Looking for an egg-free alternative to traditional mayonnaise? Look no further! This vegan version is just as creamy and flavorful as the classic version. It’s great for making sandwiches, adding to dressings, and throwing into salads.
Instead of regular mayonnaise, vegan mayonnaise is a great option without any eggs. It can be used to make sandwiches, dressings, and salads. The two main ways to prepare vegan mayonnaise using either a food processor or an immersion blender. Consider adding ingredients such as garlic (garlic aioli) and maple syrup, or sriracha for spicy mayo. Moreover, using fresh or dried herbs like parsley or dill will further enhance the flavor.
Why Choose Vegan Mayonnaise?
- Healthier Alternative: Vegan mayo typically contains fewer calories and fats compared to conventional mayonnaise. Plus, it avoids cholesterol, making it heart-friendly.
- Dietary Flexibility: It caters to vegans, vegetarians, and those allergic to eggs or dairy.
- Customizable: Homemade vegan mayonnaise lets you control the flavor, texture, and ingredients, ensuring no hidden additives or preservatives.
Ingredients
- 1/2 cup unsweetened plant-based milk: Soy milk works best because it emulsifies well, but almond or cashew milk can also be used. Soy milk is recommended for this recipe, or aquafaba (the liquid from a can of cooked chickpeas).
- 1 cup neutral-flavored oil: Sunflower, grapeseed, or avocado oil are excellent choices. Avoid olive oil for this recipe as its flavor can be overpowering.
- 1 tablespoon apple cider vinegar: Provides the tanginess that mimics traditional mayonnaise.
- 1 teaspoon Dijon mustard: Enhances the flavor with a slight tangy kick.
- 1/2 teaspoon salt: Adjust according to your taste.
- Optional sweetener: Add 1/2 teaspoon of maple syrup or agave nectar for a touch of sweetness.
Directions
Step 1: Prepare Your Blender
Use a high-speed blender or immersion blender for the best results. Make sure the container is clean and dry to prevent any issues with emulsification. For successful emulsification, use ingredients that are all at the same temperature, ideally room temperature.
Step 2: Combine Ingredients
Add the plant-based milk, apple cider vinegar, Dijon mustard, and salt to the blender. Blend on low speed until the ingredients are well-mixed.
Step 3: Gradually Add the Oil
Slowly drizzle in the oil while the blender is running. This step is crucial for achieving the creamy, thick consistency of mayonnaise. The emulsification process occurs as the oil blends with the other ingredients.
Step 4: Check the Texture
Once you’ve added all the oil, stop the blender and check the texture. If it’s too runny, blend for a little longer or add a small amount of oil. If it’s too thick, add a teaspoon of plant-based milk at a time until you reach the desired consistency.
Step 5: Taste and Adjust
Taste the mayonnaise and adjust the seasoning. Add more salt, vinegar, or mustard to suit your preferences.
Step 6: Store and Chill
Transfer your homemade vegan mayonnaise into a clean, airtight jar. Refrigerate for at least 30 minutes to allow the flavors to meld together. It will thicken slightly as it chills.
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Tips for Perfect Vegan Mayonnaise
- Soy milk is recommended for this recipe. Aquafaba (the liquid from a can of cooked chickpeas) can be used.
- Almond milk works too, but the consistency won’t be as thick.
- Apple cider vinegar is ideal, however lemon juice can be used as a substitute. Other types of neutral flavor vinegar may also work, such as white wine or rice vinegar. Balsamic vinegar is not recommended.
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature to help with emulsification.
- Choose the Right Oil: Use a neutral-flavored oil to avoid overpowering the delicate mayonnaise taste.
- Experiment with Flavors: Add garlic powder, smoked paprika, or fresh herbs for a unique twist.
- Use Proper Equipment: An immersion blender in a narrow jar works wonders for consistent results.
How to Use Vegan Mayonnaise
Vegan mayonnaise is incredibly versatile and can be used just like traditional mayonnaise. Here are some ideas:
- Sandwiches and Wraps: Spread it on bread for a creamy, tangy base.
- Salads: Use it as a dressing for coleslaw, Caesar or potato salad (Classic, or German).
- Dipping Sauce: Use as a base for sauces like tartar sauce or remoulade. Mix it with ketchup, hot sauce, or sriracha for a quick dip.
- Burgers: Top your plant-based burgers with a dollop of vegan mayo.
- Cooking: Incorporate it into recipes like vegan aioli, creamy pasta dishes, or dips.
Storing Vegan Mayonnaise
Homemade vegan mayonnaise can be stored in the refrigerator for up to one week. Ensure the jar is sealed tightly to maintain freshness. Avoid freezing as the texture may become grainy when thawed.
