Vegan Mayonnaise

I don’t know about you, but I do have a little soft spot for mayonnaise every now and again. It is one of those condiments I keep stocked in my fridge, ready for when I want to slather some in a sarnie or make some fresh aioli.

Like most other dairy products, I try and avoid them as much as I can and making choices to substitute milk, for almond milk or butter for a vegan spread is something that I find so easy, I barely even notice the difference in taste. Dairy substitutes also have a much longer shelf life and can be a lot healthier too, so what’s there to complain about?

Most large chain supermarkets do not sell vegan mayonnaise, so you often have to venture to a health food store, who charge around £3.50 for a jar – almost double the price compared to normal mayonnaise! It’s certainly a lot of effort and money for a condiment I use so infrequently.

That is why I started making my own vegan mayonnaise which will last in the fridge for up to 1 month, and if I don’t have any in, it is so easy to make I can whip up a fresh batch in under 10 minutes!

There are many different recipes and methods out there, some using tofu or even that freaky liquid you get from a can of chickpeas called aquafaba – but this one is simple and uses ingredients which most people already have in their kitchen.

All you need is 5 ingredients:

Soy Milk (1/3 cup)

Olive Oil (1/3 cup)

Fresh Lemon Juice (1/2 lemon)

Dijon Mustard (1tsp)

Salt and Pepper (pinch)

Depending on how much you would like to make, the proportions will vary, but this will make a small jar’s worth. I find it easier to make in small batches at a time to make sure you get the right consistency.

It’s as simple as this:

  1. Add the soy milk, lemon juice and mustard to a small blender such as a nutribullet or breville blend-active. You can also use a glass jug and a wand blender to combine for about 30 seconds. A large food processor is probably too big for the job.

  2. Slowly add in the oil a little bit at a time, until emulsified and it has thickened. The longer you blend, the thicker it will get!

  3. Add the salt and pepper to taste and blend some more.

  4. Taste and adjust as needed. I normally end up adding a bit more mustard and lemon juice but you can tailor it to your tastebuds, depending on what you are using the mayo for. You might also find you need a little more oil to thicken, so just play it by ear.

Why don’t you try making it for a friend and seeing if they notice the difference?!



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