Easy Vegan Mayonnaise (2024)

FAQs

How to thicken homemade vegan mayo? ›

A mix of sunflower and olive oil is by far the best combination of oils we have tested to make vegan mayo for texture and taste. Thicker mayo: if you want a thicker mayonnaise, add 2 to 3 more tablespoons of oil. Thinner mayo: if you want a thinner mayonnaise, add 1 to 3 more tablespoons of unsweetened soy milk.

To make homemade vegan mayonnaise, add the aquafaba, lemon juice, mustard, sugar, and salt to a blender. Before you add the oil, whirr these ingredients together. This allows the aquafaba to start to whip up and become foamy. With the blade running, slowly drizzle in the sunflower oil, and blend until thickened.

I love to use it in potato salad, dressings, on sandwiches, and in Chickpea Mayo Salad. Why isn't my vegan mayo emulsifying? If your mayo isn't thickening up as expected, try adding some more oil.

Vegan mayo is generally a bit healthier than egg-based or non-vegan mayo, containing less saturated fats and Vegenaise contains almost no cholesterol, which can't be said in the case of an original jar of Hellman's.

When you make mayo, you want to add the oil drop by drop at first. I know it takes time, but trust me, adding the oil slowly helps the emulsification process. Add it too quickly, and your mayonnaise may never thicken, leaving you with a mess. You can also use an immersion blender to make this vegan mayo recipe.

Nutritional Value of Vegan Mayo

Vegan mayo is generally lower in calories and fat than traditional mayo, as it is made without egg yolks. One tablespoon of vegan mayo contains around 90 calories and 10 grams of fat, compared to traditional mayo—which has about 100 calories and 11 grams per tablespoon.

Vegan mayo is a helpful, healthy alternative to the classic, and I really do stand by my assertion that the taste is almost exactly the same. You'd need some super-human taste buds to tell the difference. Or an egg allergy, I guess. Breaking out in hives would certainly give it away pretty quick, come to think of it.

NUTRITION. Canola oil, Water, Vinegar, Modified potato starch, Sugar, Salt, Modified corn starch, Natural flavour, Concentrated lemon juice, Sorbic acid (maintains quality), Spice, Calcium disodium EDTA (maintains flavour).

Egg Yolks, the Emulsifier. Add egg yolks and salt; pulse to combine. Egg yolks contain lecithin, which resembles both oil and water molecules and can connect to both. The salt boosts flavor and makes eggs more viscous, which helps prevent separation.

Safflower, canola, grapeseed and peanut oil all do nicely. Just make sure the oil is at the same temperature as the egg. You can use cold oil and cold eggs, but I found room temperature eggs and oil to be the easiest to work with.

Why can't vegans eat mayonnaise? ›

Because mayonnaise has egg in it, it's not vegan. A food product that's vegan is made without any animal products. Instead of eggs, commercial vegan mayonnaise brands may use aquafaba, which is the thick liquid from cooking or soaking chickpeas.

It also contains a little vitamin E and K, as well as a monounsaturated fat called oleic acid, thought to have anti-inflammatory properties. Using aquafaba may make your vegan mayo slightly healthier.

Homemade avocado “mayo”

This substitute for mayo is vegan and contains lots of healthy fats from the avocado and olive oil. Add the avocado, olive oil, lemon juice, and Dijon mustard to a food processor and blend until it reaches the consistency you want.

1. Reduced-Fat Greek Yogurt. Reduced-fat Greek yogurt has the thickness needed to hold your ingredients together, without the fat content of oil-based mayo. A cup of reduced-fat plain Greek yogurt contains 4.7 grams of fat — less than half the fat content in a single tablespoon of mayo.

The easiest way to thicken mayonnaise is to add a cooked egg yolk or two. This will give your mayonnaise a richer flavor as well. There are a couple of other ways that involve either adding extra oil or another way is add flour or cornstarch which I have never tired or done myself. I prefer the cooked egg yolk.

Adding a roux—a mixture of flour and butter—is a classic way to thicken dishes ranging from gravies to stews. While you can't add butter to vegan dishes, you can still use flour to add some substance to watery sauces. All types of flour work well for thickening, including wheat flour, coconut flour, and chickpea flour.

On the contrary, if your mayonnaise is too runny or doesn't set because you've added cold ingredients, simply add another egg yolk, strictly at room temperature. In this case too, the process for fixing your mayonnaise is linear.

The natural oils and fats in almonds contribute to the thickening process, resulting in a creamy and satisfying beverage. Another natural thickening option is the use of potato starch or cornstarch, which can be mixed with a small amount of water before adding it to your almond milk.