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My son is soy, dairy, egg. I only have a regular blender. I was wondering how I would make this with a regular blender? Also, what milk would be best that is can have? You can search some information on google… Have a nice day! I have tried so many different vegan mayonnaise recipes and they all just did not thicken up. I also was not aware of the tip of keeping the soy milk at same temperature as the oil, and maybe that was it.
I only saw that because I read the comments. Perhaps you could write that in the directions, for people who do not read the comments?
I think it will lead to a bigger success rate for people trying out your recipe! Thank you for the recipe!
And hugs from Spain as well! A word of advice for people struggling with this recipe. Despite following the recipe to the letter my first attempt failed miserably. I think it was my cheap not up to the Job stick blender so…. It worked a lot better and I managed to encorporate my 1st failed batch also. Because I have unique food sensitivities I had to change the majority of the ingredients. The result was fabulous because your proportions are perfect!
Thank you for creating such a terrific recipe. I used grapeseed oil, organic almond milk, and lemon juice with a little bit of dry mustard and toasted onion powder. I will definitely make this again! Who needs to eat dairy when there is a crulty free mayo recipe like this? It was the easiest recipe ive ever made.
This recipe has been such a disappointment. Organic sunflower oil comes with a hefty price tag here in Germany — and this recipe let me down.
Did everything the recipe calls for, and my mayo concoction is still a sloppy mess. This mayo is one of the most popular recipes in the blog and our followers love it! If the milk and the oil are at the same temperature the mayo is easier to make.
I found and followed a different recipe only slightly different, for taste , which, like yours, suggests the oil and milk be at room temperature, but instructs that the oil be added lastly, and gradually which I did, into my stand blender. Unlike your recipe, that one worked. Tbanks for your comment, but this is is the traditional mayo recipe and it usually works for most of the people.
Thanks anyways for the idea! I unfortunately only have a normal blender. I also only have lemon juice and not vinegar. Will it taste the same?
What to do about the blender? And I have a normal electrical hand mix. Hi Louise, great recipe, I made it twice with no problem, even though I only have a jug blender, then yesterday I tried to make more, same ingredients and equipment and I have tried 4 batches and they all curdled. I even sterilised all my equipment with Hydrogen peroxide still curdles — have yo any idea? If the ingredients are at the same temperature the mayo is easier to make, have you tried it? I have an impressive history of failed no-egg mayonnaise making attempts.
This base recipe made a simple, creamy and very adaptable majo. Ratios and method worked perfectly, emulsified on almost instantly, so impressed. I just made this! It was super easy to make and tastes awesome! Thanks for putting this recipe out there! It will change how I eat many things. I used cheap olive oil, cheap soya milk, cheap salt and some lemon juice. I have just made this in my blender and I found it perfect, much easier than a tofu version I used to make and cheaper too, which I am very grateful for.
I followed your instructions and ingredient list substituting olive oil for the sunflower oil as you said it is a possible substitution and I like the flavor and I used rice milk as the plant based milk.
Combined all ingredients in a jar and used an immersion blender and ended up with a jar full of yellow juice. No emulsifying, no thickening yes I tried adding more oil. Any suggestions or corrections? Made this last night for the first time. Followed the recipe exactly and in a couple of minutes it was done! Tastes fantastic, will be making this regularly.
Do you know if this would be ok with Avocado oil? I used olive oil because I happen to like its strong taste, but all I got was a thick yellow liquid. Maybe the immersion blender is essential? This recipe is easier to make using a immersion blender, but it can be done using a regular blender. Were the milk and the oil at the same temperature? I mixed mine with garlic and Sriracha sauce to make a spicy aioli, and it was absolutely delicious! I also used a normal blender and added the soy milk and apple cider vinegar first, then added the oil gradually while it was going- and still worked just as well.
Cheers, thanks so much! I put everything in at once, turned it gradually from low to high and let it go for a few seconds. Thanks so much for the great recipe! Having recently started following a vegan diet, I am slowly coming to terms with trying to find decent alternatives to some of my favourite foods… mostly dairy and egg based never been a big meat eater i.
