable sandwich. I do use it as a base for potato salad and coleslaw dressings.
All it takes to make this recipe is a counter top blender, the ingredients listed below, and five minutes. And pow! You’ve got two cups of vegan mayo for coleslaw or potato salad dressings. Store in an airtight container in the refrigerator for up to two weeks. Another thing: this dressing costs less than $1.00 to make.
There are a couple secrets to making perfect mayo. Make sure your ingredients are room temperature. If the soy milk is too cold, it won’t bind. The lemon juice is not so critical, but it’s good to have it at room temperature as well. And even though some recipes say put everything in the blender and go, I still add the oil separately. All the other ingredients go in, and with the blender on, I pour in the oil. Maybe it’s the chef in me, but I’ve learned that the amount of oil is adjustable depending on weather and altitude.
Concentrated lemon juice can be used if fresh lemons aren’t available. Last year the lemon crop was pitiful. I resorted to purchasing that dreaded green bottle with the yellow lid. I found it more economical than the lemon looking plastic container that holds the same juice. When using concentrated lemon juice add a little extra because there won’t be any fresh lemon zest to give the mayo its zippiness.
As a note of interest: This recipe does not pre-date Follow Your Heart vegan mayo, but it does pre-date the others. The cost per ounce? Ridiculously low. Price per ounce for market veganaise? Ridiculously high. If you have a blender and access to these ingredients, give it a whirl. You won’t go back. The only time – and I mean ONLY time – I buy prepared vegan mayo is when I absolutely cannot get up and make food and the Spouse wants some for a tofu BLT.
- ½ cup soy milk
- 1 cup Sunflower oil (use your favorite neutral oil, I prefer sunflower, the original recipe calls for canola oil)
- ¼ tsp bee free Honee (original recipe called for agave syrup)
- ¾ tsp salt
- ½ tsp fresh lemon juice
- 1/8 tsp raw apple cider vinegar
- Lemon zest
- 1/8 tsp dry mustard
- Place all the ingredients except for the oil in the blender. Start the machine and add in the oil. It will infuse quickly so you don’t have to worry about “drizzling”, you just want to keep an eye on the consistency of the dressing.
- Store in an airtight jar in the refrigerator for up to two weeks. Make sure to label the date you made the mayo.
- Serve on your favorite sandwiches, use in potato salad or coleslaw, serve with French fries, and even on grilled corn (yes, it’s a thing).