Very easy to make quick vegan mayonnaise with soy milk instead of eggs.

Vegan mayonnaise with soy milk

Vegan mayonnaise with soy milk

I love mayonnaise in just about anything and while I generally use eggs to make mayonnaise I wanted to try and see how a vegan mayonnaise with soy milk would work. If you’re not a fan of soy milk, try to make it with aquafaba (chickpea fluid) instead.

Why soy milk?

Now the first thing to know is that this will ONLY work with soy milk and not with any other kind of plant based milk. So don’t try and make this recipe with almond milk as you will not get anything resembling mayonnaise.

Soy milk has a much higher protein content which is what you need to create a creamy mixture. I like to use a blender for this but you can also use a stick blender if you want. The process is similar.

Vegan mayonnaise with soy milk

How to make the vegan mayonnaise with soy milk

The process for making this mayonnaise is no different than the one with eggs or aquafaba. I tend to add all the components into the blender and briefly mix it together. Then I start adding the oil in a slow and steady stream while turning the blender on a low speed.

You will soon see it emulsify and once the consistency is to your liking, you’re done!

Which oil to use for the soy milk mayonnaise?

You can use any kind of oil you like for making the vegan mayonnaise. I’m not a big fan of sunflower oil so I tend to go with either grapeseed oil or a mild olive oil. Something that is neutral is definitely the best option. Extra virgin olive oil is too strong to use as the only oil but you can add a few tablespoons to enhance the flavor.

Add salt and/or other seasonings to your mayonnaise and keep in the fridge for maximum of 2-3 weeks.

Vegan mayonnaise with soy milk

Vegan mayonnaise with soy milk

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Surprisingly easy to make mayonnaise with soy milk instead of eggs
Decorative clock showing preparation time
Prep time 10 minutes
Total time 10 minutes

1 portion

Ingredients

  • 125 ml soy milk make sure to use unsweetened
  • 1 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 3/4 tsp fine seasalt
  • 1/4 tsp mustard powder
  • 250 ml grapeseed oil

Vegan mayonnaise with soy milk

  • Mix soy milk, lemon juice, vinegar, maple syrup, salt and mustard powder in a blender. Turn on on high speed.
  • Turn down to slower speed and slowly add the oil in a small stream. The mixture will become thicker and eventually turn into a white airy mayonaise
  • Pour into airtight container. You can keep it in the fridge for 2-3 weeks.

Notes

Nutritional value is for the entire batch

Nutrition Information per portion

Calories: 2118kcal | Carbohydrates: 10g | Protein: 4g | Fat: 233g | Saturated Fat: 22g | Polyunsaturated Fat: 163g | Monounsaturated Fat: 38g | Sodium: 63mg | Potassium: 214mg | Fiber: 1g | Sugar: 8g | Vitamin A: 491IU | Vitamin C: 15mg | Calcium: 185mg | Iron: 1mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist