Classic Vegan Mayonnaise

Ingredients

• 60 g Unsweetened soy milk (Use unflavored, unsweetened soy milk at room temperature; soy protein helps stabilize the emulsion.)
• 1 tbsp Dijon mustard
• 1 tbsp Lemon juice (Freshly squeezed.)
• 1 tbsp White wine vinegar
• 0.5 tsp Fine salt (Adjust to taste.)
• 225 g Neutral oil (Use a mild oil such as sunflower, grapeseed, or canola. Add gradually while blending.)

Steps

1. 1

   Bring the soy milk to room temperature. Add it to a tall, narrow container with the Dijon mustard, lemon juice, white wine vinegar, and salt.

2. 2

   Blend the mixture briefly with an immersion blender until smooth and combined.

3. 3

   With the immersion blender running, add the neutral oil in a very slow, steady stream. Keep the blender head at the bottom of the container at first, then gradually raise it as the mixture thickens and turns pale and creamy.

4. 4

   Continue blending until the mayonnaise is thick and fully emulsified. Taste and adjust the salt or acidity if needed.

5. 5

   Transfer the mayonnaise to a clean, airtight jar and refrigerate before serving. The finished batch should weigh approximately 320 g.

Notes

The recipe page is member-only and the supplied excerpt does not expose the original ingredient list or method. Ingredients and quantities above are a low-confidence reconstruction based on a typical 320 g vegan mayonnaise batch, not a faithful extraction of the author's locked recipe. Refrigerate promptly and use within about 5–7 days; discard if the smell, color, or texture changes.

Nutrition per serving

• condiment
• sauce
• vegan
• dairy-free
• egg-free
• gluten-free
• no-cook
• quick