Simple Homemade Mayo
A super simple recipe to make homemade mayo! Most homemade mayo recipes have eggs in the ingredients – this recipe does not. In fact, this recipe is vegan.
Made in a matter of minutes with simple ingredients it tastes delicious! I make smaller amounts – this recipe makes a half cup of mayo – to keep it fresh but you can easily double the recipe. Add a dash of hot sauce to spice it up to use as a dip!
I have tried various plant-based milks to make mayo with varying degrees of success. I find that soy milk, a popular diary milk alternate, works best. If soy milk isn’t a regular item on your grocery list, look for smaller containers, organic even, in the shelf stable section of most grocery stores.
Soy Milk is high in protein, and is rich in omega 3 fatty acids that support the reduced risk of cognitive decline, potassium supports heart health and cholesterol level balancing, VitA supports eye health, and soy milk also is an excellent source of calcium, folate and VitB.
I also have found that avocado oil is the best oil to use for making mayo – perhaps it is the combination of the soy milk with the avocado oil, and also adding olive oil for extra emulsification smoothness.
Avocado oil is nutritious and delicious, is great used in cold dishes and has a high heat point for cooking. It is easily used in both savory meals and in baking. It is an antioxidant and a rich source of oleic acid for heart health, lutein for eye health, polyunsaturated fats for heart and brain health.
Note: You’ll need an immersion blender for this recipe!
Prep Time: 5 minutes / Cook Time: No cook time! / Makes: ~1/2 Cup
Ingredients
¼ Cup Soy Milk
6 Tablespoons Avocado Oil
2 Tablespoons Olive Oil
1 Tablespoon Fresh Lemon Juice
3 teaspoons Yellow Mustard
Generous Pinch of Sea Salt
How It’s Made
In a tall, narrow container – the one that comes with the immersion blender is ideal, or a 1 or 2 cup measuring cup, that the immersion blender fits into, add all the ingredients.
Mix with the immersion blender until smooth and thick.
Taste the mayo and adjust for seasoning to your taste.
Use right away or store in an airtight container in the fridge for 2 weeks.
This recipe can easily be doubled.
Enjoy!
