Vegan Mayo Thick And Creamy Recipes

EASY VEGAN AQUAFABA MAYO

Steps:

• Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results (we haven't had good success with traditional blenders).
• Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process.
• Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.
• Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. I added a bit more of each.
• Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!

VEGAN MAYO (THICK AND CREAMY)

Steps:

• Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds.
• Add the original soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.
• Pour the oil over the soy milk mixture. Let it sit for about a minute.
• Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
• Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!

VEGAN MAYO

Steps:

• Add all ingredients to a tall container that can fit your immersion blender. Make sure there are no lemon seeds.
• Blend with an immersion blender for 30 seconds, or until the ingredients get to a mayonnaise consistency.TIP: move the blender up and down in the jar to facilitate the process.
• Taste and adjust for salt, lemon or garlic to your liking. When you are happy with the flavour, store in a jar in the refrigerator for up to 5 days.NOTE: if you want to have thicker mayonnaise, then add 3 more tablespoons of sunflower oil. If you want a thinner mayonnaise, then add 3 more tablespoons of soy milk.

VEGAN MAYO

Steps:

• Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.