Here is our vegan mayonnaise recipe, based on the numerous versions of this type of vegan mayonnaise around. It works out at about quarter of the price of shop mayo and is very quick to make, just measure into a jug, blend with a stick blender and you’re done.
You can’t beat the taste of vegan shop mayo and our two favourites are Plamil mayo and Vegenaise, with Hellmans vegan mayo a close runner up. But this is a fraction of the price, easy to make and still tastes great in sandwiches and vegan egg mayo, and on burgers, potato salad and coleslaw.
Why it works
The combination of 1 tablespoon of cider vinegar and the mustard mean that the mayo thickens up well. They also add good flavour. The soya milk helps with the thickening, we’ve tried oat milk for example (Oatly Barista which is one of the best quality) but the mayo came out the consistency of single cream.
We like a tiny bit of raw garlic, just a small amount gives flavour. It tastes stronger when you first make it, but mellows out after standing.
We use sweetened soya milk as the bit of sweetness it adds works well. If you’re using plain soya milk add a tiny bit of maple syrup or agave nectar.
8 floz (240 ml/ 1 cup) vegetable oil (e.g. rapeseed or sunflower)
4 floz (120 ml / ½ cup) soya milk
1 tablespoon cider vinegar
1-2 teaspoons mild mustard
1 small clove garlic
½ teaspoon salt
1. Measure the oil and soya milk into a measuring jug and then add the vinegar, mustard, garlic and salt.
2. Using a stick blender, blend until smooth, about 30 seconds.
3. Store in a sealed jar or container in the fridge.
Notes. The mixture blends perfectly with a stick blender and this mean less washing up, but if preferred put the ingredients into a stand blender and process them in that.