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
mustard
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…

Vegan Mayo

Bianca Haun | Elephantastic Vegan

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!

4.25 from 4 votes

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Prep Time 5

Total Time 5

Course Condiment

Cuisine American

Servings /3 cup

Calories 676 kcal

Ingredients

▢ 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

Instructions

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.

Notes

*To make sure it works, stick to the soy milk. I haven’t had any luck making the mayo with rice milk or almond milk.

Nutrition

Calories: 676kcalCarbohydrates: 1gFat: 75gSaturated Fat: 5gSodium: 599mgPotassium: 36mgSugar: 1gVitamin A: 65IUCalcium: 38mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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