My family loves mayonnaise and the way we go through it along with the hefty price of store bought vegan kinds I opt to make my own. It is super easy, 4 ingredients! Usually this recipe will fill a 250ml mason jar.
1/2 cup soy milk
1 tbsp apple cider vinegar
1/2 tsp salt
3/4 to 1 cup sunflower oil
In a blender add the first 3 ingredients.
With the blender running, slowly drizzle the oil in until the soy milk is thick like mayo! ( this usually takes a few minutes) Scoop into a jar and slather on sandwiches! This should keep in the fridge for a week or so.
If it "breaks" then you will have to pour out the blender into another bowl. Add a bit of soy milk to the blender, and slowly add the original mixture back in while the blender is on.
I had to draw another name for the glass straw giveaway using the random.org number generator...
#17 Leslie R. said...
I am all about reusables! I carry a Sigg water bottle, and take a work lunch daily in my cooler. It's a little more work than disposables, but so worth the effort :)
Congratulations!
This looks wonderful!!!
ReplyDeletethanks for sharing this recipe! how do you find the flavour & texture compare to store-bought vegan mayo?
ReplyDeleteI was wondering kind of the same thing as jess - would you say this compares most closely to Vegenaise or Nayonaise? (or...?)
ReplyDeleteCool I need to start making my own as veganaise is a bit costly!
ReplyDeleteYep I think it is pretty much the same consistency as Vegenaise and for taste wise. As long as you make it nice and thick in the blender, you can always adjust seasoning to the way you like it.
ReplyDeleteI use original soy milk, that is why I don't add any sugar, but if you use unsweetened then I would add a teaspoon or two. :)
Oh Wow! Who knew it was so easy?!
ReplyDeleteI had no idea it was this easy. I was sure you'd need tofu or some sort of binding gum. Great recipe!
ReplyDeleteHere's a tip to keep it from breaking sooner: Mustard is a natural emulsifier, so if you like mayo with a spicy tang add a tablespoon of mustard and it should also keep it emulsified for longer.
Looks great! I wonder if it would work with nut milk and macadamia nut oil? I am not a fan of soy milk, unfortunately.
ReplyDeleteWe go through the store bought kind like crazy- this is wonderful!
ReplyDeleteYay! Thanks!
ReplyDeleteYay! Thanks for sharing!
ReplyDeletexoxo
Vegan mayo and tomato sandwiches are one of my favorite foods.
ReplyDeleteOoh, what a clever idea! I wonder if this would work with rice milk? I'll try it and find out!
ReplyDeleteI've only ever made mayo with silken tofu. I love the idea of making it with soymilk. I'll try this going forward - thanks!
ReplyDeleteI love mayonnaise! As a matter of fact I’m so addicted to it that almost all of my dish has mayo in it whether as part of the ingredient or as a dip but what catches my attention with this blog is I can able to make my own bunch of mayo! I’m so excited to try this one.
ReplyDeleteIs it okay to use olive or canola oil instead of sunflower?
ReplyDelete