Veganmayonnaise Recipes

VEGAN MAYO

Vegan Mayo image

This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.

Provided by Rita

Categories 100+ Everyday Cooking Recipes Vegan

Time 10m

Yield 35

Number Of Ingredients 5

Ingredients

1 cup soy milk
1 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
1 teaspoon sea salt, or to taste
1 ½ cups sunflower oil, or more as needed

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.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 0.5 g, Fat 9.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 75.4 mg, Sugar 0.3 g

VEGAN MAYONNAISE

Vegan mayonnaise image

Whip up this easy, dairy-free mayonnaise with silken tofu. This sensational spread will take vegan sandwiches to the next level

Provided by Anna Glover

Categories Condiment

Time 10m

Yield Makes approximately 250ml

Number Of Ingredients 5

Ingredients

100g silken tofu
1 tsp cider vinegar
½ tsp Dijon mustard
100ml light olive oil
1-2 tsp lemon juice

Steps:

Put the tofu, vinegar and mustard into a jug and blend with a stick blender until smooth. Drizzle the olive oil into the jug in a slow stream, with the blender still on, to incorporate into the mayonnaise. Season with salt, pepper and lemon juice to taste.

Nutrition Facts : Calories 120 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium

D.I.Y. VEGAN MAYONNAISE

D.I.Y. Vegan Mayonnaise image

This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.

Provided by Jane Black

Categories condiments

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1 15-ounce can of chickpeas
1 teaspoon white vinegar
1/2 teaspoon fine salt
1/2 teaspoon sugar
1 teaspoon lemon juice
2 teaspoons dry mustard
3/4 cup sunflower oil

Steps:

Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.
Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.

VEGAN MAYONNAISE

Vegan Mayonnaise image

Make and share this Vegan Mayonnaise recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 10m

Yield 3 1/2 cups.

Number Of Ingredients 6

Ingredients

2 1/4 cups safflower oil
1 cup soymilk
1 tablespoon maple syrup or 1 tablespoon agave nectar
3/4 teaspoon sea salt (to taste)
2 -2 1/2 teaspoons apple cider vinegar, raw or 2 -2 1/2 teaspoons lemon juice, fresh squeezed
1/2 teaspoon Dijon mustard

Steps:

Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
Slowly add vinegar or lemon juice until liquid thickens.

Nutrition Facts : Calories 1507.7, Fat 164.9, SaturatedFat 12.5, Sodium 633.1, Carbohydrate 9.6, Fiber 0.5, Sugar 7.3, Protein 2.7

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