Easy Vegan Mayo Recipe

This easy vegan mayo recipe is thick, creamy, and tangy, made with simple ingredients like soy milk, neutral oil, lemon juice, and mustard. It comes together in just 5 minutes using an immersion blender and is perfect as a dairy-free alternative for sandwiches, dressings, and dips.

Ingredients

• Add soy milk, mustard, lemon juice (or vinegar), salt, and garlic (if using) to a tall container suitable for immersion blender.
• Let the mixture sit for 30 seconds.
• Slowly pour in the oil in one go.
• Submerge the immersion blender to the bottom of the container and blend on high without moving for 15-20 seconds until the mayo emulsifies and thickens.
• Slowly move the blender up and down carefully to incorporate all oil and achieve a smooth creamy texture.
• Taste and adjust salt or lemon juice as needed.
• Store in an airtight jar in the fridge for up to 2 weeks.

Directions

1. 1/2 cup unsweetened soy milk (room temperature)
2. 1 cup neutral oil (sunflower, canola, or light olive oil)
3. 1 teaspoon Dijon mustard
4. 1 tablespoon lemon juice or white wine vinegar
5. 1/2 teaspoon sea salt
6. Optional: 1 clove garlic or 1/2 teaspoon garlic powder

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