I have absolutely no idea why anyone would want to use eggs in mayonnaise after trying this recipe. This is one of the simplest things to make, it takes a couple of minutes, tastes amazing and is completely egg free and dairy free.
The recipe is my own combination of Gaz Oakley’s Avant-Garde Vegan mayonnaise and Lauren Toyota’s Vegan Comfort Classics Mayonnaise. I’ve tried to make this with home made oat milk and shop bought rice milk however it didn’t work! There must be something in the soy milk that makes it work better… Rather than struggle I recommend you use soya milk.
I also use organic ingredients, it just seems to make the mayonnaise taste even better… A truly fabulous tasting mayonnaise with no chemicals! Joy!
oooh, one final thing… Make sure that you put the sunflower oil and soymilk in the fridge to make sure they are REALLY cold prior to making this. The process generates heat in the blender and if the ingredients aren’t really cold then you won’t get the consistency. I’ve even put them in the freezer for 10 min prior to making this and it works perfectly.
- 1/2 cup unsweetened organic soy milk
- 2 teaspoons organic apple cider vinegar
- 1 teaspoon lemon juice
- 1 cup organic sunflower oil
- 1 teaspoon mustard powder
- a pinch of sea salt
Using a stick blender in a tall drug place soymilk, vinegar, lemon juice, mustard powder and salt. I recommend putting a wet cloth underneath the drug to stop it spinning round whilst you blend.
Start blending and slowly dribble in the sunflower oil. You’ll notice that it starts to emulsify almost immediately. Continue adding oil until you have a creamy mayonnaise like consistency.
It’ll keep in the fridge in a sealed container for about a week, it does start to separate out a little bit sometimes so does need is of a stir each time you use it.