The most perfect vegan mayo! This vegan mayo is quick and easy to whip up in no time. You might even have all the ingredients on hand.
The taste and texture are perfect.
This mayonaise is creamy, tangy, and delicious. It’s great on a sandwich or as a base for a salad dressing.
It’s pretty much all oil, though. Let’s not kid ourselves here; this is not healthy.
Buuuuuuuut if you’re craving some delicious, fatty bazzzzing on your vegan BLT or a stand up vegan mayo for some tuna salad, this is a great addition to your condiment repertoire.
Put it on your toast for an incredible start to a sandwich.
Look at that texture: it’s perfect!
Get out your Mason jar. This recipe will fill a pint-sized Mason jar about 3/4.
If you’re going to make some sandwiches now (might I recommend a BLT Club Sandwich?), go ahead and make a double batch. You’ll be able to fill your pint-sized mason jar to the top for later, and you’ll have enough mayo for a few sandwiches for now.
Oh, I mention using a tiny piece of garlic. Fingernail-sized. Yes, for real.
Unless you want this to be garlic mayo. If you want garlic mayo, use a whole clove. I make it like that too, and it’s divine.
- ½ cup soy milk
- ½ teaspoon sea salt
- 1 teaspoon ground mustard
- 1 small piece of garlic clove, size of your pinky nail
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon agave
- 1 cup organic canola oil
- Put all the ingredients except the canola oil in to a high-speed blender.
- Give it all a whiz.
- While it's buzzing around in there really fast, drizzle the canola oil in slowly and watch for it to whip.
- Wheeeeeee!!!
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