“I must say that this recipe is a little tricky, but once you get the perfect result you won't go back to those pricey soy mayonnaises. Cooking time is chilling time.”
2hrs 10mins
1 1/2 cup

Ingredients Nutrition

  • 34 cup soymilk
  • 1 tablespoon arrowroot
  • 1 lemon, juice of
  • 1 tablespoon brown rice syrup
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 1 cup vegetable oil


  1. Add the lemon juice to the soy milk and let curdle.
  2. Whisk in the arrowroot.
  3. Put the mixture in a small pot on medium heat.
  4. Let thicken for a couple of minutes (don't forget to whisk). Remove from heat source.
  5. Let the mixture cool down to room temperature (very very important).
  6. Put in a blender or food processor. Add the seasonings. Whip it up!
  7. On medium/slow speed, slowly drizzle, drop by drop, the vegetable oil, until the mayo is thickened.
  8. Hand-held blender method: Put the thickened soymilk mixture in a tall container and put the cup of oil over it. Slowly pull up your blender while constantly blending.
  9. Keeps for up to 10 days in your fridge.

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