If you're looking for a vegan alternative to traditional mayonnaise, look no further than veganaise! This homemade recipe is easy to make and uses plant-based ingredients to create a creamy and delicious spread that's perfect for sandwiches, salads, and more.
My favourite salad to use this recipe as a vegenaise salad dressing is this tempeh tahini salad bowl. This vegan mayonnaise recipe also tastes great when combined with other salad sauces and salad dressings like my vegan basil pesto sauce or mint salad dressing. It's also a great addition to spice up any simple salad dressing recipe like this lemon and garlic salad dressing recipe. Say goodbye to store-bought mayo and hello to a healthier, cruelty-free option.
Making your own vegan mayonnaise, or Veganaise, is a breeze with just four simple ingredients blended together in a high-speed blender. No need to worry about any complicated steps or hard-to-find ingredients. Give it a try and enjoy a delicious and creamy plant-based alternative to traditional mayo.
How To Make Veganaise
Homemade vegan mayo is easy and only requires four simple ingredients: canola oil, soy milk, salt, and apple cider vinegar. Simply add all of the ingredients to a high-speed blender, such as a Nutribullet, and blend for about 20 seconds until the mixture thickens.
Once blended to a thick consistency, stir through with a spoon to form a smooth, creamy veganaise! To make the mayonnaise thicker, refridgerate for 1 hour before using / serving.
Why is mine runny?
When making vegan mayo, it's important to keep in mind that it may be runny at first. Just how thick the veganaise turns out immediately depends on a couple of things:
- The temperature of the oil and the milk: Its best to ensure that both are room temperature and especially that both are the SAME temperature
- Quality of the soy milk (add more oil): Different soy milk brands will yield different results. You can simply manage this by adding more oil if its too runny or more milk if its too thick
- You may need to slowly add the oil: I use a Nutribullet blender in this recipe, which means all of the ingredients are immediately blended (this is my preferred method!). However, if you own a bar mix or a blender that allows you to pour the oil in slowly, using this method can help to create a fluffier mayonnaise
- Refrigeration: It's also important to note that the mayo will thicken in the fridge over time. To achieve the desired consistency, it's best to make the mayo slightly runnier than desired and let it thicken in the fridge.
To ensure success, follow the quantities in the recipe and make sure that both the soy milk and oil are at room temperature before starting. This will help to create a mayo that is not too runny to use immediately, but will also thicken nicely in the fridge.
Here is an example of a larger quantity that I made (2 x times for this recipe. The mayonnaise is pourable, but after 1 hour in the fridge, it forms a nice dome shape on the spoon when scooped out.
Do I need to add the oil slowly?
You might ask why I combine all of my ingredients and then blend instead of slowly adding the oil. Slowly adding the oil ensures that the mayonnaise emulsifies and thickens. However I find that when making a small quantity (like the one in this recipe), combining all of the ingredients at once works just fine. I find it's not practical to use a larger blender like my Vitamix because I'm rarely making such larger quantities. Therefore, the smaller cup on the Nutribullet is perfect and it does not allow for the oil to be added slowly, but I have found no issues with this method when making such small quantities. To understand more you can further read "Why is mine runny" above.
Veganaise. Which Oil To Use?
It's really important to make sure that you use a flavourless oil for this recipe. Olive oil when blended will taste bitter. I have also tried to use avocado oil. However, I have found that avocado oil also has a bitter taste when blended.
I can 100% recommend canola oil for this recipe (completely tasteless!). Therefore, canola oil is my first pick of oil, however, other oils I recommend are sunflower oil and vegetable oil.
DON'T use coconut oil because coconut oil solidifies in the fridge. Unrefined coconut oil as a strong coconut flavour too, which is also undesirable. If you want to use coconut oil, make sure to use a refined coconut oil and to use the mayonnaise immediately. I actually use refined coconut oil if I'm serving the mayonnaise immediately.
Can I use almond milk or any other type of plant milk?
I have tried to use almond milk and oat milk for this recipe before and it doesn't turn out as well as the soy milk. The soy milk emulsifies WAY better than any other plant milk. You can use another plant milk substitute, just be aware that the mayonnaise will be a much runnier consistency. If you do decide to use a substitute some things that you can do is slowly add the oil whilst blending and also to refrigerate the vegan mayo for at least 1 hour before serving.
Why does soy milk work best and can I use dairy milk?
Soy milk emulsifies better than any other plant milk because of the protein content. For this reason, if your dietary requirement is to only have egg free mayonnaise, you can substitute the soy milk for dairy milk (not skim or low fat).
Traditional Mayo Ingredients
Traditional mayonnaise is made with eggs, oil, and some type of acid (usually vinegar or lemon juice). In this recipe, the eggs are replaced by the soy milk, and I recommend to use apple cider vinegar over lemon juice, because it works better.
Does Mayo Have Dairy?
No, traditional mayonnaise does not contain dairy and therefore all mayonnaise should be dairy free.
Aquafaba Mayo For Veganaise
To make this recipe a soy free vegan mayonnaise recipe, you can substitute the soy milk for aquafaba instead. I am yet to try this, but once I do I will report back here how it goes! To substitute, use the liquid from canned chickpeas, and beat until fluffy. Substitute the same amount of quantity aquafaba for soy milk in this recipe.
Some final tips:
- Make sure to use an unsweetened soy milk, otherwise it is going to taste weird!
- Make sure the oil and milk are the same temperature (preferably room temperature)
- You can use alternative milks, but it is not recommended (read blog notes above for further details)
- For fluffier more emulsified mayonnaise, slowly add the oil. Read blog notes above as to why I choose to not do this
- Make sure to use a tasteless oil like canola oil, sunflower oil, or vegetable oil. Olive oil is BAD choice (trust me its going to taste awfully bitter)
- Remember that the mayonnaise will thicken in the fridge
- Do not keep for more than a week. Fresh is best!
Veganaise. Vegan Mayonnaise
- ⅓ cup unsweetened soy milk
- ½ cup canola oil or refined coconut oil for a healthier option
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- Add all ingredients to a blender.
- Blend for approximately 20 seconds, or until thick. (see blog notes for blender advice). Stir and transfer to a jar / container.
- Use immediately or refrigerate for 1 hour to thicken. Keep in the fridge for up to 1 week.