No matter how you use it, as a dip for onion rings or if you add it to your burger… Mayonnaise is a staple in almost every home. Here’s how you can make easy Vegan Mayo without aquafaba but with a special ingredient, that will make it taste and smell super eggy!
I never was crazy about mayo. But since I’ve started experimenting with a series of battered vegan comfort foods (onion rings, chicken nuggets, fishy bites etc.) for my second cookbook, mayo was the dip of my choice. I started to like it. Really like it. A lot. Okay. Too much probably.
I tried all kinds of vegan mayo – with aquafaba (ouch! I don’t know what’s wrong but aquafaba and I won’t be best friends. ever. I guess.) or with cashews, but this simple mayo was my favorite.
What you’ll need for vegan mayonnaise:
- canola oil
- unsweetened soy milk (do not use any other milk. stick to soy milk. trust me on this one.)
- apple cider vinegar
- maple syrup
- lime juice
- kala namak (the secret ingredient for an eggy taste and smell! Kala namak is a Himalayan black salt, in its rock-form, it’s violet to black; when ground, it’s pink in color. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell.)
- and an immersion blender (alternatively you could make the mayo in a food processor or blender but you’ll probably have to double or triple the ingredients depending on the size of your food processor/blender container)
You can find the full recipe at the end of the post!
I bought an immersion blender (again – had one and gave it to my mother because I never used it) only to make vegan mayo. I don’t use a lot of mayo, so the smaller the batch, the better. This works best with an immersion blender.
This vegan Mayo is great for…
- 1/8 cup unsweetened soy milk*
- 1/4 teaspoon apple cider vinegar
- 1/8 teaspoon mustard
- 1/4 teaspoon maple syrup
- 1/4 teaspoon kala namak (Himalayan Black Salt)
- 1/2 teaspoon lime juice
- 1/3 cup canola oil
- For a quick vegan mayo, add in an immersion blender cup: unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until the mayo is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
- You can add more salt, mustard, sriracha or lime juice to taste. Store it in the fridge for up to 3 days.