Vegan Basics / Vegan Condiments and Sauces

A simple vegan mayo recipe

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Last updated on July 2nd, 2020 at 08:12 am

In my last post I created a guide to stocking a vegan pantry. I’m going to continue with the basics for a little longer and post a few of my go-to-can’t-live-without recipe staples. Today it’s my simple vegan mayo recipe. I perfected this recipe for my cookbook and make it every week. It’s really simple and cheaper than buying store-bought vegan mayo.

overhead image of a jar of vegan mayo on a white wooden background

Like I said in my last post, there are a tonne of vegan products on the supermarket shelves these days and a lot of them are crazy delicious. A person could lose their rent money buying all those products.

Sauces and condiments are something you can make yourself and save yourself a few bucks. Besides, there is nothing like homemade and once you get in the habit of making your own condiments you won’t look back.

This homemade vegan mayo is just as good as the stuff you can buy – even better maybe – and it’s so simple to make. To be honest, I based the recipe on my favourite store-bought mayo Vegenaise. I tested and tested it until I got it just right. It is:

  • creamy
  • slightly tangy
  • rich
  • flavoursome

Ready in around 5-minutes flat, you can make this vegan mayonnaise in either a blender or use an immersion blender. Either works.

Step 1 - pop all the vegan mayo ingredients other than the oil in to a jar or bowl
Pop all ingredients other than the oil in to a jar or bowl
Step 2 - begin vegan mayo blending ingredients
Begin blending
Step 3 of vegan mayo recipe - add oil and continue blending
While blending slowly add the oil until the mayo is thick and creamy

A word on ingredients

Soy milk: for a thick and creamy vegan mayo I use unsweetened soy milk. I don’t understand the science of it but soy milk emulsifies better than any other milks in this recipe. I tried almond, oat and cashew milk during the testing process and they just didn’t thicken the same.

Kama Namak: Indian Black salt is worth the forage. I buy mine at an Indian market nearby but you can also order it from Amazon here. This isn’t an affiliate or sponsored link I just did a quick Google search. It’s pretty easy to find. Kama Namak (or Kamal Namak) has a high sulphur content giving it an eggy odour and flavour.

Sunflower oil: I use sunflower oil in my mayo but you can use any neutral flavoured oil. Avoid olive oil because it has a distinct flavour and can sometimes become a little bitter when blended.

A close up image of vegan may in a jar

Recipe notes

  • I have made my vegan mayonnaise with both an immersion blender and my Vitamix and they both worked. I kept my Vitamix at a low speed to get a little control over the situation and avoid wearing my mayo. If I had to choose I would say using the immersion blender works a little better. The immersion blender is reliable (vs different brands of blenders) and you can see and control what’s going on.
  • Using room temperature ingredients works better as you are blending temperate ingredients together. Adding room temp oil to cold soy milk can cause splitting and a little extra work to get the mayo back. Save yourself the trouble and use room temperature ingredients.
  • Store-bought mayonnaise keeps in the fridge for a long time (I have a jar of Vegenaise living in the back of my fridge somewhere!). Homemade vegan mayo will only keep for up to 5 days in a sealed container. The plus side is that it won’t keep as long because we haven’t added any preservatives.
  • If your mayo isn’t thickening add a little more oil and continue to blend. Note that the mayo will continue to thicken in the refrigerator.

So are you ready to make your own vegan mayonnaise in around 5-minutes? Okedokee, let’s do this. I hope you love it as much as I do.

Here are some more vegan basics recipes:

basic vegan chocolate frosting

a simple vegan kale and cashew pesto

vegan cultured sour cream

A square image of vegan mayonnaise on a white table

Simple Vegan Mayo Recipe

5 from 2 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Keyword: vegan mayo
Prep Time: 5 minutes
Servings: 15 tsp
Calories: 189kcal
Author: Amanda Logan

Equipment

  • immersion blender or standard blender

Ingredients 

  • ¼ cup + 1 tbsp / 80ml unsweetened soy milk
  • ½ tsp maple syrup
  • ¾ tsp apple cider vinegar
  • 1 tsp mustard powder
  • ¼ tsp kama namak (Indian Black Salt)
  • 1 tsp lemon juice
  • ½ tsp sea salt
  • ½ cup + 2 tbsp / 165ml sunflower oil

Instructions

  • Place the soy milk, maple syrup, apple cider vinegar, mustard powder, kama namak, lemon juice, and sea salt in your blender. Blend until well combined before slowly add the sunflower oil in a steady stream. Keeping blending until the mayonnaise emulsifies in to a thick and creamy spread.
  • Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • I have made my vegan mayo with both an immersion blender and my Vitamix and they both worked. I kept my Vitamix at a low speed to get a little control over the situation and avoid wearing my mayo. If I had to choose I would say using the immersion blender works a little better. The immersion blender is reliable (vs different brands of blenders) and you can see and control what’s going on.
  • Using room temperature ingredients works better as you are blending temperate ingredients together. Adding room temp oil to cold soy milk can cause splitting and a little extra work to get the mayo back. Save yourself the trouble and use room temperature ingredients.
  • Store-bought mayonnaise keeps in the fridge for a long time (I have a jar of Vegenaise living in the back of my fridge somewhere!). Homemade vegan mayo will only keep for up to 5 days in a sealed container. The plus side is that it won’t keep as long because we haven’t added any preservatives.
  • If your mayo isn’t thickening add a little more oil and continue to blend. Note that the mayo will continue to thicken in the refrigerator.

Nutrition

Calories: 189kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 120mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
A jar of vegan mayo sitting on a white wooden board with title text overlay

Like it? Share it. Thank you!

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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