Creamy homemade vegan mayo made in minutes. A dairy-free, egg-free sauce perfect for sandwiches, dips, and salads.
🧾 Ingredients
- 1 cup unsweetened soy milk
- 1 cup neutral oil (sunflower, canola, or avocado)
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp garlic powder (optional)
👩🍳 Instructions
1️⃣ First, add soy milk, lemon juice, mustard, salt, and garlic powder to a tall blender cup.
2️⃣ Next, pour oil on top without stirring.
3️⃣ Then, place an immersion blender at the bottom and blend without moving.
4️⃣ After that, slowly lift the blender until thick and creamy.
5️⃣ Finally, taste and adjust seasoning as needed. Chill before using.
💡 Tips & Variations
- For tangier mayo, add extra lemon juice.
- Alternatively, use aquafaba instead of soy milk.
- For flavor, add sriracha or herbs.
- Additionally, thin with water for dressing.
- Lastly, store in the fridge up to 1 week.
🌟 Benefits of Homemade Vegan Mayo
First, it’s completely egg-free and dairy-free.
Moreover, it contains no cholesterol.
Additionally, it’s budget-friendly.
Furthermore, it’s customizable.
In addition, it’s quick to make.
Lastly, it’s fresher than store-bought.
📊 Nutrition Facts (Per 1 Tbsp – Approximate)
- Calories: 90
- Protein: 0.5g
- Carbohydrates: 1g
- Fat: 10g
- Saturated Fat: 1g
- Sodium: 80mg
🧒 Kid-Friendly Version
To begin, skip mustard and garlic.
Then, use mild lemon flavor.
Additionally, mix with ketchup for pink sauce.
Finally, serve with fries or sandwiches.
