Vegan Mayonnaise
How do you make homemade vegan mayonnaise?
Place sunflower oil, soy milk, lemon juice, salt, pepper, and turmeric in a tall container. Insert the immersion blender all the way to the bottom and blend, moving it gently up and down. Continue processing until the mixture emulsifies and reaches a thick, creamy consistency. Serve immediately or refrigerate.
For many people, saying mayonnaise without eggs may sound absurd, but this sauce I am sharing today is delicate and flavorful, just like mayonnaise even in taste, without using eggs. Delicious with our French fries or as a general sauce for our favorite dishes.
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Servings: For many people, saying mayonnaise without eggs may sound absurd, but this sauce I am sharing today is delicate and flavorful, just like mayonnaise even in taste, without using eggs.
Ingredients
- 240 ml sunflower oil
- 120 ml unsweetened soy milk
- 2 tablespoons lemon juice or apple cider vinegar
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of turmeric for color
Instructions
Start by squeezing the lemon and set it aside.
In a tall container, place all the ingredients, including the two tablespoons of lemon juice, turmeric, pepper, and salt.
Place the immersion blender at the bottom of the container and begin blending.
Move the blender up and down until the entire mixture reaches the desired creamy consistency.
Once made, enjoy it with your favorite fries, sandwich, burger, or whatever you are craving. If you have some left over, you can store it in an airtight container in the refrigerator for up to 3 days.
Enjoy your meal!
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- 240 ml sunflower oil
- 120 ml unsweetened soy milk
- 2 tablespoons lemon juice or apple cider vinegar
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of turmeric for color