Go Back
Vegan Mayonnaise recipes

Vegan Mayonnaise recipes

This recipe quickly prepares a creamy, homemade vegan mayonnaise using unrefined sunflower oil, unsweetened soy milk, apple cider vinegar, and sea salt. It's a simple, versatile condiment that comes together in minutes with an immersion blender, perfect for various dishes.
Print Recipe Pin Recipe
Total Time 5 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 1998.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unrefined sunflower oil 220 g
  • ½ cup unsweetened soy milk 120 g
  • 2 tsp apple cider vinegar
  • sea salt

Equipment

  • 1 Immersion Blender
  • 1 Tall Container or wide-mouthed jar for blending
  • 1 Measuring Cups/Spoons

Method
 

  1. Combine the unsweetened soy milk, apple cider vinegar, and sea salt in a tall, narrow container or a wide-mouthed jar.
  2. Insert the immersion blender to the bottom of the container, ensuring it fully submerges the liquid ingredients.
  3. Start blending the mixture on low speed, keeping the blender head at the bottom.
  4. While blending, slowly and steadily drizzle in the unrefined sunflower oil.
  5. As the mixture begins to emulsify and thicken, slowly lift the immersion blender head upwards to incorporate all the oil.
  6. Continue blending, moving the blender up and down slightly, until the mayonnaise is completely smooth, thick, and creamy.
  7. Taste the mayonnaise and adjust the seasoning with more sea salt or apple cider vinegar if desired.
  8. Transfer the vegan mayonnaise to an airtight container and refrigerate until ready to use.

Notes

Ensure all ingredients, especially the soy milk, are at room temperature. This is crucial for successful emulsification and prevents the mayo from breaking. For a richer, more stable emulsion, add a teaspoon of Dijon mustard to the soy milk mixture before blending. If the mayonnaise is too thick, you can thin it with a tiny bit of water or extra soy milk; if it's too thin, slowly drizzle in a bit more oil while blending to thicken it. For an 'eggy' flavor, add a pinch of kala namak (black salt).