So, having just found your recipe I dashed into the kitchen and started raiding my cupboards…. I got a bit dash-happy with the cyder vinegar and also added a good few teaspoons of dijon mustard but YUM! I suspect I was trying to compensate for the sweet milk so I will definitely try it again with unsweetened and might even try Almond milk.
Oh and also, I had no problem with blending — I used a hand blender and the oil was at room temperature whilst the milk was fridge temp. Worked like a charm! I made my non-vegan partner try it and he begrudgingly admitted it tasted pretty good! One victory at a time…. I think you can make almost every recipe in a vegan version, you just need to find the perfect recipe for you.
Does it ever get thick like regular mayo? I used canola oil and almond milk. HI, Mary—you really need to use soy milk. Give it a try! PS, i also used canola oil. Hey, Thank you for this recipe, worked like a charm! Added a bit of mustardpowder. I did try it and it is great. I never will buy mayo again. I used olive oil. Now, I am going to get creative; maybe a bit of fresh basil. Quick question, I cannot have soy milk so is there a substitute?
I really want to try this…………. Thanks so much for sharing! Halleigh, I highly recommend that you research about the ingredient in almond milk. I assume that you are looking for more healthy alternative. I emailed one of the company and they refuse to disclosed as to what is the amount of almond. Keep with organic soy milk. Wow, this recipe is surprisingly good! I loved it and all my family loved it as well. I think you can make this recipe with any type of oil, except coconut oil.
This was a waste of good oil. I followed the recipe exactly and eventually had to go to my Vita-mix because my immersion blended overheated and simply stopped. I, too ended up with a watery mess. I have made this recipe twice so far and both times it was awesome!
Amazing recipe thanks so much. Has anybody tried this recipe with soy bean oil? I used sunflower oil and followed the recipe to the letter and my mayo tasted bitter. Maybe the oil I used was off? It was a brand new bottle of clearspring organic sunflower oil. I will try again with soy bean oil instead. I also added some rice malt syrup to try to make it less bitter but it made no difference.
All oils should be stored in the fridge anyway to stop them from spoiling. Thank you so much, it was wonderful to have fresh mayo! Made it to your recipe exactly. Developed an allergy to eggs some time ago so this was a blessing! We only used it to dress our burger, cant wait to try it in potato salad! Ok, so I got bold and replace the oil with refined coconut oil and added fresh basil…Wow! The best mayo ever. Made it with cold soy milk and room temperature light taste olive oil.
Didnt have apple cider vinegar so used plain white vinegar and himalayan salt. Tastes great and took no time at all! Will never buy mayo again after makibg this! I am on a lchf diet and was looking for some alternatives to regular mayo. I was really sceptical, thinking this would taste no where near majonaise. Took me less than a minute to make, and omg! It tastest like mayo!! I found this recipe this afternoon and followed it exactly.
The result was amazing, thick mayo in about a minute. I used a stick blender. Thank you so much! If you read the comments you will see many people used a regular blender.
As you said, temp matters, and I do find it to be imperative that cold is the key for emmolsion, so I just started keeping my oil in the fridge.
I am using grape seed oil and it works fine. I used unsweetened almond milk instead of the soy milk and lemon juice instead of the vinegar. It took a few tries to get the salt right but it turned out wonderful! The mayo turned out fluffy like real mayo with just a hint of almond but it tasted great! I will be making this again! I have a quick question though: I only have a regular blender with a few different settings on it.
Hi, I came across this recipe and will try it soon. Like you I do not eat very much mayonnaise. So, by the pictures this recipe makes at least 1 cup of mayo. I just made this mayo, used lemon juice instead of vinegar. It is wonderful, light, easy, took seconds in all. I will cut the recipe in 3 and season them differently.
Thanks this is a great recipe. Wish I could send you a picture. This, minus vinegar and salt, add lemon, vanilla, maple syrup, and a little more oil, Whipped cream! I put a little extra lemon juice in it to make it very fresh. Adding herbs like basil or parsley is really great as well. Excellent recipe, worked out fine.
