Vegan Mayo.

Vegan Mayo.

Vegan Mayo.

I’ve been wanting to try making vegan mayo for a while and yesterday I was making another vegan recipe that called for it.  It’s just as easy to make as regular homemade mayo and tastes good too.  Thanks to for the recipe.


  • 1 cup plain soy milk (not vanilla)
  • 2 1/2 cups extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sea salt, or more to taste
  • pinch of onion powder


  • Pour the soy milk into a blender, cover and turn on low.
  • Remove the center cap from the cover and slowly pour the oil in.
  • Continue to run the blender, frequently checking the consistency (the longer you leave it in the thicker it will get).
  • Spoon the mixture into a bowl and whisk in the remaining ingredients.
  • Store in a tightly sealed jar for up to a week.


  • I used almond milk, seemed to work fine.
  • The original recipe said it makes approximately three cups.  I only needed one for my other recipe so I made a third batch (it’s a lot of fun figuring out how much 1/3 of 2 1/2 cups of oil is :).  It did come out to just under 1 cup.
  • I wasn’t worried about the results, it tastes like mayo.  Would easily substitute this for real mayo any time.

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