The vegan mayonnaise is a plant-based version of traditional mayonnaise, eliminating all animal-derived ingredients, particularly eggs, and replacing them with plant-based ingredients. This sauce is highly appreciated not only by vegans but also by those seeking lighter and healthier alternatives without compromising the taste and creamy texture typical of classic mayonnaise.
Egg-free mayonnaise has a rich yet light taste, with a combination of creaminess and acidity that makes it refreshing and appetizing. While it has a flavor profile similar to traditional mayonnaise, the vegan version offers a slightly different, more delicate, and versatile experience.
One of the main advantages of homemade vegan mayonnaise is that, not containing eggs or other animal derivatives, it is cholesterol-free, making it a better choice for cardiovascular health.
The vegetable oil used is rich in unsaturated fatty acids, which are beneficial for the heart and can help maintain LDL cholesterol levels (the “bad” one) under control.
Being free of dairy, eggs, and other animal products, it is perfect for those following a vegan diet, but also for those who are lactose or egg intolerant.
It can be used like traditional mayonnaise: as a salad dressing, as a sauce for sandwiches and burgers, as a base for other sauces, or as an accompaniment for raw and cooked vegetables. Thanks to its versatility and the ability to customize the recipe with various flavors (herbs, garlic, spices), vegan mayonnaise is a tasty and healthy option that suits different dietary needs and preferences.
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- Difficulty: Difficult
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cuisine: Italian
Ingredients for preparing the vegan mayonnaise recipe
- 6.76 fl oz soy milk
- 7.44 fl oz sunflower oil
- 1 tsp mustard
- 2 tbsp apple cider vinegar or lemon juice
- to taste salt
Tools
- 1 Glass
- 1 Mixer
Steps for preparing vegan mayonnaise
How to make homemade mayonnaise
To prepare the delicious vegan mayonnaise, measure and prepare all the ingredients before starting. It is important that the plant-based milk and oil are at the same temperature (preferably room temperature) to promote emulsification
Pour the plant-based milk into the tall and narrow container. Add the mustard and a pinch of salt. The mustard helps stabilize the emulsion and adds flavor, while the salt enhances the flavors.
Slowly add the oil to the plant-based milk, initially only a small amount (about a tablespoon) while you start blending with the mixer.
As the oil is incorporated, the emulsion should begin to form and the mixture will become thicker. Continue adding the oil in a thin, steady stream while blending at medium-high speed. This is the crucial step to achieve a thick and creamy mayonnaise.
Once all the oil is incorporated and you have obtained the desired consistency, add the apple cider vinegar or lemon juice. This not only gives the mayonnaise its characteristic tangy flavor but also helps to further stabilize the emulsion.
Pour into a container and let it rest in the fridge for at least 2 hours. This will give it additional consistency.
After the time has passed, the vegan mayonnaise is ready to be enjoyed… enjoy your meal!
After the time has passed, the vegan mayonnaise is ready to be enjoyed…
Enjoy from Barbara!
Tips and Storage
Using ingredients at room temperature is crucial to ensure correct emulsification. If the oil is too cold, it may not emulsify well with the plant-based milk.
The storage of vegan mayonnaise is an important aspect to maintain its freshness, taste, and food safety. Here is a detailed guide on how to store it properly:
Use a glass jar with an airtight seal, preferably sterilized before use. Glass is ideal because it does not absorb odors or flavors and maintains freshness longer.
Avoid plastic containers if possible, as they can retain odors and stain easily, and are less hygienic.
Store the vegan mayonnaise in the refrigerator immediately after preparation. Due to the absence of preservatives, it is important to keep it always at a temperature of 39°F (4°C) or lower.
Do not leave the mayonnaise at room temperature for extended periods. Even brief exposures can promote bacterial growth and compromise quality.
Homemade vegan mayonnaise keeps for about 3 days in the refrigerator. Beyond this period, quality begins to deteriorate, and it may become less safe to consume.
Do not freeze
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