I learned this soy milk mayonnaise at my cooking class. I altered it to fit my taste. It's so delicious, creamy, and light without any egg yolk!You can adjust the ingredients if you keep the ratio of soy milk to oil around 1:2. Use any oil you like. You can substitute vinegar for lemon juice. You can omit the honey if you'd like your mayo tart. If you let the mayo rest for a while, the flavors will meld together. Recipe by Ruby fruits

I made this sauce to be used as a substitute for mayonnaise using macrobiotic ingredients.You can keep this sauce in the refrigerator, but in that case please don't add the soy milk, just mix the milk in just before you use the sauce. Please use miso and sweet ingredients that don't have any additives (just ingredients such as rice, soy beans, salt, etc.)By the way the taste is a little different from that of regular mayonnaise. If I had to describe it, I would say it's like mayonnaise mixed with sesame seeds. Recipe by Miyakojika

My mother makes this for me often. My kids love to eat entire cucumbers with this as a dip.Add more sesame seeds or mayonnaise to taste, but if you increase the miso it may become too salty so be careful. For 45 g. Recipe by zakkiiM

I love making my own dip sauces at home knowing only my love and passion for cooking are the “extra” ingredients.

I'd been wanted to make a homemade mayonnaise to use it in a delicious potato salad or egg salad. I got a hand blender the other day, so I finally made it. I don't like the strong sourness in mayonnaise, so this recipe's taste is to my preference.You can use 2 tablespoons of either vinegar or lemon juice only also.You can use the egg beater, or a small blender instead of a hand blender. (It can be a lot of work, but you can use a whisk also.)Be sure to mix the oil at each addition or you may fail!! Recipe by Natsumi

I didn't think that homemade mayo could taste very good but I finally found a flavor that I can be satisfied with.Feel free to adjust the amount of honey to your taste.Lately, I discovered that our food mill works best when adding the oil in 2 goes! Feel free to test what works for you If you are using a whisk then do your best--you'll get there eventually! Recipe by RedBlouse

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.As I suspected, tofu mayonnaise is delicious.This will keep in the fridge for 2-3 days.Experiment with it in different dishes.If some liquid rises to the top, you can either discard it or mix it in again.Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar.Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki

I love the avocado mayonnaise sold at a famous jam and preserves store in Karuizawa, so I asked one of the store people for tips on how to make this, and tried it out.The avocadoes are cooked, so the sauce will keep for 4 to 5 days! Try with tacos or fried shrimp. For a quantity that is easy to make. Recipe by pogue

I've tried a number of recipes, but this one's the most popular amongst my family. It's my own variation of a recipe I found in a cookbook.Using cauliflower also turned out nice.If you're not serving it to children, you could increase the amount of doubanjiang to make it spicier. For 4 servings. Recipe by honeymit

This mayo is slightly sweet because we love it that way. You can decrease the amount of sugar or honey in this recipe and add garlic, black pepper, etc. for unique flavor.Keep in sterilized jar in the fridge. This mayo should last for weeks in the fridge, but we usually finish one jar in a week or so.If you want thicker mayo, add more oil.

Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion.This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right. Recipe by pogue

I got some really nice yuzu jam from a local farm so decided to try using it in mayonnaise.You can keep this mayo for 2-3 days in the refrigerator.If some water rises to the top, either pour it out before use or mix it back in.I recommend this tofu mayonnaise for people who have allergies to eggs or dairy products, and also those who don't like the fatty mayo that's available in shops. This mayo has a subtle flavour and you don't need to feel guilty no matter how much of it you eat lol. Recipe by Mikikimiki