1cupneutral-tasting oil (250ml)I use canola, sunflower, vegetable etc.
½cupunsweetened soy milk (120ml)125 ml (at room temperature)
2teaspoonsapple cider vinegaror lemon juice
Let the soy milk come up to about room temperature (so it’s the same temp as the oil). Add all ingredients to a large jug and blend with an immersion blender (or regular blender) until thick and smooth. It will only take a minute or so!
Add all ingredients to a large jug or tall container and blend with a hand stick blender, starting at the bottom and working your way up, until thick and smooth. It will only take a minute or so!
Taste and add more vinegar or salt, if required.
Store in a clean lidded jar in the fridge for up to 2 weeks.
This recipe makes 1 ½ cups of vegan mayo.
While it seems like using any plant-based milk would be a good idea, it's been tested that soymilk is the best for making mayo as it contains natural emulsifiers that thicken the mayo the way that eggs would.
When purchasing your soymilk, make sure it is unflavored and unsweetened!
Any vinegar will work in this recipe if you don’t have apple cider vinegar, just be aware that the taste may change depending on the flavor of the vinegar. Lemon juice makes an excellent substitute as well.
Letting the soymilk come to room temperature is very important, so do not skip this step or the mayo will not properly emulsify and blend together.
Be sure to taste the mayo after you blend it to adjust seasonings. The flavor will be best after it sits in the fridge for at least 30 minutes.