Mayonnaise along with ketchup is a staple in most people homes. It’s used for just about everything from potato salads to burger condiments. But your typical mayonnaise found inside the grocery store is made from eggs! Not very vegan friendly. Vegan mayonnaise or, veganaise, has been booming in the last few years! You can find so many plant based alternatives or you can make your own!
Grab your blender and let’s make it!
Vegan mayo vs homemade mayo
So as you know the mayonnaise you find that’s not vegan is made with eggs. So the taste will be different. Usually vegan mayo is made from oil, aqua faba (the brine you find in a can of chickpeas) or even silken tofu! I do recommend making your own mayo as it’s a great substitution if you’re missing the tangy taste of your old mayo!
Traditional mayo uses egg yolks which creates that creamy texture! It emulsifies all the ingredients and helps bind them. You can skip the eggs and substitute aqua faba which resembles an egg in this recipe.
Traditional mayo found on the shelves typically use cheaper oils. You can try avocado oil or sunflower oil and see what taste profile you prefer.
You can also experiment with different milks as soy, almond, cashew and coconut all have distinct flavour profiles.
Finally, the vinegar I used was regular white vinegar. You could try apple cider vinegar as well.
Is vegan mayo healthier?
I don’t think anything that is made as a dip or condiment can be healthy if consumed in large quantities. However, I think vegan mayonnaise is definitely more healthier than the store bought egg based ones out there! It has less saturated fat and cholesterol!
What’s inside in this mayonnaise?
- Plant based milk – acts as the creamy base
- Lemon juice and vinegar – adds a nice freshness and tang
- Salt – gives it a pop of flavour
- Neutral oil – helps bind and emulsify it all together
How does it thicken up?
Start off by blending together the milk, lemon juice, vinegar, and salt. Once combined, open the top hole of the blender and slowly pour in the oil in a thin stream as the blender is going. You’ll see it thicken as the oil is being poured and whipped in. Once it is at the desired thickness, spoon it into a jar or container and it’s ready to use!!
Okay, great I have vegan mayo! But how do I spice it up?
I’m such a fan of taking a base recipe and making it your own by adding your own spices to it.
Salt and lemon is already added to this recipe but lately I’ve been adding a touch of mustard powder or dijon mustard to things that are tangy to add a little bit of that deep flavour. You can add a bit of white pepper or even smoked paprika to get a little kick out of your mayo! There’s many different flavours being put on the shelves that putting garlic in your mayo wouldn’t be a crazy idea!
Ways to use the mayonnaise
This mayo is a great base and mix in for so many recipes! I love using it as a spread for my sandwiches, a base for creamy dressings and for dips.
If you tried this or any of my other recipes, please do try to take a photo and share it with me on @sculptedkitchen or leave a review for me to read!
- 1 cup oil neutral like avocado and vegetable
- 1/2 cup milk plant based
- 1 tbsp lemon juice
- 1 tbsp vinegar
- 1/2 tsp salt
- In a blender, blend all the ingredients except the oil
- Using a spout or funnel, slowly pour in the oil in a thin stream from the top whilst the blender is running
- It will thicken as the oil keeps coming
- Once the oil is done, pour the mayo into a container or bowl
- Keep it refrigerated and use as needed
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