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Vegan mayonnaise

Pelagia & Mary - Greek Appetite
A delicious easy vegan dip for your salads, sandwiches etc
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Prep Time 5 minutes
Total Time 5 minutes
Course dips
Cuisine French
Servings 170 gr

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.
 
Keyword dip, mayonnaise, quick, vegan, vegetarian