Mayonnaise is one of those foods that you cannot miss when shopping at the supermarket, but the good news is that we can make it at home more easily, at a low price, and even much healthier, such as a vegan mayonnaise. And what exactly is vegan mayonnaise? It might seem like a mystery to most, but it really couldn’t be easier. All you basically need, in almost any vegan mayonnaise recipe, is a non-dairy base of milk, oil, a little lemon, a little mustard, and something else, depending on your recipe.
How to make a vegan mayonnaise in 3 delicious recipes?
What distinguishes a vegan mayonnaise is that it obviously excludes all products of animal origin in it. It does not contain cow’s milk and does not contain eggs which are allergenic for some people. This is particularly good, especially if you suffer from certain conditions that do not allow you to eat these foods because they accentuate them. Also if you are entering a new cycle of eating better to be healthier or simply because you have switched to a vegan regimen and have decided to start substituting foods.
There are many vegan mayonnaise recipes made with different ingredients. Each of which produces a slightly different result. These are three of them that have different textures and consistencies, but all three are equally delicious and that you can enjoy in all the dishes where you usually use the traditional one with dairy and egg.
Vegan mayonnaise with soy milk and olive oil
This is a recipe that you may want to use immediately after making, spreading on a sandwich, or soaking in your favorite vegetables because it is a light and smooth recipe.
Yield: 1 small bottle
Ingredients
- 1 cup sunflower seed oil / olive oil.
- 1/2 cup soy / almond milk.
- 1 teaspoon fresh lemon juice.
- 1/2 garlic finely chopped.
- 1 tablespoon finely chopped fresh parsley.
- Pinch of sea salt.
- Pinch ground mustard to taste (or 1/2 teaspoon prepared mustard).
Instructions
- Combine the soy milk and lemon juice in a blender or with a mixer for about 30 seconds.
- While mixing, slowly add the oil until the mixture thickens. Add the salt, mustard, parsley and mix.
- Taste and adjust the seasoning if necessary.
Note: to this mayonnaise you can optionally add spicy elements such as chipotle chili, red bell pepper, pepper, to consideration.
Vegan mayonnaise with cashews
This is a thick recipe, good on sandwiches, great on homemade potato pastas and salads, great for sauces. Like a traditional mayonnaise, you can also add additional flavors such as chipotle flavor; extra garlic flavor for a true garlic mayonnaise; Smoked paprika, sriracha, chives, curry, wasabi, chili powder, radish, dill, mustard and honey, sun-dried tomatoes, roasted red pepper, etc.
Yield: 2 cups
- 1 cup cashews soaked, drained and rinsed (soak for 4 hours).
- 1/2 cup of filtered water.
- 2 tablespoons fresh lemon juice.
- 2 teaspoons apple cider vinegar.
- 1 1/2 teaspoons mustard powder (Dijon mustard can also be used).
- 1 clove of garlic finely minced.
- 1/2 teaspoon coconut sugar (raw sugar or other sweetener).
- 1 teaspoon of sea salt.
- 1 1/4 cup extra virgin olive oil.
(You may be able to use less than this, this is an amount to give the best consistency)
- Add all the ingredients except the olive oil to your high speed mixer.
- Blend on high until smooth and creamy.
- Scrape down the sides of the blender and put the lid on without the plug. Turn the mixer on the lowest speed and slowly begin to drain the olive oil in a slow and steady stream, creating an emulsion. Don’t go too fast. Halfway through this mix, stop the mixer, scrape down the sides, then start over and keep adding the oil. Near the end, increase the speed a bit, and finish pouring the oil.
- Place the mayonnaise in a glass jar with a tight-fitting lid and place in the fridge. Mayonnaise thickens significantly as it cools and is going to be very similar in consistency to a traditional mayonnaise, although possibly a little thicker once it cools, but as it heats up, it will soften even more.
Storage: keep in the refrigerator in an airtight container. It will keep 7-10 days.
Vegan mayonnaise with tofu and olive oil
This is a mayonnaise with a pleasant taste, thick and fluffy texture that is provided by the tofu. Very similar to traditional mayonnaise, for sandwiches, salads, to spread on bread, as a dressing on vegetables and many more uses.
Yield: 1 small bottle
Ingredients
- 4 ounces soft tofu.
- 2 teaspoons fresh lemon juice.
- 2 teaspoons Dijon mustard.
- 1 cup olive oil (you can use another vegetable oil if you wish).
- Kosher salt.
Instructions
- Combine the tofu (tofu), lemon juice, and mustard in a blender or with a stand mixer for about 30 seconds or until the tofu is smooth.
- While mixing, slowly add the oil until it emulsifies and the mixture thickens. Add the salt and mix.
- Taste and adjust seasoning if necessary.
The best advice for making vegan mayonnaise
Hand mixers, and a glass measuring bowl, are your friends when it comes to making mayonnaise, especially in small batches. You can of course use a stand mixer or a food processor, but when you want to make enough mayonnaise for a certain recipe or just enough for a week or two, put the ingredients in a glass measuring cup (capacity 2- 3 cups) and using a hand mixer is hands down the easiest for mixing, pouring the prepared mayonnaise into a storage container, and quick cleanup.