Vegan Mayonnaise
This easy vegan mayo is cream, tangy, and eggless! Use the plant-based mayo on sandwiches, to make salads, or in homemade dressings.
Equipment
Ingredients
- 1 cup vegetable oil
- ½ cup soy milk
- ½ lemon, juiced
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- Pinch of cane sugar
- Salt to taste
Instructions
- Add the soy milk to a food processor and process for about 1 minute until the milk becomes foamy.
- Add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar and salt to the soy milk in the processor and process for about 2-3 minutes until it becomes thick and creamy.
- If you feel like the mayonnaise is a little too thin, you can add a little bit more oil to it.
Notes
- You can keep this cool in the fridge for about 1 week.
Tried this recipe?Let us know how it was!