Vegan Mayo Recipe
This creamy, smooth vegan mayo needs just five ingredients and it is ready in five minutes. You can customize it to add your favorite flavors, including wasabi, garlic and herbs!
Servings: 24 tbsp ( 1 ½ cups total, approx)
Calories: 83kcal
Equipment
- Blender or immersion blender
Ingredients
- ½ cup soymilk (see FAQs above for other non-soy substitution ideas)
- 1 cup avocado oil (or another vegetable oil)
- 2 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon wasabi (or horseradish powder, optional)
- Salt to taste
Instructions
- Place the soymilk in the blender. With the blender running on medium-low speed, pour the oil slowly through the feed tube until the ingredients emulsify and thicken.
- Turn off the blender, add the remaining ingredients to it, and turn it back on to medium-low speed until the mayo reaches a thick consistency. For the last few seconds you can increase the speed to high for just a couple of seconds to ensure all the ingredients are mixed.
- Store in a jar in the refrigerator.
Nutrition
Calories: 83kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg