Vegan Mayonnaise Recipe

That Is Silky, Smooth, And Plant-Based

Try this vegan mayonnaise recipe that strips the usual mayo process down to three main vegan ingredients: soy milk, oil and salt, and skips the egg entirely without losing the thick, creamy texture that makes mayonnaise... mayonnaise. It's a useful recipe to have on hand for anyone who has gone vegan or has an egg allergy, since good plant-based mayo tends to be expensive at the store, and most homemade versions online either split easily or need constant hand-whisking to come together properly. Unlike other plant milks, soy milk used in this vegan mayonnaise recipe contains natural emulsifiers, largely from its own lecithin, which is exactly the property regular mayonnaise relies on egg yolks to provide. That's what allows the soy milk to bind cleanly with the oil into something fluffy and mayo-like, rather than separating into an oily, curdled mess the way almond or oat milk tends to when swapped in as a substitute. Using a full-fat, ‘original’ soy milk rather than a low-fat variety matters here too, since the extra fat content supports a firmer emulsion. Beyond the three core ingredients in this vegan mayonnaise recipe, apple cider vinegar (or lime juice or white vinegar, if that's what is available) is used to add a milk tanginess, garlic powder and black pepper to add more savouriness, and a spoonful of Dijon mustard, which, much like in traditional mayonnaise, helps stabilise the emulsion further while adding its own sharp flavour.