With this recipe you can make a very easy, creamy and delicious vegan mayonnaise. Purchased vegan mayonnaise brands are often quite expensive, they mostly don’t taste very well and the glasses are way too small.
My home made mayonnaise stays fresh in the fridge for about 1-2 weeks and it is prepared within just a few minutes.
Ingredients for about 350 ml:
200 ml soy milk
about 150 ml sunflower or rapeseed oil
1 tbsp brandy vinegar
1 tbsp lemon juice
1/2 tsp guar gum (it is easier, if you use it. But it also works without)
1 tsp mustard
1 pinch black pepper
1/2 tsp salt
optional: 1 pinch kalak namak (black salt powder), for a eggy taste
Put the soy milk in a high, thin bowl. Add the vinegar and the lemon juice. Let it sit for 2-3 minutes, so the milk gets a little flaky.
Add the guar gum, mustard, salt, (kalak namak) and pepper. Mix with a blender. Gradually add the oil. Continue to mix. Mix and slowly add oil until the consistency is thick. Should the mayonnaise not be thick enough for your taste, just blend in more oil.