Vegan Mayonnaise Recipes

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VEGAN MAYO



Vegan Mayo image

This vegan mayo is rich and creamy, made with 6 easy ingredients and ready in 5 minutes. It's so good you won't believe you made it yourself!

Provided by Alison Andrews

Categories     Savory     Side

Time 5m

Number Of Ingredients 6

1 cup Avocado Oil ((240ml) )
1/2 cup Unsweetened Soy Milk ((120ml) )
1 Tbsp Olive Oil (Extra Virgin)
1/2 tsp Salt
2 tsp Distilled White Vinegar
1 Tbsp Maple Syrup

Steps:

  • All all the ingredients to a bowl or measuring jug.
  • Use an immersion (handheld) blender to emulsify it into mayonnaise.

Nutrition Facts : ServingSize 1 Tbsp, Calories 90 kcal, Sugar 0.5 g, Sodium 56 mg, Fat 9.8 g, SaturatedFat 1.1 g, Carbohydrate 0.7 g, Protein 0.3 g

VEGAN MAYO



Vegan Mayo image

This homemade vegan mayo is rich, creamy, and thick! And you need only five ingredients and a blender!

Provided by Sina

Categories     Dip

Number Of Ingredients 7

1/2 cup unsweetened soy milk
1 cup canola oil
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1 pinch of black pepper
1 pinch of salt

Steps:

  • Place all the ingredients in a blender except for the oil. Blend for about 10 seconds or until everything is combined.
  • Then turn the blender to low and gradually add the oil (while the blender is still going on low). The easiest way to do this is to remove the lid plug (the little plastic plug in the middle of the lid) and pour the oil through it.
  • When you're done adding all of the oil, put the lid plug back on and turn the blender to high until the vegan mayo is thick enough for your liking.

Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VEGAN MAYO



Vegan Mayo image

This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.

Provided by Rita

Categories     100+ Everyday Cooking Recipes     Vegan

Time 10m

Yield 35

Number Of Ingredients 5

1 cup soy milk
1 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
1 teaspoon sea salt, or to taste
1 ½ cups sunflower oil, or more as needed

Steps:

  • Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 0.5 g, Fat 9.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 75.4 mg, Sugar 0.3 g

D.I.Y. VEGAN MAYONNAISE



D.I.Y. Vegan Mayonnaise image

This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.

Provided by Jane Black

Categories     condiments

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

1 15-ounce can of chickpeas
1 teaspoon white vinegar
1/2 teaspoon fine salt
1/2 teaspoon sugar
1 teaspoon lemon juice
2 teaspoons dry mustard
3/4 cup sunflower oil

Steps:

  • Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.
  • Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.

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