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Side shot of chip being dipped into the vegan mayo
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5 from 8 votes

5 Ingredient Vegan Mayonnaise

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 Time10 minutes
Total Time10 minutes
Course: Side
Cuisine: International
Servings: 10
Calories: 85kcal
Cost: £0.09

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

Instructions

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

    Calories: 85kcal | Fat: 9g