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5-Minute Homemade Vegan Mayonnaise

Updated: Jul 4, 2020

Run out of mayo? Don’t run to the store - try making your own! It’s easy, delicious, and only takes 5 minutes!


5-Minute Homemade Vegan Mayonnaise


Serves:

Time: 5 minutes


INSERT PICTURE OF MAYONNAISE HERE


As a mayonnaise fiend, I used to always buy mayonnaise from the supermarket and would guiltily accept my contribution to waste. However, one day I thought I’d just Google a recipe. I realised two things: you don’t need eggs, and making mayonnaise is probably the easiest recipe in the history of recipes.


The base mayonnaise recipe is extremely adaptable for any recipe calling for mayonnaise. I prefer a tangy mayonnaise, so I always add extra lemon juice and use balsamic vinegar. If you’re feeling adventurous, try one of the more interesting mayonnaise recipes for an extra flavour hit.


Next time you’re invited to a dinner party, try this recipe for your favourite salad and make sure to brag to everyone that you made the dressing from scratch!

Base mayonnaise

1 cup non-dairy milk (dairy milk will also work)

1 tsp white vinegar

1 tbsp lemon juice (or more, to taste)

1 cup oil (any kind)

Salt and pepper, to taste


Method

For this method, I use a stick blender and make the mayonnaise directly in a large enough jar to fit the stick blender. You could use an electric kitchen whisk and bowl and transfer the mayonnaise into a jar. Or, you can use a regular kitchen whisk if your forearms and biceps will allow it.

  1. Pour non-dairy milk, vinegar, and lemon juice into the jar or bowl and mix using a spoon until the mixture begins to thicken.

  2. Add a little of the oil and take your stick blender/whisk and begin to whip the mixture on high.

  3. Continue to blend while adding the oil in small amounts until all the oil is used. This will result in a thick, mayonnaise consistency. Remove the stick blender/ whisk.

  4. Add in extra lemon juice and salt and pepper to taste, thoroughly mixing with a spoon.

  5. This mayonnaise is best used within 5 days and kept in a sealed jar.

Spice up your mayo:

For different varieties of mayonnaise, simply mix in these extra ingredients using a spoon.


Ranch dressing

1/3 cup non-dairy milk (or more for a thinner consistency)

1 tsp garlic (or more, to taste)

1 tsp dried dill

1 tsp dried parsley

½ tsp paprika


Honey mustard mayonnaise

1/4 cup Dijon mustard

1 ½ tbsp whole grain mustard

1 tbsp honey (or more, to taste)


Aioli

2 tsp garlic, finely chopped or crushed

1 tsp Dijon mustard (optional)


Peri peri/Chipotle mayonnaise

2 tsp peri peri seasoning, peri peri sauce or chipotle sauce


Danielle is a student at Auckland University of Technology studying a double major in Environmental Science and Applied Conservation. She is a keen hiker that tries to identify every plant along the way. She has been known to make up the names of birds or trees if someone asks and she doesn’t know.




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