Ahhh, vegan mayonnaise – it really is a wonderful thing. There are many things along the vegan road which have surprised me but vegan mayo has to be near the top of the list – it turns out that eggs are totally unnecessary in mayonnaise! I’ve been experimenting with the balance of flavours, fiddling with ratios and I’m very happy with the results. This version is made using soya milk, lemon juice and olive oil and it can be made in a matter of moments – I genuinely don’t think you could spot that it was the vegan version if I didn’t tell you before you dunked your chips in.
How about that spring light? Isn’t it gorgeous?! I love the long shadows we get in the UK in Spring and then again in Autumn. I was all for removing my thermals and swishing about in spring skirts while I was taking these pictures but then, this being England in March, the clouds zoomed in and I was to be seen frantically gathering in the washing while hailstones lashed at me and the wind blew all my sheets out of grab reach!
So creamy! So Mayonnaisey! Made to top a burger, spread in a sandwich and as a dip for chips – just perfect. You can pep it up with fresh herbs for herby mayo, swap in some chilli oil and chilli flakes for chilli mayo, add roast garlic for garlic mayo or simply adjust the seasoning to suit your own tastes. I have no idea why you would buy vegan mayonnaise once you’ve made this – you’d be mad!
Ingredients
- 150 ml soya milk
- 150 ml olive oil
- 2 tsp dijon mustard
- 25 ml lemon juice
- salt and pepper to taste
Instructions
- Put the soya milk, lemon juice, mustard and a pinch of salt and pepper into the jug of a high speed blender.
- Blend while adding the oil in a steady stream until amalgamated, thick and creamy.
- Taste and adjust seasoning.
Notes
I used my Optimum G2.3 blender to make this batch of vegan mayo – because it’s a small quantity I made it in the small jug which is such a useful addition to my kitchen!
If you like the sound of my Easy Vegan Mayo why not Pin it For Later?
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I’ve been totally converted to vegan mayo, normally making it with aquafaba – but I’m going to give it a go using this recipe! It looks so creamy!
It’s really creamy Sus and just so simple 🙂
Ooh, do you remember making vegan mayo together at that cookery school in Manchester? I couldn’t believe how easy it was! This looks yum.
I’d totally forgotten that we did that! We had a smashing day there didn’t we?!
Oooooh this sounds great and probably far easier to make than regular may – I feel inspired to give it a try! My eldest son adores mayo….
it couldn’t be simpler Katie and my lot really couldn’t tell the difference. I think if you did a side by side taste test you’d know but it’s so close 🙂
This sounds lovely – I’m not a fan of “normal” mayo but I like all of these ingredients so will give this a try soon
Ooh, do let me know how you get on and whether you like it this way!
It looks so quick and easy! And I love that it is all normal ingredients. Sooo giving this a try.
I am genuinely amazed by the science behind this. It looks fab!
I’ve not tried making vegan mayo since we did it up at the Vegetarian Cookery School. I feel I need a few chips to dip into your jar of lusciousness. Love the spoon too.
This vegan mayonnaise recipe was delicious and easy. I added some fresh cloves of garlic and used extra virgin olive oil. Thank you.
Thank you, I’m so pleased you liked it!