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Very easy to make quick vegan mayonnaise with soy milk instead of eggs.
Vegan mayonnaise with soy milk
I love mayonnaise in just about anything and while I generally use eggs to make mayonnaise I wanted to try and see how a vegan mayonnaise with soy milk would work. If you’re not a fan of soy milk, try to make it with aquafaba (chickpea fluid) instead.
Why soy milk?
Now the first thing to know is that this will ONLY work with soy milk and not with any other kind of plant based milk. So don’t try and make this recipe with almond milk as you will not get anything resembling mayonnaise.
Soy milk has a much higher protein content which is what you need to create a creamy mixture. I like to use a blender for this but you can also use a stick blender if you want. The process is similar.
How to make the vegan mayonnaise with soy milk
The process for making this mayonnaise is no different than the one with eggs or aquafaba. I tend to add all the components into the blender and briefly mix it together. Then I start adding the oil in a slow and steady stream while turning the blender on a low speed.
You will soon see it emulsify and once the consistency is to your liking, you’re done!
Which oil to use for the soy milk mayonnaise?
You can use any kind of oil you like for making the vegan mayonnaise. I’m not a big fan of sunflower oil so I tend to go with either grapeseed oil or a mild olive oil. Something that is neutral is definitely the best option. Extra virgin olive oil is too strong to use as the only oil but you can add a few tablespoons to enhance the flavor.
Add salt and/or other seasonings to your mayonnaise and keep in the fridge for maximum of 2-3 weeks.
Vegan mayonnaise with soy milk
Ingredients
- 125 ml soy milk make sure to use unsweetened
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 3/4 tsp fine seasalt
- 1/4 tsp mustard powder
- 250 ml grapeseed oil
Vegan mayonnaise with soy milk
- Mix soy milk, lemon juice, vinegar, maple syrup, salt and mustard powder in a blender. Turn on on high speed.
- Turn down to slower speed and slowly add the oil in a small stream. The mixture will become thicker and eventually turn into a white airy mayonaise
- Pour into airtight container. You can keep it in the fridge for 2-3 weeks.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
