Vegan Mayonnaise

"Our friend Sam makes this and loves it. I have not tried it yet, I like the real thing."
 
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Ready In:
10mins
Ingredients:
6
Yields:
3 1/2 cups.
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ingredients

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directions

  • Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
  • Slowly add vinegar or lemon juice until liquid thickens.

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Reviews

  1. For those who end up with runny mano, the trick it is to add all the ingredients except the lemon juice and vinegar, blend until you get the desired thickness and then slowly add the lemon juice and vinegar. Also, taste wise, try a different oil like canola and replace the syrup with 1/4 tsp of brown sugar.
     
  2. This recipe is great taste wise if you take out the maple, and instead just a pinch of brown sugar. I was surprised it tasted A LOT like Mayo. Although there are so textural flaws in the recipe. It was too runny, so I added some tahini paste to thicken it up. I used part lemon juice, part apple cider vinegar.
     
  3. Taste wise this recipe, without the maple, is SPOT ON. Anyone know how to make it thicker though? Mine turned out runny, I like my mayo thicker.
     
  4. I liked this recipe, but for me it came out runny. To solve that problem, I throw everything in the blender at once with a large handful of cashews. That thickens it a bit and then it gets even thicker when it sit in the frig for awhile. Thanks for posting have made this many many times.
     
  5. I scaled this recipe down to experiment with the oil. I had EVOO and canola at home and didn't want to buy anything new... Prefer the canola to the stronger taste of the EVOO. I used 3/4 c. of oil, 1/3 c. unsweetened soy milk and 1/2 tsp dijon. I whizzed both batches up in the Vitamix and had no problem achieving a thick consistency. I salted and added apple cider vinegar and lemon juice to taste after the blending process. I went light on the salt and heavy on the acid. Just my preference. Also added garlic powder and smoked paprika, a bit at a time, to boost the flavour. I ended up with about 1 cup and a bit of the vegan mayo in the end (lazy blender scraping). Pretty happy with the finished product and will make this again. Couldn't find Vegenaise in our local store so this recipe is a huge help! Have stored the "mayo" in the fridge in a small sterilized canning jar and will see how long it lasts....
     
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Tweaks

  1. For those who end up with runny mano, the trick it is to add all the ingredients except the lemon juice and vinegar, blend until you get the desired thickness and then slowly add the lemon juice and vinegar. Also, taste wise, try a different oil like canola and replace the syrup with 1/4 tsp of brown sugar.
     
  2. This recipe is great! I used rice vinegar and lemon juice instead of ACV and corn syrup since I've read the reviews saying that it didn't turn out that great with maple syrup (agave nectar is really hard to come by here). <br/><br/>Even though I changed it around so much the taste is still spot on, as is the color and texture. <br/><br/>Well done, Dancer^, this is a great recipe!
     
  3. Wow, I am very impressed. I only did half of the recipe in case it didn't turn out right. Next time I will put all the ingredients in at once. When I turned my vita mix on high speed setting the mayonnaise was done in a few seconds. I added lime juice instead of lemon, to me it has more of a vinegar copycat taste and I added a touch more salt, 1/2 tps. of onion powder and 1/4 tsp garlic powder. Yummy. The texture looks and feels like mayonnaise. Thanks for sharing the recipe!
     
  4. Thanks for the recipe. I used rice syrup instead of agave/maple since that what I had at home at the time. I also think that for next version I would be adding the vinegar with the rest of the ingredient all at once because 5 second after starting to whipping it, it became very thick that my shaker blade stop turning, and I was using a 1000watt blender. It turned out very very thick - maybe it was because I was using double strength home made soy milk (making a batch of soy milk using previous batch of soy milk as liquid instead of water) so all that extra lecithin made the oil and liquid bond really well, anyway - no complaints there. I made two batches, one with safflower oil and one with sunflower seed oil since safflower oil is very costly where I'm at. The carnivore people whom I tested it on said that the safflower version was better, but not by a large margin and both reminded them of real mayo (I never tasted it myself, I always detested mayo, even when I wasn't vegan, but it good to know I can make it if I bring people over for dinner). So thanks!
     
  5. This is great stuff! I think it's much better than other recipes that use tofu as the egg replacement. I especially like how the flavour is mild, it really lends itself to all sorts of creative variations. One could easily replace some of the safflower oil with olive oil and add crushed garlic for aioli, or add fresh herbs and/or spices. The possibilities are endless! My friends with egg allergies thank you.
     

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