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Recipe Test: Vegan Mayo

I’ve seen several vegan mayonnaise recipes online; most use a soy milk and oil base, and others use tofu. Since I’m a Vegenaise-lovin’ fool, I’ve been skeptical that I would be able to whip up anything quite as tasty in my own kitchen. Just this morning, I decided that now is the time to put my theory to the test.

For my first homemade-mayo experiment, I decided to try the soy milk and oil base because a) it was the easiest recipe to find and b) it received the best reviews online. Like any good scientist, I followed the directions exactly, carefully measuring each ingredient so I could be sure the results truly reflected the recipe.

First I blended all of the ingredients, except the oil, which I then added in slowly. I continued to blend on a slow speed so that the mixture would thicken—that never happened. I would say it became less runny, but it definitely never thickened. If you like a thin mayo that’s more like a sauce than a spread, then this one’s for you, but I was not pleased.

That’s exactly when I diverted from the recipe and added my own touches. A little more oil. Why not? A dash of cornstarch. Why not? The result looked a little more like my beloved, especially after chilling in the fridge for about an hour, but the taste wasn’t even close. The cornstarch made it slightly chalky, and the flavor was bland.

Looks like I’ll be sticking with my Vegenaise for now, but if anyone has a better recipe or some advice on how to improve this one, please share!

Vegan Mayonnaise

3 Tbsp. lemon juice
1/2 cup soy milk
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. prepared mustard
6 Tbsp. vegetable oil

•Put all the ingredients except the oil in a blender. Blend on the lowest speed. With the blender running, gradually add the oil until the mixture starts to thicken. Continue blending until thickened and smooth.

•Transfer the mayonnaise to a jar and store in the refrigerator.

Makes 3/4 cup

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  • gori says:

    i had a success with the oil + soy milk recipe method. i started blending in a food processor adding the oil very slowly, it thickened but not like mayo’ at all! so i put the all mixture in a blender (the one for fruit juice) on the highest speed and within 5-10 sec’ it became exactly like mayo’ ! i was shocked :). probably because more air got in, in the blender.

  • Aza Nedhari says:

    I made a vegan mayo with raw coconut flesh…when i made vegan “tuna” with chickpeas and it was amaaaazzzing…

  • vegan says:

    can try with silken tofu instead of soy milk. fantastic taste!

  • ani says:

    I WOULD go with the soymilk and oil blend. BUT, the idea about mayo is that it should contain 80% fat! so the milk should not be too light (and not sweet). Actually, what you’re doing is adding some proteans and water (a touch of soymilk) to oil. these proteans needs to thicken. My theorie is they wil do so when you add something sour. So first blend some soymilk to the oil. Then add some extra vinegear/lemon juice. If it doesn’t thicken emmediately, it’s not gonna work. So don’t spend a quarter of an hour blending. it’s supposed to work within the minute. Add salt and musterd for taste.

  • Tim says:

    I wouldn’t go with the soy milk and oil blend– it just won’t emulsify. The whole point of mayo is an emulsified base with flavorings– emulsifiers like egg yolks or flax seeds, for example. Flax would be overpowering, though.

    I make it from scratch with tofu– it picks up the flavors well and adopts a great consistency. Blend a block with about 1/4 cup oil, 1 TB apple cider vinegar, 1 TB good quality mustard (dry or wet), 1 TB lemon juice, something sweet to cancel out the tartness a bit (agave nectar works well as something light), and then salt to taste. Whip it up nicely, works like a charm.

  • Marc Carlin says:

    I used to make mayo with egg. This was always a thinner version of the store bought mayo.
    I recently ran out of my fave vegenaise and tried to duplicate it without the egg of course. I started with water and added oil to this with mustard. I also used apple cider vinegar. The consistency was much too loose for my taste, so I added in silken morinu tofu. This made the consistency a lot better. I’m still working on the flavoring tho. I’m sure this will eventually work out, so I’m not giving up. It certainly was better than taking a special trip to the store just for vegenaise.

  • Veggiemomma says:

    I had the same problem. This is the exact same recipe I used and it did not thicken up at all. I have no idea how to fix it. A big waste.

  • Barbara says:

    Since, I have moved to Korea I have began vegenaise-less. So, I too played around with some recipes. It is not exactly like vegenaise but it works for me and taste awesome.
    http://myveganspoons.blogspot.com/search/label/Vegan%20Mayo
    I hope you will like it.

  • dw says:

    I’m a big fan of Vegenaise too. I haven’t had any luck replicating myself either. :(

  • TofuParty says:

    I made the ‘Low-fat egg-free mayonnaise’ from Vegan vittles and was really satisfied by it. But it’s a recipe wich uses silken tofu.

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