... Vegan Mayonnaise (Rich, Thick and Creamy!) | Dance of Stoves

Vegan Mayonnaise (Rich, Thick and Creamy!)

Vegan or vegan mayonnaise is just as rich as traditional mayonnaise; it is healthier, it has no cholesterol, and you only need four ingredients to make it.

Photo of a spoon scooping out vegan mayonnaise from a pot
Who doesn't like mayonnaise? It's one of those sauces that we love and miss when we go vegan, but I have good news for you. You can make 4-ingredient vegan mayonnaise in 2 minutes.

Also Read: 9 Best Vegan Salad Recipes

Also Read: The Best Easy Potato Salad With Ranchera Sauce

It is already possible to find vegan alternatives in almost all supermarkets, but you will be scared if you look at the ingredients list. On the other hand, this mayonnaise is much simpler and healthier, and the best of all is that it is prepared in a moment, so time is not an excuse.

Also Read: Favourite Quinoa Salad Recipe

Mayonnaise is not for every day since it is a very caloric sauce, but it can be consumed in moderation from time to time to brighten up our dishes or prepare recipes that use this ingredient, such as a vegan Russian salad.

Also Read: Vegan Russian Salad With Vegan Mayonnaise

The ideal is to use unrefined oils, but personally, as I prepare it very occasionally, I do not worry too much, and if I can find a tremendous crude oil, but if not, that's fine. 

As it is food for occasional consumption, nothing happens. On the other hand, if you are going to prepare mayonnaise often, you must use an unrefined oil.

Also Read: Best Classic Vegan Cobb Salad With Dressing (Healthy!)

Soy milk has a texture similar to cow's milk used to make lactones (mayonnaise with milk instead of egg). It is also the one that works best to make this recipe because soy emulsifies very easy due to a component called lecithin, which is used as a thickener.

Also Read: Healthy Vegan Tempeh Bacon Recipe (8 Ingredients)

The good thing about this mayonnaise is that it is not as delicate as that prepared with eggs, we have no risk of contracting salmonella, it is delicious, and it is better for our health, for the planet and animals. All are advantages!

HOW TO MAKE VEGAN MAYONNAISE - STEP BY STEP

Step-by-step photos of how to make vegan mayonnaise from scratch
  • If you will use a hand mixer, add the oil, milk, vinegar or lemon juice and salt into the blender glass, place the blender at the bottom of the glass and beat at medium speed until emulsified (photo 1 ).
  • Then you can make movements from the bottom up until it integrates perfectly (photo 2).
  • If you will use a blender, add all the ingredients except the oil and beat for about 5 seconds (photo 3). Then add the oil little by little at low speed until it begins to emulsify (photo 4), then you can gradually increase the speed until it is fully integrated (photo 5).
  • You can use it immediately or store it in an airtight container in the fridge for a few hours to cool down (photo 6).

TIPS

  • Although olive oil gives a solid flavour for mayonnaise that not everyone likes, you can use any oil.
  • This recipe is designed to use soy milk. I have tried it with almond milk, and it has worked for me, but the texture and taste were worse. Some followers have done it with other types of milk, and it has worked for them, and others have not. I only guarantee that you will get soy milk.
  • Although apple cider vinegar is my preferred option, you can also use other vinegar, especially if they are neutral in flavour. For example, I would not use balsamic vinegar.
  • The hand mixer works much better than the glass mixer, and also the mayonnaise is prepared before, I would say that even in 1 or 2 minutes.
  • The milk and the oil must be at the same temperature, and I have obtained better results when they are both at room temperature.
  • If your mayonnaise does not emulsify, try adding a little more oil, but the key is to keep the milk and fat at the same temperature and to follow the recipe steps strictly.
  • Keep in mind that mayonnaise thickens a bit more in the fridge.
  • You can add other ingredients to enrich your mayonnaise, such as garlic (and you will have a delicious vegan aioli), mustard, or syrup like maple to give it a sweet touch. It is also vibrant with some fresh or dried herbs such as parsley.

Profile photo of a pot with homemade vegan mayonnaise
CAN I FREEZE THE VEGAN MAYONNAISE?

Mayonnaise is not one of those foods that freeze well, so the idea is to make it and store it in the fridge to consume it in a few days. The good thing is that it takes 2 minutes to prepare, so it is a problem having to do it often.

Also Read: Healthy Vegan Greek Salad Recipe With Feta Tofu Cheese

Homemade mayonnaise usually lasts 4-7 days because although oil, vinegar, and salt last a long time in good condition, non-dairy milk does not.

WHAT IS THE BEST OIL TO MAKE VEGAN MAYONNAISE?

