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!
- 150 ml soya milk
- 150 ml olive oil
- 2 tsp dijon mustard
- 25 ml lemon juice
- salt and pepper to taste
- 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.
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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