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For those who end up with runny mano, the trick it is to add all the ingredients except the lemon juice and vinegar, blend until you get the desired thickness and then slowly add the lemon juice and vinegar. Also, taste wise, try a different oil like canola and replace the syrup with 1/4 tsp of brown sugar.

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beingvegan February 01, 2013

This recipe is great taste wise if you take out the maple, and instead just a pinch of brown sugar. I was surprised it tasted A LOT like Mayo. Although there are so textural flaws in the recipe. It was too runny, so I added some tahini paste to thicken it up. I used part lemon juice, part apple cider vinegar.

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Vegan Sarah May 14, 2012

Taste wise this recipe, without the maple, is SPOT ON. Anyone know how to make it thicker though? Mine turned out runny, I like my mayo thicker.

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grrlfrommars November 23, 2008

I liked this recipe, but for me it came out runny. To solve that problem, I throw everything in the blender at once with a large handful of cashews. That thickens it a bit and then it gets even thicker when it sit in the frig for awhile. Thanks for posting have made this many many times.

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Flower #2 November 28, 2012

I scaled this recipe down to experiment with the oil. I had EVOO and canola at home and didn't want to buy anything new... Prefer the canola to the stronger taste of the EVOO. I used 3/4 c. of oil, 1/3 c. unsweetened soy milk and 1/2 tsp dijon. I whizzed both batches up in the Vitamix and had no problem achieving a thick consistency. I salted and added apple cider vinegar and lemon juice to taste after the blending process. I went light on the salt and heavy on the acid. Just my preference. Also added garlic powder and smoked paprika, a bit at a time, to boost the flavour. I ended up with about 1 cup and a bit of the vegan mayo in the end (lazy blender scraping). Pretty happy with the finished product and will make this again. Couldn't find Vegenaise in our local store so this recipe is a huge help! Have stored the "mayo" in the fridge in a small sterilized canning jar and will see how long it lasts....

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blueiris36 August 02, 2012

I am two weeks in on being Vegan. I'm not much for buying something I can make from scratch, so I haven't bought vegan mayo. After trying one recipe with cashews and soy milk.... I just about barfed.

THIS IS CREAMY and very authentic MAYO like. I used olive oil and Silk Soy milk. I also will add the lemon/vinegar in the beginning, because 5 second after starting to whipping it, it was mayo.... but lacking that flavor without the vinegar. I used whole seed mustard and added garlic and onion powder and a pinch of cayenne, as that was what we used in our mayo before when we weren't vegan. No sweeteners for us either!

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Ebanroos July 04, 2011

Absolutely the best!! Veronica said much of what I thought. It is so close to tasting like Vegenaise I couldn't believe it! I must tell you that in my first try at it I used olive oil and it never thickened up like mayonnaise (I added herbs and spices and it made a great dressing though!). My second (and very succesfull) time, I used safflower oil. I was amazed at how it thickened up instantly. I used vinegar AND lemon juice about equally and added just a sprinkle of garlic powder. I didn't add any sweetener and used unsweetened soy milk because I never liked the sweet mayonnaise. I may still buy Vegenaise from time to time, but this is so easy and convenient (and less expensive) to make. It takes less than 2 minutes to prepare! Thanks so much for sharing this. I will be getting the cookbook Vegan Fusion World Cuisine--sounds fabulous!! Peace.

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Peaceful Vegan January 22, 2009

AMAZING!!! I have bought my last EXPENSIVE jar of Vegenaise!!! Not only was I able to whip this up in about 3 minutes, but the taste is so close to Vegenaise...I think with a little tweaking, I might not be able to tell the difference between the two! I didn't have safflower, so I used canola and I used a combination of the vinegar and lemon juice. I omitted the mustard (personal preference), but I found that I liked it with about 1/2 tbsp. more of vinegar. Next time I'm going to try to cut down on the oil quite a bit by adding it slowly as the milk is blending. I hope to be able to cut it by almost half...I'll post an update when I do and let you know how it turned out. I will also try using brown rice syrup next time since that's what Vegenaise uses...maybe that's the secret?? Anyway, THANK YOU! This is my favorite recipe right now because it's going to save me lots of money in the future!

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Veronica144 March 16, 2008

Its great! I use regular italian olive oil (not evoo), 1 Tbsp brown sugar, mustard at 2 tsp and split the sour stuff between apple cider vinegar and lemon juice. Increasing mustard helps it thicken more, I have made it many times using a small food processor and processing it all at once. I find the important factor is to add the soy milk last before processing. - Its a real addition to my kitchen as I love it on tomato sandwiches. Try adding onion powder or cloves of garlic to make it more like a spread or dip.

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TastyBite July 10, 2013

This recipe is terrific! I didn't add any sweetener and was great without. It took less than a minute in my vitamix, definitely a keeper.

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marybeadz January 13, 2013
Vegan Mayonnaise