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!
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Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
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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.
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