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    5 from 8 votes

    5 Ingredient Vegan Mayonnaise

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    Mimi Harrison Posted on Updated on
    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 minutes
    Total Time: 10 minutes
    £0.09
    Makes: 10
    Side
    International

    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

    by Mimi Harrison
    Print
    5 from 8 votes
    Prep Time: 10 minutes
    Total Time: 10 minutes
    £0.09
    Side
    International
    Servings: 10
    Side shot of chip being dipped into the vegan mayo
    MetricUS Standard
    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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