Vegan Mayo
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!
Servings 1 /3 cup
Calories 676kcal
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: 676kcal | Carbohydrates: 1g | Fat: 75g | Saturated Fat: 5g | Sodium: 599mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 65IU | Calcium: 38mg