Mayonnaise is an essential condiment for salads and sandwiches, and a component for other condiments. Being vegan, or even raw, doesn’t change that — we need our mayo!
Fortunately, it’s very easy to make vegan mayonnaise!
This is a base recipe, to which I can add other seasonings depending on how it is to be used. I like to add extra salt — when you taste it with a spoon it will seem to salty, but after tossing a spoonful of it with a large raw veggie salad it will be just right.
Fresh vegan mayonnaise can be whipped up in just a few minutes! What better to put on that veggie burger, garden salad, potato salad and cole slaw.
- Canola Oil - 1 cup
- Soy Milk - 1/2 cup
- Salt - 1/2 to 1 teaspoon
- Apple Cider Vinegar - 1-1/2 teaspoons
- Additional seasonings
- Mustard or Ketchup - to taste
- Garlic Powder - to taste
- Onion Powder - to taste
- Pickle Relish - 1/3 cup or to taste
- Add oil, soy milk (almond milk doesn't work for this, it won't thicken) and salt to a blender or food processor. Start with 1/2 teaspoon of salt. One teaspoon will taste much too salty when you eat it straight, but on an unsalted salad it will be just right.
- Blend the mixture on high speed until well-blended.
- Open the small top on the blender and drizzle in the cider while still blending.
The mayonnaise is ready to use as-is in potato salad and cole slaw.
For use as a dressing, additional seasonings can be added: mustard or ketchup, garlic powder and onion powder, pickle relish.