If you crave homemade vegan mayonnaise, we have a super easy recipe for you to enjoy it in a potato salad with “egg” flavor (you will find the recipe here), in a burger (recipe for fava burgers here), etc.
It’s a delicious vegan dip that you can make very quickly and with just a few ingredients you can always have in your pantry. It goes wonderfully in your salads, sandwiches, pita gyros (of course) and in any other preparations you want!
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Vegan mayonnaise
A delicious easy vegan dip for your salads, sandwiches etc
Ingredients
- 110 ml soy milk sugar-free
- 1 ½ tsp mustard
- 1 tsp cider vinegar
- ½ tsp sugar
- ½ tsp salt
- 80 ml sunflower oil
- 3 drops of lemon juice
Instructions
- Put all the ingredients, except the sunflower oil, in the blender and mix on medium speed.
- While mixing, slowly add the oil.
- Put the mayonnaise in a bowl and then, in the fridge where it will become thicker.
Notes
- If the milk is watery, which means it does not contain enough soy (see on the ingredients of the package), the mayonnaise will not thicken.
- We use soy milk and not some other type of plant-based milk because soy (like egg) contains lecithin which is an emulsifier.
- If the milk is cold, the mayonnaise becomes thicker faster.
- We choose sunflower oil, and not olive oil or other type of oil, for its neutral taste. In addition, when you blend olive oil, it becomes a bit bitter.
- If the mayonnaise tastes a bit rough, you can add a little more sugar or sunflower oil.
- If you want the texture even tighter, add a little more sunflower oil.
