I’ve been wanting to make my own vegan mayo at home for a while now. I love Vegenaise, I really do! It’s just a little pricey and the jars are smallish and don’t seem to last very long in my kitchen, especially during the summer when I’m making Spicy Pasta Salad and Tuno Salad and other yummy things.
There are a couple different recipes floating around out there. Some use tofu, some don’t. The one I tried, from Epicurvegan* doesn’t- it’s basically just EVOO and soy milk, if you can believe that! I did make some changes to it- I increased the amount of vinegar because me likes my mayo tangy, and I also added more sea salt.
My motivation for doing this was to save money. I was making a couple large batches of dishes that all required vegan mayo, and I just didn’t want to fork (ha ha!) over all that money for the brand name stuff. For me this was a very economical way to go because I had an enormous bottle of high quality EVOO leftover from the goodies Lucini Italia was kind enough to send me. Even purchasing the EVOO myself though, I still think this would be cheaper than buying Vegenaise….
The recipe makes about 3 cups, but you could halve it. I used mine up immediately, but the original recipe stated it would last about a week in the fridge.
*I’d love to link to the original recipe but the website has gone defunct 🙁 I even tweeted him about it, but got no response. Oh well.
- 1/2 cup plain, unsweetened soy milk (not vanilla!)
- 1 1/2 cups extra virgin olive oil (the higher the quality, the better the final results)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dry mustard
- 1 teaspoon sea salt, or more to taste
- Pinch of onion powder
- Pour the soy milk in to a blender, cover and turn on low. Remove the center cap from the cover and slowly pour the oil in. Continue to run the blender, frequently checking the consistency, until you're satisfied. The longer you leave it in there, the thicker it'll get.
- Spoon the mixture into a bowl and whisk in the remaining ingredients.
- Store in a tightly sealed jar for up to a week.