Vegan Mayonnaise

From: Linorama

On Jun 3, 2008

Whipping up soy milk and oil is like true kitchen magic - I can't get over how fluffy it gets in just seconds! I omit the maple syrup and always use the lemon juice option to get the flavor I want. I also usually use a mix of lite olive oil and canola oil for my base, just because I normally keep them on hand. The end result is very close to Vegannaise. I'm still on the lookout for a really good low-fat vegan mayo, but until that miracle happens, this is my go-to recipe. Thanks!

From: pavut

On Feb 16, 2008

This is great! There is no vegan mayo available where I live, so this is just what I needed. I left out the syrup/nectar and used unsweetened soy milk, because I don't like sweet mayonnaise at all. It tastes mild and creamy.

From: Chef #597500

On Sep 25, 2007

Wow!!!! I didn't know oil & soymilk would whip up like that! My family here were all ecstatic. We go through SO much veganaise & it's NOT cheap! It's exactly the same & now I can make it at home as needed. Thanks!!!

From: Veronica144

On Mar 16, 2008

AMAZING!!! I have bought my last EXPENSIVE jar of Vegenaise!!! Not only was I able to whip this up in about 3 minutes, but the taste is so close to Vegenaise...I think with a little tweaking, I might not be able to tell the difference between the two! I didn't have safflower, so I used canola and I used a combination of the vinegar and lemon juice. I omitted the mustard (personal preference), but I found that I liked it with about 1/2 tbsp. more of vinegar. Next time I'm going to try to cut down on the oil quite a bit by adding it slowly as the milk is blending. I hope to be able to cut it by almost half...I'll post an update when I do and let you know how it turned out. I will also try using brown rice syrup next time since that's what Vegenaise uses...maybe that's the secret?? Anyway, THANK YOU! This is my favorite recipe right now because it's going to save me lots of money in the future!