By making your own homemade vegan mayo, you can control exactly what goes in it. Oh, and it’s way cheaper than buying vegan mayo or even regular mayo. That's a bonus! If there is a person in your life who can’t have a lot of sodium (or even eggs for that matter), this vegan mayo recipe will make them very happy. A drastic change in diet, especially for health reasons is hard. If this simple recipe can put some normalcy and familiarity back into someone’s life, then it has succeeded. Try out this vegan mayo recipe and make your own homemade vegan mayo to put on sandwiches and other dishes. Your stomach and wallet will thank you.
Homemade Mayonnaise [Vegan]
- 1/2 cup non-dairy milk
- 1/2 teaspoon sea salt (or less)
- 1 teaspoon ground mustard
- 1 1/2 teaspoons garlic powder
- 2 teaspoons apple cider vinegar
- 2 teaspoons agave nectar
- 1 cup canola oil
- Place soy milk, sea salt, ground mustard, garlic powder, vinegar and agave in a blender.
- Place the lid on the blender and turn to slow.
- Take the middle part of the blender’s lid out while the blender is still running and slowly pour in the canola oil.
- Place the lid back on and blend until the mayo is thick and creamy.
This recipe is awesome as is or you can use it as a base and add whatever flavor you like. More garlic, sriracha, wasabi, chives, dill, sun dried tomato, let your imagine run wild and have fun. I suggest using organic canola oil and organic soy milk because canola or soy that isn’t organic has likely been Genetically Modified. You can double this recipe for a bigger batch if you like. This will stay good in the refrigerator for up to a week.