EASIEST Vegan Mayo Recipe!
Looking for the easiest vegan mayo recipe? Look no further! I’m obsessed with creating quick and delicious recipes; I’ve discovered the ultimate hack for making the EASIEST homemade mayo. In this post, I’m thrilled to share my go-to mayonnaise recipe, which requires a blender and a few simple ingredients. With this creamy, plant-based vegan mayo, you can make so many different dishes!
As someone passionate about quick and easy recipes, I’ve found that making vegan mayo at home is a breeze and a healthier alternative to store-bought versions. Say goodbye to mystery ingredients and hello to the clean and healthy ingredients that go into your mayo. Let’s dive into this game-changing vegan mayo recipe!
Ingredients
- 1 cup room temperature unsweetened soy milk (with more than 7g protein per serving)
- 2 tbsp lemon juice
- 1 tsp salt
- 2 tsp Dijon mustard (you can use yellow mustard or stone ground mustard, too)
- 2 cups avocado, vegetable, or canola oil
Why Soy Milk?
The reason for using soy milk specifically, with more than 7g protein content, in this vegan mayo recipe is due to its unique properties that help in emulsification and texture.
- Protein Content: Soy milk typically has a higher protein content compared to other plant-based milks like almond milk, rice milk, or oat milk (depending on what plant-based milk and brand it contains 0.3g to 2.5g). The protein content in soy milk helps create a stable emulsion when blended with oil, which is crucial for achieving the creamy texture of mayonnaise. This emulsion is what prevents the oil from separating from the other ingredients and gives mayo its smooth consistency.
- Emulsifying Properties: Proteins act as natural emulsifiers, helping to bind together ingredients that don’t normally mix well, such as oil and water. The higher protein content in soy milk provides more emulsifying power, resulting in a thicker and more stable mayo.
- Texture and Flavor: Soy milk also contributes to the overall texture and flavor of the mayo. It adds richness and creaminess without overpowering the other ingredients. Additionally, soy milk has a neutral flavor that allows the taste of the other ingredients, like lemon juice and mustard, to shine through.
While other plant-based milks may work to some extent, they may not provide the same emulsification or protein content as soy milk, which can affect the final texture and stability of the mayo. Using soy milk with at least 7g of protein ensures the best results regarding creaminess, thickness, and overall quality of the vegan mayo.
Overall, choosing soy milk with a higher protein content is essential for achieving this vegan mayo recipe’s perfect consistency and flavor. It’s the secret ingredient that makes this homemade vegan mayo truly exceptional!
Not only is this recipe incredibly simple, but it’s also versatile and customizable. You can adjust the seasonings to suit your taste preferences, adding herbs, garlic, or spices for extra flavor. Plus, with soy milk as the base, you’re getting a boost of protein in every spoonful!
Combine soy milk, lemon juice, salt, and mustard in a blender. Blend the mixture at high speed until frothy, approximately 15 to 30 seconds.
With the blender still running, slowly pour in the oil in a steady stream. Continue blending until the mixture thickens and emulsifies into a creamy consistency.
Transfer the vegan mayo to an air-tight container and refrigerate immediately to chill.
Whether you’re spreading it on sandwiches, dipping fries, or incorporating it into your favorite recipes, this vegan mayo is sure to impress. It’s perfect for those following a plant-based diet or anyone looking to make healthier choices without sacrificing flavor.
Making vegan mayo at home has never been easier or more rewarding. With just a blender and a few pantry staples, you can whip up a batch of creamy, flavorful mayo that will take your dishes to the next level. Try this recipe today and elevate your kitchen game!
EASIEST Vegan Mayo
Ingredients
- 1 cup room temperature unsweetened soy milk (with more than 7g protein per serving)
- 2 tbsp lemon juice
- 1 tsp salt
- 2 tsp Dijon mustard (you can use yellow mustard or stone ground mustard, too)
- 2 cups avocado, vegetable, or canola oil
Instructions
- Combine soy milk, lemon juice, salt, and mustard in a blender. Blend the mixture at high speed until frothy, approximately 15 to 30 seconds.
- Slowly pour the oil into a steady stream with the blender still running at medium speed. Continue blending until the mixture thickens and emulsifies into a creamy consistency.
- Transfer the vegan mayo to an air-tight container and refrigerate immediately to chill. It’s best to use in 5 to 7 days.
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