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Learn how to make the best homemade Vegan Mayonnaise in less than 3 minutes with this quick and easy recipe! This dairy-free and egg-less mayo is perfect for salads, sandwiches and burger or as a sour cream dip for fries, hasselback potatoes and other snacks!
The barbecue season has begun! Therefore people start making cold pasta salads, potato salads, etc. for which mayonnaise is needed as an ingredient more often. But also as a dip for French fries and other snacks, mayo is always perfect! So you should always have this recipe on hand when you need a quick plant-based alternative.
Since traditional mayonnaise recipes are made with eggs, it is not vegan. There are also store-bought vegan alternatives available, however, they often contain additives such as preservatives or artificial flavors. That’s why I prefer to make my own homemade vegan mayonnaise! Not forget to mention that the vegan alternatives are usually quite expensive, so you can even save money with this homemade version!
Ingredients for Vegan Mayonnaise
To make this recipe, you only need a few simple ingredients that you may already have in your pantry anyway. These are:
- Soy milk (unsweetened)
- Yellow mustard (medium hot)
- Salt
- Canola or sunflower oil
- Lemon juice (or vinegar)
How to make vegan mayonnaise – It’s that easy!
As always, I recommend checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1:First, add the soy milk, mustard, and salt in a container and blend with an immersion stick blender until smooth.
Step 2:Continue blending on high speed and slowly adding the oil until you get a thick, creamy and fluffy mayonnaise. Finally, add the lemon juice and blend again. That’s it!
How to make vegan remoulade & vegan aioli
Feel free to add some fresh herbs, diced onionsand pickled cucumbers to make a quick vegan remoulade. If you love aioli, simply add some garlic cloves. For a little more sweetness, you can add some agave syrup or another sweetener if you like. Or get creative and tryother spicessuch as curry or paprika powder.
How to store homemade vegan mayo and how long does it keep?
Since homemade vegan mayonnaise does not contain eggs, it has a longer shelf life than traditional mayo. It’s best to put it in a clean jar sealed with a screw-top. Then store it in the refrigerator for up to 5 days!
This vegan mayonnaise recipe is:
- Plant-based
- Dairy-free (lactose-free)
- Egg-less
- Quick and easy to make
- Fool-proof
- Long lasting
- Cheap
- Creamy
- Fluffy
- Delicious
- Perfect as a dip, spread or for salads!
More Vegan Recipes for Dips and Dressing or Sauces to try
- Vegan Raita
- Vegan Tzatziki
- Creamy Guacamole
- Hummus
- Cashew Dip
- The Best Peanut Sauce
- Ajvar (Paprika Dip)
- Herb dip
- Cashew Mayonnaise (Vegan Aioli)
- Vegan Yogurt Dressing
- Sweet Chili Sauce
- Barbecue Sauce
- Chipotle Sauce Dressing
If you try this easy Vegan Mayonnaise recipe, feel free to leave me a comment and a star rating! And if you take a photo of your dip and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun trying! 🙂
How to make Vegan Mayonnaise (Sour Cream)
Author: Bianca Zapatka
Learn how to make perfect Vegan Mayonnaise in less than 3 minutes with this quick and easy recipe! This dairy-free and egg-less mayo is perfect for salads, sandwiches and burger or as a sour cream dip for fries, hasselback potatoes and other snacks!
5 von 3 Bewertungen
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Cook Time 3 minutes mins
Course Appetizer, Basics, Dip, Side Dish
Cuisine French
Servings 1 jar
Calories 56.6 kcal
Ingredients
- 100 ml soy milk unsweetened (at room temperature)
- ½ tsp yellow mustard medium hot
- ¼ tsp salt
- 220 g canola or sunflower oil
- ½ tbsp lemon juice or vinegar
Instructions
*Note: Watch the recipe video in the blog post above!
Blend soy milk, mustard and salt with an immersion stick blender until smooth.
Continue blending on high speed while slowly adding the oil until you have a creamy mayonnaise.
Add the lemon juice last and blend again to combine.
Notes
- Soy milk works best. When using other plant milks, the vegan mayonnaise will not be as stiff.
- Remoulade:add some fresh herbs,diced onionsand pickled cucumbers.
- Aioli: simply add 2-3 cloves of garlic.
- Sweetness: feel free to add some agave syrup or another sweetener.
- Storage: The mayonnaise will keep in a sealed jar for up to 5 days in the refrigerator.
- For more information about the recipe, read the blog post above.
Nutritions
Serving: 10g | Calories: 56.6kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 6.3g | Saturated Fat: 0.5g | Sodium: 13.1mg | Potassium: 3.9mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 3.7mg | Iron: 0.1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!
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