4.86 from 7 votes

5 Ingredient Vegan Mayonnaise

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5 Ingredient Vegan Mayonnaise. Use soy milk and Dijon mustard to make this delicious light vegan mayonnaise. It's ready in 20 minutes and you won't believe how good it tastes. Add a dollop to those chunky chips!
Prep time: 10 mins
Total Time: 10 mins
£0.09
Makes: 10
Side
International
5 Ingredient Mayonnaise, Vegan Mayonnaise

Table of Contents

  1. How to make this recipe

How to make this recipe

Using a tall container and a hand blender, start by adding the soy milk, lemon juice, vinegar and dijon mustard. Season with a generous pinch of salt.

Overhead shot of ingredients

Slowly stream the rapeseed oil into the mix, while blending on low.

Oil being poured into container and hand mixer being used

Blend until the emulsion thickens to form your vegan mayo. Adjust the seasoning to taste – if you want it a bit more tangy – add a squeeze of lemon, or if you like mustard, add an extra ¼ tsp.

Hand blender being used to make mayonnaise

Optional * If you want a slight yellowish hue to your mayo to give it that hellmans glow, add a tiny (TINY) pinch of turmeric. You don’t want the turmeric flavour to shine through, you just want the colour, so be super careful with this.”

 

5 Ingredient Vegan Mayonnaise

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4.86 from 7 votes
Prep Time: 10 mins
Total Time: 10 mins
£0.09
Side
International
5 Ingredient Mayonnaise, Vegan Mayonnaise
Servings: 10
5 Ingredient Vegan Mayonnaise. Use soy milk and Dijon mustard to make this delicious light vegan mayonnaise. It's ready in 20 minutes and you won't believe how good it tastes. Add a dollop to those chunky chips!

Ingredients

  • ½ lemon, juiced (£0.20)
  • ½ tsp dijon mustard (£0.04)
  • 125 ml unsweetened soy milk (£0.55)

Cupboard Essentials

  • 250 ml rapeseed oil
  • 2 tsp white wine vinegar
  • Optional sprinkle of turmeric
  • Salt

Method

Note: For blending, use a tall container/jug to ensure that the blades of your hand blender will be fully submerged whilst blending.

  • Start by pouring the soy milk, lemon juice, vinegar and dijon mustard into the tall/ container. Season with a generous pinch of salt and blend to combine.
  • While blending on low, slowly stream the rapeseed oil into the mix. Blend until the emulsion thickens to form your vegan mayo. Adjust the seasoning to taste- if you want it a bit more tangy- add a squeeze of lemon, more mustard? add an extra ¼ tsp.

Optional * If you want a slight yellowish hue to your mayo to give it that hellmans glow, add a tiny (TINY) pinch of turmeric. You don’t want the turmeric flavour to shine through, you just want the colour so be super careful with this.

    Nutrition

    Servings: 10 servings
    Fat: 9g
    Calories: 85kcal

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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