Vegan Mayo (thick & creamy)

Vegan Mayo (thick & creamy)

This vegan mayo tastes just like regular mayo but the best part is it is dairy & egg free! You won't even tell the difference. I've tried many vegan mayo recipes but none of them come close taste wise to this one! This vegan mayonnaise is thick, white, and creamy. Keep reading to know some of the secrets to making the best mayo you've ever had!

I grew up in Ukraine, and let me just say people there LOVE mayo. Mayo nearly goes on everything from the many different salads, hot dogs, to even french fries. Even tho my family is not vegan they prefer this vegan mayo over regular mayo because it is just that good!

So why make your own mayo? I know you could just go and buy one at the grocery store. Homemade mayo is way more healthy, cheaper and fun to make. I know who says making mayo is fun? Well I do and I hope to convince you to try and make your own. (Trust me when you do you won't go back to buying store bought ever again!) It only takes a few minutes to make.

Let's get started 

What you will need: 

Sunflower Oil - used to thicken the mayonnaise. I like to use sunflower oil but you can use any neutral oil like grape seed or olive oil. I don't recommend using coconut oil because the flavor will be too strong. 

Kala Namak (black salt): - Since we're not using eggs, black salt is a perfect egg replacer for this recipe! It'll give the mayo an eggy taste. You can use regular salt if you don't have black salt, just don't skip the salt!

Dijon mustard: Adds that nice tanginess.

Soy Milk: Make sure it's at room temperature. 

Vinegar: I'm using apple cider, but feel free to use white or red vinegar.  

Garlic Powder

Black pepper: (optional.) You may have little black dots in your mayo if you do end up adding some!  

Cayenne pepper or sriracha: (Optional) for spice.

Instructions (easy steps)

Step 1: Add the soy milk, apple cider vinegar, garlic powder, dijon mustard, black salt and mustard into a long glass jar and mix. 

Step 2: pour the sunflower oil or any neautral oil into the mixture 

Step 3: Take out your immersion blender and put it into the bottom of the jar. 

move the blender up and down to mix for about 20 seconds. Add extra oil if the mayo is not thick enough. You can also use a food processor or a blender to make the mayo. 

Make sure all the ingredients have fully combined.

Give the mayo a try and adjust the ingredients if needed. Place into a glass jar and into the fridge. It will thicken more once placed into the fridge. Enjoy!

Ingredients 

• 1/2 cup soy milk
• 1 teaspoon vinegar, apple, red or white.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Kola namak/ black salt
• 1/3 teaspoon dijion mustard
• 1 cup oil 
• 1/8 teaspoon black pepper (optional)  
• 1/4 teaspoon cayenne pepper (optional) 

Lasts in the fridge for 2 weeks.

Tips/ advice

I've worked hard to perfect this vegan mayo. Despite my family not being vegan to my surprise they prefer this mayo over regular mayo! Because it’s just that good! 

I recommend using black salt as an egg substitute. I as well advise pouring the oil a little at a time so that you can try the mayo to see if you need more. Adding more will thicken the mayo, but may leave you with a oily flavor if you over do. Not adding enough will just make your mayo more watery/ runny and won’t spread like a regular mayo does.