Vegan Mayonnaise
Smooth, creamy, and endlessly versatile, this Vegan Mayonnaise is a plant-based twist on a classic staple. Made without eggs yet full of rich flavour, it whips up in minutes and adds silky depth to sandwiches, salads, dressings, and dips. Light, dairy-free, and delicious, it’s a kitchen essential you’ll reach for again and again.
How long will it take?
10 minutes
What’s the serving size?
Makes 1 ½ cups
What do I need?
- 120 mL soy milk, at room temperature
- 1 tbsp white wine vinegar
- ¼ tsp salt
- 1 ½ tsp Dijon mustard
- 1 tsp lemon juice
- 1 cup vegetable oil
How do I make it?
- Pour soy milk into a food processor and blend for 1 minute on high speed or until the liquid starts to thicken slightly.
- Add vinegar, salt, Dijon mustard, and lemon juice and blend for 30 seconds.
- Reduce speed of food processor to medium and very slowly add drops of oil. Once the mixture starts to thicken you can increase the oil to a thin stream until all is added. Scrape the sides of the food processor and blend again for 20 seconds.
- Refrigerate for at least 3 hours before using.
- This mayonnaise will keep in the fridge for up to 2 weeks.
