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Homemade Mayonnaise Recipe Eggless: Make Thick Vegan Condiment

A close-up of thick, creamy homemade mayonnaise recipe eggless served in a small white ramekin on a wooden surface.
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Follow this simple tutorial to make thick, creamy mayonnaise at home using soy milk instead of eggs. This recipe provides a reliable, dairy-free sandwich spread base.

Ingredients

Scale
  • 1/2 cup unsweetened soy milk (must be cold)
  • 1 cup neutral flavored oil (like canola or sunflower), chilled
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt

Instructions

  1. Place the cold soy milk, Dijon mustard, lemon juice, apple cider vinegar, and salt into the container of an immersion blender or a narrow, tall jar if using a standard blender.
  2. Blend the mixture for about 10 seconds until it is slightly frothy.
  3. With the blender running continuously on medium speed, slowly drizzle the chilled oil into the mixture in a very thin, steady stream. This slow addition is key for a successful emulsion.
  4. Continue blending and slowly adding oil. The mixture will begin to thicken rapidly after about half the oil is added.
  5. Once all the oil is incorporated, stop blending. The mayonnaise should be thick and hold its shape.
  6. Transfer the finished vegan mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow it to set completely.

Notes

  • If your mayonnaise breaks (separates), place one tablespoon of fresh soy milk in a clean bowl. Slowly whisk in the broken mixture one teaspoon at a time until it re-emulsifies.
  • Use only cold ingredients for the best results when making this egg free condiment tutorial.
  • For a garlic aioli style, add one clove of peeled garlic during the initial blending step.

Nutrition

Find it online: https://cookingzenith.com/homemade-mayonnaise-recipe-eggless/