Mayonnaise, while not universally beloved, is very much enjoyed by the people who enjoy it, with its tangy flavor and creamy texture making an amazing addition to sandwiches and salads. But it’s made out of eggs, which makes it a no-go for vegans. There are stores that sell vegan mayonnaise as an alternative, but they tend to be pretty expensive. So do frugal vegans have to just give up on mayo? No, because we’re here to show you how to make your own vegan version of mayonnaise at home that will taste almost exactly like the real thing. Check it out below.
Ingredients
- Vegetable oil of your choice, sunflower oil is a good option
- Unsweetened soy milk
- Apple cider vinegar
- Salt
Directions
Let the milk and oil both come up to room temperature if either was refrigerated.
Put the soy milk, vinegar, and salt in a blender. Blend for five seconds. Keep the blender going at a slow speed and slowly add the oil. As it thickens, turn the blender from low to high, keeping it going until the mayo is at the desired consistency and well-mixed. If it’s too thick, add more milk. If it’s too watery, add more oil.
Taste the mayo and add more salt if needed. You can store the vegan mayo in the refrigerator for no more than seven days.
