Vegan Mayo: the easy, egg-free recipe for a delicious vegan mayonnaise

Total time: 10 Min
Difficulty: Low
Serves: 6 people
By Cookist

Vegan mayo is a super quick, easy, egg-free dipping sauce recipe, a vegan, plant-based alternative to classic mayonnaise. It is a delicate sauce with a thick, creamy and smooth texture which pairs perfectly with any main dish such as meat, fish, vegetable chips and French fries.

Vegan mayonnaise is made with soy milk and corn seed oil, then flavored with a pinch of salt and acidulated with white wine vinegar, or lemon juice if you prefer. It is very important to use an immersion mixer and a narrow, long jug that can facilitate the emulsion of the ingredients. Finally, we will obtain a sauce without lactose, raw eggs or animal derivatives of any kind, which can be enriched with other ingredients.

So to make a perfect vegan mayonnaise, just follow our simple step-by-step recipe.

Vegan Mayo Ingredients

Plant-based mayo recipe calls for a few pantry ingredients at room temperature.

Soy milk – use unsweetened soy milk. It is perfect for emulsification as it contains natural emulsifiers and bind to the oil in order to make a creamy, thick vegan mayo.

Corn seed oil – it is a great choice as you need a neutral oil that binds well with soy milk. Other good options are sunflower seed, canola or grape seed oil. Try not to use olive or coconut oil because they could be too strong in flavor.

Salt – it enhance the flavor of other ingredients.

White wine vinegar – it gives a new boost to the mayonnaise.


Tips for Homemade Vegan Mayonnaise

You can use aquafaba instead of soy milk.

For an oil-free vegan mayonnaise, you can use 1 cup of cashews. Soak for 1 hour, drain and combine cashews with 1/4 cup of water, 1 tbsp of apple cider vinegar, 1 tbsp of lemon juice, 1/4 tsp of salt. You can flavor this vegan mayo with a tsp of mustard, garlic powder or onion powder.

Add the oil slowly.

You can add spices, aromatic herbs, mustard, garlic powder, tomato paste, or a small portions of boiled vegetables, such as carrots or beets.

For a more intense flavor, you can replace 15 milliliters of corn seeds oil with the same number of extra virgin olive oil.

Use it as a vegan salad dressing, or serve it with fries or sandwiches.

How to store Vegan Mayo

Vegan mayonnaise can be stored in the refrigerator, in a glass jar or covered with cling film, for 3-4 days. It is also possible to freeze it.

Corn seed oil
100 ml
soy-based milk
60 ml
White wine vinegar
1 tbsp
a pinch

How to make Vegan Mayo

Measure the corn seeds oil and collect it in a narrow and long jug.

Also add the soy milk.

Now add a pinch of salt.

Add the white wine vinegar.

Blend with an immersion blender by moving it up and down inside the mixing bowl.

At the end, the vegan mayonnaise should take on a creamy and thick consistency.

At this point you can serve your vegan mayonnaise or divide it into several bowls and customize it with the addition of aromatic herbs.

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