Except for coconut oil that hardens when you put it in the fridge, I think Who can use any oil to make mayonnaise.

I like more oils with a neutral flavour such as sunflower, canola, corn or peanut because oils with intense flavours such as olive make mayonnaise have a robust flavour, but it is a matter of taste.

Neutral oils are also great if we want to flavour our mayonnaise with extra mustard or a sweetener.

Some people use a neutral oil and then add a bit of olive oil to give it a touch of flavour, and also, in this way, the mayonnaise will not be so strong.

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Photo from above of a pot with homemade vegan or vegan mayonnaise
HAVE YOU MADE THIS VEGAN MAYONNAISE (RICH, THICK AND CREAMY!) RECIPE?

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Vegan Mayonnaise (Rich, Thick and Creamy!)

Small photo of a spoon and a pot with vegan mayonnaise
Vegan or vegan mayonnaise is just as rich as traditional mayonnaise; it is healthier, it has no cholesterol, and you only need four ingredients to make it.

  • Author: Rizwana Naeem 
  • Preparation: 5 mins 
  • Total: 5 mins 
  • Servings: 1 and 1/2 cups (375 ml) (1x), 2 and 1/2 cups (750 ml)(2x), 3 and 1/2 cups (1125 ml) (3x) 
  • Category: Step by step tutorial, Sauce 
  • Cooking: Vegan

INGREDIENTS SCALE (1x)

  • 1 cup of sunflower oil (250 ml)
  • 1/2 cup of soy milk (125 ml)
  • Two teaspoons apple cider vinegar or lemon juice
  • 1/2 teaspoon salt

INGREDIENTS SCALE (2x)

  • 2 cup of sunflower oil (500 ml)
  • 1 cup of soy milk (250 ml)
  • Four teaspoons apple cider vinegar or lemon juice
  • One teaspoon salt

INGREDIENTS SCALE (3x)

  • 3 cup of sunflower oil (750 ml)
  • 1 1/2 cups of soy milk (375 ml)
  • Six teaspoons apple cider vinegar or lemon juice
  • 1 1/2 teaspoon salt

INSTRUCTIONS

  1. For the mayonnaise to come out well, the idea is that the milk and the oil are at the same temperature. I like to use milk and oil that are at room temperature.
  2. Ideally, make this recipe with a hand mixer. In that case, add the oil, milk, vinegar or lemon juice and salt into the blender glass, place the blender at the bottom of the glass and beat at medium speed until emulsified. You can make movements from the bottom to the bottom up until it is perfectly integrated.
  3. Taste the mayonnaise, and if it is bland, add more salt and beat it a little with movements from the bottom up until the salt is completely integrated. If the mayonnaise is very thick, add more milk and if it is very liquid, add more oil. Beat again.
  4. If you will use a blender, add all the ingredients except the oil and beat for about 5 seconds. Then add the oil little by little at low speed until it begins to emulsify, then you can gradually increase the speed until it is fully integrated.
  5. You can use it immediately or store it in an airtight container in the fridge for a few hours to cool down. Store leftovers in an airtight container in the refrigerator for about 4-7 days.

GRADES

  • Although olive oil gives a solid flavour for mayonnaise that not everyone likes, you can use any oil.
  • This recipe is designed to use soy milk. I have tried it with almond milk, and it has worked for me, but the texture and taste were worse. Some followers have done it with other types of milk, and it has worked for them, and others have not. I only guarantee that you will get soy milk.
  • Although apple cider vinegar is my preferred option, you can also use other vinegar, especially if they are neutral in flavour. For example, I would not use balsamic vinegar.
  • The hand mixer works much better than the glass mixer, and also the mayonnaise is prepared before, I would say that even in 1 or 2 minutes.
  • The milk and the oil must be at the same temperature, and I have obtained better results when they are both at room temperature.
  • If your mayonnaise does not emulsify, try adding a little more oil, but the key is to keep the milk and fat at the same temperature and to follow the recipe steps strictly.
  • Keep in mind that mayonnaise thickens a bit more in the fridge.
  • You can add other ingredients to enrich your mayonnaise, such as garlic (and you will have a delicious vegan aioli), mustard, or syrup like maple to give it a sweet touch. It is also vibrant with some fresh or dried herbs such as parsley.

NUTRITION

  • Serving size: 1 tablespoon 
  • Calories: 43 
  • Sodium: 50 mg 
  • Fat: 4.7 g 
  • Saturated fat: 0.4 g 
  • Protein: 0.3 g
  • Keywords: vegan mayonnaise, vegan mayonnaise, vegan, vegan mayonnaise (rich, thick and creamy!)

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