How to make Vegan Mayonnaise (Sour Cream)
Author:Learn how to make perfect Vegan Mayonnaise in less than 3 minutes with this quick and easy recipe! This dairy-free and egg-less mayo is perfect for salads, sandwiches and burger or as a sour cream dip for fries, hasselback potatoes and other snacks!
Ingredients
- 100 ml soy milk unsweetened (at room temperature)
- ½ tsp yellow mustard medium hot
- ¼ tsp salt
- 220 g canola or sunflower oil
- ½ tbsp lemon juice or vinegar
Instructions
*Note: Watch the recipe video in the blog post above!
- Blend soy milk, mustard and salt with an immersion stick blender until smooth.
- Continue blending on high speed while slowly adding the oil until you have a creamy mayonnaise.
- Add the lemon juice last and blend again to combine.
Notes
- Soy milk works best. When using other plant milks, the vegan mayonnaise will not be as stiff.
- Remoulade: add some fresh herbs, diced onions and pickled cucumbers.
- Aioli: simply add 2-3 cloves of garlic.
- Sweetness: feel free to add some agave syrup or another sweetener.
- Storage: The mayonnaise will keep in a sealed jar for up to 5 days in the refrigerator.
- For more information about the recipe, read the blog post above.
Nutritions
Serving: 10g | Calories: 56.6kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 6.3g | Saturated Fat: 0.5g | Sodium: 13.1mg | Potassium: 3.9mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 3.7mg | Iron: 0.1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!