Vegan Mayonnaise

Before going vegan, I NEVER liked mayo. I can’t even tell you why. I literally hated it! That is until I found vegan mayonnaise. When my Hubbz tried my vegan mayo he actually didn’t take right to it {store-bought that is}. He used to always complain when he ran out of mayo and realized I used vegan mayo on his sandwiches. I used to keep trying to sneak it in so I could get rid of that shit {regular mayo}. It didn’t work.

So today I went to Trader Joe’s and already knew I needed a jar of vegan mayo. Well, my luck or no luck that is- it was completely sold out and they weren’t even ordering it anytime soon. So I thought to myself I’m going to just make it myself. I’ve made it before when I ran out but just got lazy to actually make more of it. Saying I was lazy is a bad excuse because it literally takes less than 5 minutes to make.

Its a much healthier option anyways when comparing it to the store bought versions because they are packed with extra additives and not-good-for-you preservatives as well. So it turned out to be a good thing they were out of vegan mayo!

To start, add the soy milk to your high speed container with apple cider vinegar, lemon juice, sunflower oil and ½ teaspoon of sea salt.

Pulse about 30 seconds until creamy. Add more sea salt and/or lemon juice to taste if needed. Then  transfer into a covered jar or bowl. Refrigerate up to 5 days.

I use this in my Vegan Tartar Sauce, Vegan Bang Bang Sauce and anything else you would want to use Mayo on!

Print Recipe

Vegan Mayonnaise

A simple and quick vegan mayonnaise that’s not only cruelty-free but cholesterol-free as well. It take less than 5 minutes to make.

Course

Other

Prep Time

5 minutes

Servings

cups

Ingredients

• Vegan Mayonnaise
• 1 cup Sunflower Oil
• ½ cup Soy Milk unsweetened; room temperature
• 2 teaspoons Apple Cider Vinegar
• ½ Lemon freshly juiced
• ½ teaspoon Sea Salt to taste

Course Other Prep Time 5 minutes Servings cups Ingredients Vegan Mayonnaise 1 cup Sunflower Oil ½ cup Soy Milk unsweetened; room temperature 2 teaspoons Apple Cider Vinegar ½ Lemon freshly juiced ½ teaspoon Sea Salt to taste

Instructions

1. To start, add the soy milk to your high speed container with apple cider vinegar, lemon juice, sunflower oil and ½ teaspoon of sea salt.
2. Pulse about 30 seconds until creamy. Add more sea salt and/or lemon juice to taste if needed. Then transfer into a covered jar or bowl. Refrigerate up to 5 days.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!