Vegan Mayo

Name: Vegan Mayo
Total time: 300 s
Yield: 1 1/2 cup
Cuisine: British
Ingredients: 250 ml sunflower oil; 1/2 cup unsweetened soy milk; 2 tsp apple cider vinegar; 1 tsp salt

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Vegan Mayo

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Saved

Ingredients

5 minutes

1 1/2 cup

250 mlsunflower oil
1/2 cupunsweetened soy milk
2 tspapple cider vinegar
1 tspsalt

Saved

Steps

5 minutes

1

Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I think room temperature milk and oil to be the easiest to work with.
2

Using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
3

Try the mayo and add more salt if needed. If it’s too thick, add more milk and if it’s too watery add more oil. Pulse again until the mayo has the perfect texture.
4

Use your vegan mayo immediately or store it in the fridge for a few hours until it’s cold.
Keep the lefovers in a jar, in the fridge for about 4-5 days.