I hate mayonaise made with sunflower oil though. It has an unpleasant taste to it. The mayo tastes really mild and creamy that way. Thanks for the recipe! The best mayo I have ever tasted and so easy to make! Looking forward to repeat it when having omnivorous over! Thank you so much for this fabulous vegan mayo recipe. Made a potato salad using it for a family get together, and everyone loved it! Just made a huge batch for Christmas. Hi there, thanks for this fabulous recipe.
Is there any ingredient you can add that will make the mayo last longer. Commerically made mayos last months after opening… any ideas? I like this Mayo very much along with many other recipes off your blog. Have a wonderful New Year Hello and happy new year! Also, I just signed up to get your recipes; I appreciate you taking the time to share your recipes with us! OMg it is soooo good. Thanks so much for the recipe! Getting ready to use it in a tuna-like sandwich spread. I was never a big mayo fan before.
Thanks for a simple to make recipe! Is there a way to make this with coconut milk? We have bean, soy, nut, and rice allergies here. What other milk options are there to make this with? I used avocado oil and olive oil and hemp milk… 5 to 7 min later its too liquid even if i add more avocado oil.
I have one word: I was always afraid of making soyanese because my attempts with real mayo were disastrous. But your recipe works like a dream!
The result is deliciously creamy and rich and it was done in mere seconds. Were the oil and milk at the same temperature? I had this trouble when I used a jug blender, it just stayed liquid, but then I got a stick blender and no problem and sometimes I make 5 litres for a friends vegan restaurant- they love it.
Worked perfectly for me with a stick blender. I weighed ingredients with this recipe and they blended up in less than 5 seconds. Or will the consistency be different? One of the best vegan mayo recipes online! My non-vegan friends loved it too! I was wondering though, did anyone try making a flavored mayo — like garlic mayo? I want to experiment. Hi I make a lot with this recipe today 5kg , I add yellow mustard powder it give a little bite and adds a hint of yellow.
Yes and it works perfectly. Have you ever froze it? Wondering why would it need to be consumed within such a short time anyway, considering the ingredients? Have you ever had it go bad? No, it never went bad, but I usually consume it in about 4 days or so. This did not work at all, and tasted like straight up oil! I used all the ingredients: Why am i the only one that got gipped out of my favorite food!?
Were milk and oil at the same temperature? I usually add them at room temperature. Thanks for posting this recipe, I made it and tested good. I just added a teaspoon of hot sriracha chili sauce to make it little spicy. Tested good with a sandwich and a wrap.
I think one can also add tabasco sauce also. Thank you so much for this simple recipe. I have made countless variations, and I have had no problem with the ingredients coming together. I usually use an immersion blender, but I have made larger quantities with my food processor. I have used soy milk, almond milk, cashew milk, and my new favorite-plant-protein fortified flaxseed milk.
As far as oils, I have used sunflower my favorite , olive, grapeseed, and peanut. All have worked beautifully. I love this recipe! No more hassle with pouring the oil ridiculously slow into aquafaba. Hi, thanks for the recipe.. And it taste good.
Since I like it hot, so I mix it with sambal.. Now I can have salad with spicy mayo again.. I think because I use both soya it taste very good. When my soya oil finish, I will try with coconut oil.. What could be used in place of the oil? Has anyone made an oil free vegan mayo here? Actually, I think I know the answer to my own comment — I think it was probably because my milk was cold.
Wow, this is really good and very easy to make. I used a traditional blender and drizzled in the oil. I will definitely add powdered sugar and try it as a frosting as someone suggested without the salt and vinegar. Thank you for finally giving me a creamy, tasty vegan mayonnaise! Will using vinegar be able to replace the lemon juice in this recipe? How can I fix it? Have you read the full recipe? I made the recipe with canola oil and unsweetened soy milk per the recipe instructions, and it set up perfectly.
I also added a bit of garlic. I made it in my food processor, blended the soy milk, vinegar and garlic for about 5 seconds, and then I added the oil in a pencil-line thin stream—that took somewhere between one and two minutes.
