Mayonnaise is a staple that can’t be skipped. But just because it’s a requirement for tasty sandwiches and creamy aiolis doesn’t mean you have to compromise on ingredients and quality. Making vegan mayonnaise from scratch is an easy way to give this classic condiment a healthy makeover.
This creamy whipped spread is so light and fluffy, it’ll remind you of Miracle Whip. Except it’s free from saturated fats and unhealthy additives. So you’ll be able to enjoy a creamy spread of mayo on your sandwiches with zero guilt.
This eggless vegan mayo recipe is cholesterol-free, nut-free, refined sugar-free, and gluten-free. Even better, it only uses five ingredients so it’s wholesome and minimally processed.
The major flaw in commercially produced mayonnaise is the unhealthy ingredients and nutrition facts. For starters, mayonnaise contains eggs which are high in cholesterol. Many mayonnaises are also full of artificial ingredients like "natural flavors." By making your own vegan mayonnaise, you'll be skipping the cholesterol and artificial ingredients.
The only equipment you’ll need to make this vegan mayonnaise is a high-speed blender or immersion blender. It’s quick and easy to make taking less than ten minutes. This staple can be made on a weekly basis in a breeze.
It’s important to be choosy when buying ingredients for this vegan mayonnaise. Using organic ingredients will ensure your mayo is GMO-free and pesticide-free.
Soymilk, in particular, is important to watch out for GMOs. More than 90 percent of U.S.-grown soybeans are genetically modified. The GMO link hasn’t helped soy’s reputation but when you buy organic soy products, you are making a healthy choice.
Soymilk is a great source of protein and its high protein content makes it an ideal mayo ingredient. It thickens easily to form a creamy, whipped mayo that’s spreadable. Substituting soymilk with another plant-based milk won’t work in this recipe, unfortunately.
Safflower oil eliminates the need for eggs in mayonnaise recipes. Plus, it is a healthier alternative to canola oil. It’s derived from the safflower plant and is rich in monounsaturated fats. It has a very light and neutral flavor making it ideal for making mayonnaise.
According to GMO Compass, “the commercial utilization of genetically modified safflower cannot be anticipated in the short term.” So you don’t have to worry about encountering genetically modified safflower oil on the market, unlike with canola oil. But we still do recommend using organic safflower oil to maintain a pesticide-free profile of this condiment.
To prepare for making vegan mayonnaise, you’ll want to have the following available: high-speed blender or immersion blender, measuring cup, and measuring spoons. If using an immersion blender, you’ll want a large, tall jar to blend in.
Make sure you already have the oil measured out and ready to pour from a liquid measuring cup. This will help keep the process smooth and mess-free.
How To Make Vegan Mayonnaise
- 1 tablespoonServings
- ½ cup unsweetened soymilk
- 1 cup safflower oil
- 1 lemon juiced
- 1 teaspoon apple cider vinegar
- ¾ teaspoon sea salt
- Add soymilk, lemon juice, apple cider vinegar, and sea salt to a high speed blender. Blend on high for about one minute. Scrape down the sides as needed.
- Remove the center cover on lid and slowly pour in safflower oil while blending on low. Once all oil is added, put cover back on and increase speed to high. Blend until thickened about one to two minutes.
- Transfer mayonnaise to an airtight jar and chill for at least one hour before using. Store in the refrigerator for up to one week.