Here I am! Were you waiting for a fantastic recipe? Here it is! It’s my amazing vegan mayonnaise! Sometimes it’s useful to attend cooking classes! 😆
Well, certainly, it’s not like you need to attend a cooking class to make vegan mayonnaise, in fact, just browsing the web a bit you can find tons of vegan mayonnaise recipes. Maybe different from each other, with different ingredients and proportions, but all are made like this: without eggs and with plant milk instead of cow’s milk. And to think that until some time ago I thought making mayonnaise was difficult! 😀
I wonder why, I really ask myself, but why did I ever wait so long to make this vegan mayonnaise? It’s so simple and the description can be summed up in these few words: few ingredients, a blender, a few minutes, and voilà! The vegan mayonnaise is ready. 😀
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For more mayonnaise ideas and/or sauces, see also these recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: bowl: 1
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup soy milk (I used a soy/rice mix)
- 2/3 cup corn oil (or sunflower)
- 3 teaspoons lemon juice
- 2 teaspoons vinegar
- 1 teaspoon turmeric powder (not heaped)
- 1 teaspoon mustard
Tools
- Immersion Blender
Steps
Pour the milk into a narrow, tall container (ideally the one that comes with the immersion blender.
Add a little oil and briefly blend with the immersion blender.
Add lemon juice, vinegar, mustard, and turmeric, blending after each addition.
Pour in the remaining oil in a slow stream while continuing to blend.
Move the immersion blender up and down until the mayonnaise reaches your desired consistency. It will only take a few seconds, maybe half a minute, maybe a minute. Very little time, I assure you.
Enjoy!
Today we enjoyed our vegan mayonnaise with my vegan seed-crust meatballs:
1. I don’t think mayonnaise can get any lighter than this, since it doesn’t have eggs, but the oil… that’s there, and as far as I know, there’s no way to eliminate it from mayonnaise. So keep that in mind if you’re following a low-fat diet.
2. If you’re out of plant milk, you can also use cow’s milk. Your mayonnaise will no longer be vegan, but it will still be egg-free, and it will be equally great.
3. Instead of an immersion blender, you can use a regular blender. In fact, that’s what we used in the cooking class, but I recommend the immersion blender, it’s more effective for me. You’ll see you’ll get a soft yet thick, creamy mayonnaise. Delicious!
Salt-Free Tips
As you know, I cook without added salt, so I don’t add salt to my homemade mayonnaise.
A tip: if you’ve never tried reducing salt in foods, don’t remove all the salt from your mayonnaise at once, because the first salt-free test, compared to a classic packaged mayonnaise, might seem bland. But I assure you it’s all a ‘trick’ of your palate, if you remove it gradually, in the end, you won’t feel the need to eat purchased mayonnaise anymore. 😉 I will never tire of advising you to reduce salt gradually, and you’ll see your palate will adjust and start to taste the true flavors of food.
For us, who proudly boast of no longer being salt-flavor-dependent, we really love our salt-free vegan mayonnaise. 😊😋
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate must gradually get used to it and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally indulge in an exception to the rule. It’s good for your mood and helps you persevere.
If you don’t want or can’t give up salt:
▫ You can still try my recipes by salting according to your habits.
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