I just learned how to make vegan mayo and I am kicking myself for not learning to make it sooner. It is SO mind blowing-ly easy! Really! It’s easier than making cake from a box. So. simple.
Our daughter has a dairy and egg (and peanut) allergy, so we have been buying expensive veganese as a mayo substitute.
If I had known all I needed was some soy milk, oil, vinegar/lemon, mustard, and salt to make my own, I could have saved so much money! Ah well…I guess I can now. 🙂
Now, I’m not going to pretend like vegan mayo tastes like real mayo, because it just doesn’t. Â But it is a pretty tasty alternative and it has a great consistency to it that makes it a great sub for recipes.
It also makes a great base to play around with. Add herbs, change the sour ingredients around…and voila! You have something that adds a little bit of a special kick to your sandwich.
I started out trying a few recipes I found online. Some totally bombed, and others got close. After doing several experiments myself, I found a basic recipe that finally worked for me, plus a couple of other varieties that have become fast favorites among my kids.
Before I jump right into the recipes, I want to say a word about how to mix your mayo. You can use a food processor, a hand blender, or a powerful blender like a Blendtec or Vitamix. Just keep in mind, that the faster you can whip your mayo, the better it will emulsify and remain stable when you store it in the fridge. I used my Blendtec and it worked beautifully. (I feel compelled to say, that this is not sponsored by Blendtec ;)).
BASIC VEGAN MAYO
Easily adjust how sour or zesty your mayo tastes by adjusting the lemon/vinegar ratio, or simply replace the lemon with another teaspoon of vinegar.  Salt  and pepper is also done by taste, but I offer some suggestions that I have found to provide a good balance.
INGREDIENTS:
1 cup canola oil
1/2 cup soy milk
1 tsp. lemon juice
1 tsp. white vinegar
1/2 tsp. of prepared mustard
1/2 tsp. salt or to taste
dash of pepper (optional)
Combine all ingredients in food processor or blender. Whip on high for 10-15 seconds or until a fluffy, creamy texture is achieved.
Makes about 1 1/4 cup vegan mayo.
Keeps for about 5-7 days in the fridge, in an airtight container.
BASIL VEGAN MAYO
With a punch of fresh garlic and chopped basil sprinkled in, this mayo gives a subtle hint of pesto like flavor to your sandwich, which is seriously yummo.
INGREDIENTS:
1 Â cup Basic Vegan Mayo
1-2 cloves of pan roasted garlicÂ
1/4 cup of fresh basil leaves, finely chopped
Toast your fresh garlic cloves in a dry pan over medium-high heat, until the garlic skins turn brown. Mince and add to, or press them into mayo mixture. Add chopped basil leaves and mix until basil is evenly distributed throughout mayo.
Optional: Blend the basil and garlic with the mayo. This allows for maximum flavor, but will turn your mayo green.
Makes about 1 1/4 cup vegan mayo.
Keeps for about 5-7 days in the fridge, in an airtight container.
  
CILANTRO + LIME VEGAN MAYO
I saved the best for last. This one has a bit of spice, a bit of zest, and is probably the best recipe to use, if you can’t stand the basic vegan mayo. Instead of trying to taste like mayo, it just has it’s own yummy flavor which might be easier to adapt to.
INGREDIENTS:
1 cup canola oil
1/2 cup soy milk
1 tsp. lime juice
1 tsp. white vinegar
1/2 tsp. of prepared mustard
1/2 tsp. salt or to taste
dash of pepper (optional)
2 cloves pan roasted garlic, pressed (see Basil Vegan Mayo recipe for more instruction)
1/4 cup fresh cilantro
1/8 cup fresh cilantro, finely chopped (set aside)
Combine all ingredients, except for 1/8 cup chopped cilantro in food processor or blender. Whip on high for 10-15 seconds or until a fluffy, creamy texture is achieved. Add minced cilantro and mix until evenly distributed.
Optional: You may decide to wait to add the cilantro until after the blending process is complete so that your mayo doesn’t turn green. See Basil Vegan Mayo recipe for instructions.
Makes about 1 1/4 cup vegan mayo.
Keeps for about 5-7 days in the fridge, in an airtight container.
I’ve listed this mayo as “vegan” to make it easier to search for, and well…because it is. 😉
Truth be told, we actually only use vegan recipes because of my daugther’s allergies to egg and dairy, but are still total omnivores. So if bacon doesn’t offend you, come see how I used this Cilantro + Lime Mayo HERE. 😉
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