Homemade Vegan Mayo
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.
- Enjoy!
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The Splendid Table did a spot on this last week, and I have been meaning to give it a whirl. Can’t wait to try it.
I like this, very clever and easy! But I always have the opposite problem: I don’t use much Vegenaise, and it starts to separate after a while.
Yum! Thanks for sharing 🙂
http://therealfoodrunner.blogspot.com/
Oh you genius! I don’t often use vegenaise, but my kids and husband love it. It is SO pricey!
Is the olive oil flavor a bit overbearing? Do you think it would work with grapeseed oil?
I use canola oil and it is wonderful!
I have made my own veganaise like this, the same way! It is pure heaven!
Hi there. I would personally advise against grape seed oil… I don’t even look at it, much less buy it.
Have a read at this article I found online http://authoritynutrition.com/grape-seed-oil/
I’ve tried a similar recipe in the past, and was not impressed by the thin, watery results… But this looks perfect! I’m seriously spending way too much money on vegan mayo these days, which I’ve become hopelessly addicted to (it’s still a very controversial ingredient in this household, so it’s a secret guilty pleasure that I hide in the back of the fridge.) Definitely trying your rendition as soon as my current jar is empty!
Super clever & easy! This would be much cheaper than buying veganaise too.
Love this! Think it would work with rice milk?
This is so neat, I have to give it a try!
Oooh, nice! Definitely the most economical way to go and much fresher-tasting, I bet. You’re right though – vanilla mayo would be weird. 😉
how could this be adapted to make it creamy (perhaps with silken tofu?) and use no oil for us plant-strong eaters?
I’ve never tried one, but there are lots of recipes out there that use tofu. I’d say just google and try one! And let me know if you find a good one 🙂
Did you ever find a good tasting….good tasting…tofu based mayo? And, if so, would you share?
I’m actually working on one now! I plan to share it as soon as it’s perfected 🙂
I’m sooooo glad….have you ever seen a “Cookbook” called Rawvolution by Matt Amsden? He has a nut-based mayo that is so very good. Email me and I’ll send you the recipe…maybe you can play with it!!!
This sounds great and I’d like to know if unsweetened almond milk can be subbed for the soymilk and still taste like mayo. Thank you and I’m so happy to discover your site today…I’ll be browsing and picking recipes while I’m home today 🙂
I really can’t say, I’ve only ever tried it with soy milk. Google might be able to tell you!
Just tried this with almond milk. It does not work. Just in case anyone else was wondering- looks like the soy milk is needed 🙂
and by the way…Good Morning!!!!
This looks delicious! I used to love mayo on sandwiches.
Will this work with canola oil? I can’t stand olive oil so I never buy it.
And this works with plain soy milk and isn’t too sweet? Or should it be unsweetened soy milk?
Thanks so much!
I’ve never tried to make it with canola oil, but it would probably work. And I suppose you could use either kind of soy milk, too! I personally just use recipes as a starting point, I love to change them up 😉
I have found that adding 1/4 – 1/2 tsp of xanthan powder to the mix just before adding the oil keeps the mayo from separating. I also add 1/4 tsp of garlic powder and half the cider vinegar adding an equal amount of lemon juice. It helps it taste fresher. I use organic canola oil instead of olive oil most of the time. It tastes just like the regular vegenaise.
New fan – loving everything I’ve found so far. I have got to try this, but in my case I’ll have to use either almond or coconut milk, as my partner in Vegan experiments doesn’t do soy of any kind. We both love mayo, and this sounds easy and tasty!
Can you make this with rice milk?
I’ve never tried!
Okay, thanks for your answer 🙂
This was the best mayo I have ever had, vegan and not!
I just made this with grape seed oil and white vinegar and it turned out EXCELLENT!!! I just threw everything into the blender all at once and in the exact measurements that the recipe says (except I added more onion powder), and viola! Thank you so much for this recipe!!!
You’re so welcome! And thanks for sharing your adjustments!!
This is sheer genius! It worked so beautifully with plain soy milk and a generic cooking oil. It was incredibly creamy, which made me think that if I add sugar instead of salt, I could use this as whipped cream 🙂
Yay! I’m so glad you liked it!
Thanks for sharing this recipe. I tried making it today but was somewhat unsuccessful. I halved the recipe and used 2 parts olive oil and one part coconut oil (I was low on olive oil). The flavor was there yet it lacked creaminess and was very runny. Could you tell me where I went wrong?
1/4 c almond milk
1/2 c olive oil
1/4 c coconut oil
1 tbsp ACV
1/4 tsp mustard powder
1/2 tsp salt
Pinch of onion powder
Can’t say for sure, although some brands of almond milk are much thinner than soy milk, which I used, so that could be part of the problem. I’ve also never made it with coconut oil, so I’m not sure how that would work.
It’s the coconut oil. I tried to make another recipe with coconut oil because that’s all I had on hand. It didn’t work, plus then when you put it in the fridge, it gets super hard.
That makes sense.
Not sure where I went wrong. I followed this recipe to a tee three different times and each time the result was a runny bowl of flat-tasting oily soup. I tried adding more oil afterwards to increase thickness, same with corn starch, and perhaps using less apple cider vinegar — none of my efforts were successful. Even the flavour of the runny end result tasted nothing like Veganaise. I’m disappointed, have no idea how I went wrong following your instructions exactly 🙁
I’m so sorry to hear that. Without being there I really can’t say… If I could I’d make some and ship it to you!
can you sub the olive oil with coconut oil?
I haven’t tried, but as you can see from the other comments, no one has had much luck using different kinds of oil.
I have tried a dozen or more vegan mayo recipes trying to duplicate (or get as close as possible to) Original Vegenaise. I tried mostly aquafaba recipes, as the critics say that works best, but I just couldn’t get the thickness or the taste I wanted. It was too runny and too “vinegary,” and I even bought an immersion blender, thinking that would help with the thickness. It did help a little, but not enough. So, I found your recipe online and thought, “I’m game for one more.” I read the recipe and then read all the comments below, and Jodie’s comments and one of her changes made sense so I incorporated her change of reducing the apple cider vinegar by half, and added the difference as lemon juice. I didn’t use xantham gum….I didn’t need it. I put all the ingredients in a bowl together at once (including the oil, and I used vegetable oil) and used my immersion blender. Amazing! The texture and the thickness is exactly what I wanted. It still has a little too much vinegar for me, but I will reduce that next time. And, it makes almost a whole 16 oz jar of Vegan Mayo! Just for funnies, I put it in an old Vegenaise jar I saved for storing things. Thank you so much. This is absolutely perfect!