This vegan version of the classic sauce is easy to make, and just as versatile as the original.
- ¾ cup (180 ml) soy milk
- 1½ Tablespoon fresh lemon juice
- 1 teaspoon Dijon-style mustard
- 1 pinch salt, optional
- 1 pinch ground black pepper
- 1½ cup (300 ml) vegetable oil
- Place soy milk, lemon juice, mustard, salt, optional, and pepper into the Vitamix container in the order listed and secure the lid.
- Select the lowest setting. Start the machine, slowly increase to Variable 5, and blend for 15 seconds.
- Remove the lid plug and slowly pour oil through the lid plug opening. Secure lid plug. Increase speed to Variable 10 and blend for 5 seconds, using the tamper to press the ingredients into the blades if necessary.
|Serving Size||2 cups|
|Amount Per Servings|
|Total Fat||9 g|
|Saturated Fat||0.5 g|
Vegan Mayonnaise is rated out of 5 by 20.
Rated 5 out of 5 by Diffused from I made it like this.... I had just made the hummus recipe and saved the liquid from the canned chickpeas. I don't use soy so I had just read from 'Love and Lemons' that you can use the canned chickpea liquid (aquafaba), and whip it up into a nice froth, like egg whites. I used 3/4 cup of this liquid in place of the soy milk. Blend all ingredients together EXCEPT the oil. After it whipped really well I then added the oil through the top of the lid and blended just until it thickened. Oh my goodness what delicious mayonnaise. :)
Date published: 2020-06-19
Rated 4 out of 5 by Yenny310 from I used the a3500 and not the are disc This recipe turned out well, but I had to make some minor tweaks!!! Step 3 recommends only blending on high for 5 seconds; THAT IS NOT ENOUGH TIME. If you do so, the consistency will still be liquidy and that's not what you want from mayonnaise. So once you pour in the oil ( also, 1 cup of oil might be fine) put it directly to 10 and blend it until its so thick, you will notice the blender stop on its own. Now that is thickness!!! After I removed the mayo from the blender, I made one batch of spicy mayo by adding sriracha and creole seasoning- ITS SO GOOD!!
Date published: 2020-12-10
Rated 5 out of 5 by Hjane from Never need to buy mayo again Ran out of WF’s vegan org mayo..oh nooooo....tried this recipe....cut it in half ...used Cold pressed extra virgin AVOCADO oil plus a touch of hot sauce and 1/4 teaspoon sea salt...WOW....BEST mayo ever!
Date published: 2019-05-26
Rated 5 out of 5 by R Thomas from Love it! I made this mayo using Oatly brand oatmilk and a blend of safflower and avocado oil and it worked amazingly!! I did add 1/4 teaspoon of Xanthan Gum to get it more to that commercial mayo texture. Its amazing!!
Date published: 2019-01-25
Rated 5 out of 5 by Hollybet from Soy substitute? Soy allergies here, would any other non dairy milk such as almond work? Thanks!
Date published: 2018-12-28
Rated 5 out of 5 by KC15 from Never buying Vegenaise again :) Made this last night in my A2500 and it turned out perfect! Can't wait to make myself a veggie sandwich! It literally took under 10 min to whip this up.
Date published: 2018-12-18
Rated 4 out of 5 by CCT73 from Good stuff! Just made this so I wouldn't have to run to the store for mayo. Only had almond milk, seemed to work just fine. Ended up adding a bit more lemon and some smoked paprika hoping to get just a bit more tang.... Maybe that will develop as it chills?
Date published: 2018-12-31
Rated 5 out of 5 by jrw2 from Anyone know how long this last? I made as described and it came out well. I'd like to know how long it lasts in the fridge. Does the lemon juice act as a preservative or just for flavor? I should have cut the recipe in half, 2 cups is a lot if it only lasts a week.
Date published: 2021-06-12