There are some people who seem to make absolutely everything effortlessly from scratch. I have never been one of those people.
These days, you can buy a vegan version of just about anything if you know where to look, and I, for one, seriously appreciate that kind of convenience.
Even before I went vegan, I was never a huge mayo consumer, but it has it’s place in certain dishes. I’ve developed my preferences between the no-egg options currently on the market, and was delighted when my local chain grocery store started carrying it so I didn’t have to go out of my way to the natural foods store. Then I went grocery shopping a couple days ago, and – gasp! It was gone! Not even the empty space like they had run out, but the space was completely replaced with more non-vegan mayo.
I didn’t feel like making the trip to another store for one item, so I skipped it. Of course that means that I decided to make something for dinner tonight that called for mayonnaise. Sigh. What’s a girl to do? Make her own damn vegan mayo, that’s what.
Turns out, it’s super easy. Who knew? The recipe only needs 5 ingredients (6 if you count a little salt), but you could easily add from there for fancier versions. I’m thinking scallions and lemon juice, or roasted garlic and fresh herbs, or maybe even some sriracha.
5 Ingredient Vegan Mayo
makes about 1.5 cups
– 1/2 cup unsweetened, unflavored soy milk
– 2 tsp dijon mustard
– 2 tsp apple cider vinegar
– 2 tsp garlic powder
– 1 cup organic canola oil
– 1/2 tsp salt (optional)
Place the soymilk, apple cider vinegar, garlic powder, and salt (if using) in a blender and turn on low.
With the blender still running, remove the center piece of the lid and slowly drizzle in the canola oil in a thin stream. Close the lid again and blend for another 30 seconds to a 1 minute, until your mayo is thick and creamy.
You can substitute the soymilk with your non-dairy milk of choice, but make sure it’s plain and unsweetened. I like soymilk because it has the most neutral flavor, but feel free to experiment!
Unused mayo should keep in an airtight container in the fridge for up to 3 days.
That’s all there is to it – it really couldn’t be easier.