Vegan Mayonnaise
Discover a creamy, tangy vegan gluten-free mayo perfect for sandwiches, dips, and more. Easy-to-make recipe that's egg-free and flavorful!
Servings 24 servings
Calories 82kcal
Cost $2
Equipment
- Measuring Cups and Spoons
- high-powered blender or food processor
Ingredients
- 1 cup vegetable oil
- ½ cup soy milk unsweetened
- ½ lemon juiced
- 1 tablespoon red wine vinegar
- 2 teaspoon Dijon mustard
- Pinch of cane sugar
- Salt to taste
Instructions
- Add the soy milk to a food processor or immersion blender and process for about 1 minute until the milk becomes foamy.
- Then add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar and salt to the soy milk in the processor and process for about 2-3 minutes until it becomes thick and creamy.
Notes
If you do not use unsweetened soy milk, omit the cane sugar
Ensure the Dijon mustard you use is gluten-free (some are not, here's a list of my favorite gf options)
note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.
see the full blog post above post for:
- ingredient and equipment suggestions & substitutions,
- troubleshooting tips, and
- frequently asked questions