Homemade Vegan Mayonnaise from Vegan Epicurean

Ok… this is amaze.zing!  Thank you Vegan Epicurean!  Yay for making my own vegannaise!!!!

I will add garlic and herbs or mix with avocado for various sandwiches.  Also, this is the base for vegan ranch dressing which can be used on tempeh buffalo sandwiches!  I will also try this with almond milk (as there may be a bit too much soy in my world, right now).

ID-100152198Homemade Vegan Mayonnaise
Makes about 1 ½ cups

½ cup of soy milk, plain and preferably unsweetened
1 cup plus 2 tablespoons of canola oil
¼ teaspoon of apple cider vinegar
¼ teaspoon of agave
¾ teaspoon of kosher salt
½ tablespoon of fresh lemon juice
zest from 1/8 of an organic lemon
1/8 teaspoon of dry mustard


Put everything in the blender and process until it is thick. I make mine in my Vitamix and it takes about 15 seconds. If you have a lower speed blender you may need to process a little longer. The homemade vegan mayonnaise will become thick and completely emulsified exactly like a mayonnaise made with egg.


You will not be able to tell the difference between this and egg mayonnaise. The flavors may be slightly different from your favorite brand, but the texture and overall flavor profile are just like egg mayonnaise.

I have kept this in my refrigerator for a couple of weeks. It will last as long as the soymilk.

If you only have sweetened soy milk wait and add the agave at the end, you will probably need less, but that will vary by brand of soymilk and your taste.

Original post here.


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