With this recipe you can make a very easy, creamy and delicious vegan mayonnaise. With simply ingredients and ready in less than five minutes.
Purchased vegan mayonnaise brands are often quite expensive, they mostly don’t taste very well and the glasses are way too small. Usually they also contain unnecessary added sugar.
My home made mayonnaise stays fresh in the fridge for about one to two weeks. And since it is prepared within just a few minutes it is very easy to store.
You can plainly use this recipe for spreading the plant based mayonnaise on sandwiches. It also goes really well in salad dressings. I especially recommend it for potato salads, noodle salads or vegan egg salad. And it is the perfect dip for chips (french fries), wedges and other hearty snacks from the oven.
Ingredients for about 350 ml mayonnaise:
200 ml soy milk
about 150 ml sunflower or rapeseed oil
1 tbsp brandy vinegar (or other strong vinegar)
1 tbsp lemon juice
1/2 optional: 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
Add the soy milk to a high, thin bowl. Pour in the vinegar and the lemon juice. Let it sit for 2-3 minutes, so the milk gets a little flaky.
Add the guar gum, if you use it. And then also add the 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.
That was quick and easy, wasn’t it?