After adding the oil, I let it blend for another seconds. They definitely both need to be at the same temperature, but being chilled gives them a better chance of setting up Physics! I had my oil in the refrigerator for at least 72 hours before making this—but that is almost certainly much more than is necessary.
Probably hours will get it thoroughly chilled. I tried it yesterday and it came out very watery. I tried adding more oil, but nothing changed. They say, it tastes more like vinegar than mayo. But thanks for sharing the recipe and your ideas. Have a great week! I am never ever buying mayo again. I seriously never imagined vegan mayo could be so much better than the regular one!
I never post replies but this was reply worthy! Then I decided to find a vegan ranch receipe. Well all of them used a vegan pre-made mayo as the main components. So I decided to adjust this mayo receipe and add some ingredients to it to make my ranch. The best ranch dressing ever. Thank you for posting this receipe. I will grow healthier from this.
And so will my non vegan family. Thank you so so much for this super easy recipe. This has become my mayo recipe! So easy to make: More demonizing of fat. Not all fat is bad for you. In fact, a lot of it is good for you. This is my second time trying this recipe and it came out perfect. I wish I could show you the picture. When I think of all those non-vegan mayo recipes which I never dared to try years ago when I still was vegetarian: And then they stopped selling my fave brand.
It was a perfection and great success literally within 2 seconds! As I was mixing it with mustard, horseradish or tomato paste for different dishes, the problem of the side taste disappeared. Mayo is made from egg whites and oil — spinning quickly in a blender or with a stick blender in a cup.
I am very excited to try this recipe of yours. Hope you like our mayo! This is the best mayo-recipe ever. Is almond milk the best alternative for soy? Will it thicken like soy? Thank you for your timely response.
As stated, the procedure worked four times. It has been a watery nothingness the last six times—I tried again last night—-watery. You did write you do use an immersion blender, but a blender which I bought specifically for this recipe would be sufficient according to you. Again, last night was another failure. I tested the measurements in my measuring cup to the point of ad nauseam.
You would not believe how far I had to drive to get those ingredients. I would appreciate any suggestions. I simply cannot afford to have these expensive items sitting in my refrigerator and, because I did buy a blender specifically for your vegan mayo recipe, I cannot afford to buy an immersion blender as well. I also prefer to use the milk and oil at room temperature, but refrigerated is also find. If you follow my recipe, it should work….
This just made me so happy. Found it, tried it immediately. Seriously this is amazing and so easy. I have made this mayo about 3 times now. It worked every single time even if my ingredients were not the same temperature. First time I made it in the big blender but it was a bit too messy and the blender cup was too big and I had to run it for several minutes and scrape etc. I now have a hand blender and it works wonders — I have mayo in less than a minute, I tend to add the vinegar after the other ingredients have blended a bit as otherwise the milk separates too quickly and that makes me a bit anxious, even though it works anyway.
Thank you for this recipe, I still cannot get over how easy and cheap it is and it does taste like mayonese.. I also add a little bit of powdered garlic and some dried dill. Makes the taste so much better. I have been making traditional mayonnaise for a couple of decades.
The quality of the eggs can make or break the recipe. Today I made this vegan recipe as there are more and more people I know who are now vegan. I added a couple cloves of minced garlic, seeded Dijon mustard, mango chutney, and a little chili paste.
The most delicious and easy mayonnaise I have ever encountered. I added extra oil to thicken it a bit. Better than so may other vegan mayo recopies I have tried. The flavour is exactly like a traditional mayonnaise. Thank you so very much for your posts. I used this to make mac salad for a vegan BBQ potluck. I was looking for an egg-less mayonnaise recipe to make remoulade for vegetarian crab cakes shredded zucchini instead of crab , not because my wife and I are vegan I used regular milk instead of soy but because of food safety concerns with raw egg, and this was perfect!
This is a great recipe. I have tried many vegan mayo recipes without them ending up tasting right. This however mimics egg based mayo wonderfully.
I added seeded mustard, garlic, a little mango chutney, salt, pepper and chili flakes. Spectacular, and so easy to do and such a wonderful flavour. However, people have been telling me to try making my own mayo. I read through some of these comments about it not emulsifying properly.
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