The vegan egg-free faux mayonnaise is made in a few minutes with very few ingredients and is an excellent all-purpose sauce for stuffed sandwiches, tea sandwiches, or to dress fresh vegetables. You can use it in rice salad and it will be extremely delicate on potatoes or tomatoes. I have made many sauces; also read the recipes for the yogurt mayonnaise without eggs, or the aioli sauce, which are also egg-free.
The vegan egg-free faux mayonnaise is a recipe also suitable for those who are intolerant to eggs and cow’s milk. For this reason I used plant-based milk, and I especially recommend unsweetened soy milk, which contains lecithin and will give you a thicker mayonnaise. Alternatively, you can substitute any other unsweetened plant milk such as almond, oat, or rice, and the result will still be a good mayonnaise, albeit slightly creamier in texture. Nothing prevents omnivores from making it with cow’s milk if they prefer.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: about 1 1/4 cups (10.6 oz) of mayonnaise
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 3/4 cup sunflower oil (about 6.4 fl oz)
- 1 1/3 tbsp olive oil (about 0.7 fl oz)
- 1/3 cup plant-based milk (unsweetened, about 3.4 fl oz)
- 2 tsp lemon juice
- 1/2 tsp fine salt (to taste)
- to taste mustard (about 1/2 tsp to add color)
Instructions
1 – Take the cup of the immersion blender and pour in the milk and the oils. Let the two ingredients settle until you see the milk at the bottom and the oil on the surface.
2 – At this point add the mustard, the salt and the lemon (you can also replace the lemon with apple cider vinegar) and blend for about fifteen seconds without moving or lifting the blender wand.
3 – When the oil and milk have emulsified, finish blending for a few more seconds until the sauce becomes thick and creamy.
Storage
The vegan egg-free faux mayonnaise keeps in a glass jar in the refrigerator for about 5-7 days.
