Creamy Vegan Mayo Recipe: Dairy-Free & Delicious
Learn how to make a creamy vegan mayo in just minutes with simple ingredients. A healthy, eggless, and dairy-free alternative perfect for sandwiches, salads, and dips.
Ingredients
- 1/2 cup unsweetened soy milk
- 1 cup neutral sunflower oil
- 1-2 tablespoons rice vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon Dijon mustard optional
Instructions
- Ensure all ingredients are at room temperature
- Place all ingredients except oil in a tall, narrow container
- Position immersion blender at the bottom of the container
- Blend stationary for 15-20 seconds
- Slowly pour in sunflower oil while continuing to blend
- Blend for approximately 30 seconds until smooth and creamy
Notes
- Keeps for 1-2 weeks in the refrigerator
- Must be stored in an airtight container
- All ingredients should be room temperature for best results
- Can be customized with different flavor variations (garlic, herbs, spicy, chipotle, lemon)
- Different bases can be used (aquafaba, silken tofu, cashew cream)
- Various neutral oils can be substituted (canola, light olive oil, avocado oil)