Vegan Mayo

Submitted by Mizzy

"this is great on sandwiches, wraps and veggie burgers"

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 3 cups
• Serves: 48

ingredients

• 236.59 ml soymilk
• 591.47 ml safflower oil
• 22.18 ml cider vinegar
• 1.23 ml dry mustard
• 14.79 ml agave nectar
• 0.25 ml hot sauce
• 14.79 ml sea salt
• fresh ground black pepper

directions

1. place the soy milk in a blender, and with the belnder still running, slowly drizzle in the oil.
2. Continue adding the oil until it is all absorbed.
3. Transfer to a large bowl, and whisk in the vinegar, mustard, agave nectar, hot sauce, salt and pepper to taste.
4. the mayo will keep in the refrigerator, covered, for up to a week.

Reviews

[Kathy Sue M.]

RUNNY!!! I even tried two different brands of soya milk and it was STILL runny!!!

 

[joop]

Perfect! I had been having a devil of a time getting other vegan mayo recipes to get thick enough but followed directions on this and it was literally too thick to blend in those seasonings - that's why you have to transfer to a bowl and hand mix them in. PERFECT texture, amazing taste. Thanks for a home run recipe!<br/><br/>Edited to add - I have made this dozens of times now and have only had this turn out runny twice - both when using almond milk. Stick to soymilk for the best results.

 

[loof751]

Wow what a pleasant surprise! This came out great with a good mayo flavor and texture. I used sugar instead of agave nectar. I just whizzed all the ingredients in my magic bullet and it was ready in less than a minute. I only made enough for the pasta salad I was making so I don't know how well it keeps. Thanks for sharing your recipe!

 

[Mindelicious]

This was sooooo easy!! Turned out absolutely perfect!! Thanks!

 

[T and J]

Can't believe how awesome this recipe is! We'll never buy veganaise again. I agree with some of the other reviews that it was too much salt. Next time I'll just leave it out. I also added a bit more vinegar, and used sugar instead of agave nectar, but it probably wasn't necessary since we used regular soy milk instead of unsweetened. So so so good! Thanks for posting this recipe!!!