Perfect egg-free mayo

This is my favorite recipe for a perfect egg-free mayo.

This simple recipe for a smooth vegan mayo with just a few ingredients is a perfect toppimg for our soy burgers or to enhance any dish you like!

I prefer this recipe to the ones with aquafaba since I buy dry legumes and therefore never have any aquafaba available.

Feel free to modify the recipe, you can add black pepper, replace the vinegar with lemon juice or add a clove of garlic to make an ajoli. Just be careful when combining the ingredients to minimize air bubbles and make sure the soy milk and oil are at room temperature since the emulsification is sensitive.

Vegan mayo recipe

Recipe by Em

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calorieskcal

Ingredients

• 3 dl rapeseed oil

• 1/2 dl unsweetened soy milk

• 1/3 teaspoon Dijon mustard

• A pinch of Salt

• 1 teaspoon apple cider vinegar

Directions

• Prepare all ingredients by bringing them to room temperature and letting them sit out for a few hours before use.
• Pour the rapeseed oil and soy milk into a high container slowly, allowing them to separate.
• Gradually add the apple cider vinegar and Dijon mustard.
• Use a hand mixer to blend the ingredients until the mayo thickens and emulsifies.
• Taste the mayo and adjust the salt if needed.

Notes

• Add a clove of garlic to make an ajoli
• Add some lemon juice to give it some punch