Vegan Mayonnaise

Ya know, I never really liked mayonnaise until I went plant based. Now, much like hot sauce, I put that sh*t on everything! The versatility of mayo transcends the normal duties of a condiment.

For me, I think of mayo as a master sauce. I use this mayo recipe in array of applications, whether it’s to achieve a golden crust on a grill cheese or as a base to a million different sauces, the mayo possibilities are endless.

Plant based mayonnaise can be quite costly but this recipe is both cost effective and insanely delicious! With only 5 ingredients, this recipe is so simple and easy to whip up!

Pro tip: I usually say that substituting another vegan milk for soy milk is fine, but not in this instance. The high protein content in soy milk allows the oil to be suspended to create an emulsified masterpiece. I highly recommend using either unsweetened plain Westsoy or Edensoy.

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Vegan Mayonnaise

• 1 cup unsweetened soy milk

• 1 teaspoon lemon juice

• 1 teaspoon salt

• 1/2 tablespoon dijon mustard

• 1 1/2 cups neutral vegetable oil (canola, safflower, etc.)

Blend everything except oil on high. Lower blender speed to low and slowly stream in vegetable oil until thick and creamy. Refrigerate. Keeps well for at least one week.

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