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Homemade Vegan Mayo

Prep Time 5 minutes
Servings 2

Equipment

  • Immersion Blender

Ingredients

  • 1 cup vegetable oil
  • 1/2 cup unsweetened soy milk
  • 3 tbsp chopped cilantro or dill, or parsley optional
  • 2 1/2 tsp Dijon mustard
  • 2 tsp cider vinegar
  • 25 drops Hedessent Cooked Egg Yolk Flavour
  • 15 drops Hedessent Fried Onion Flavour
  • 6-8 drops Hedessent Garlic Flavour
  • 10-15 drops Hedessent Chili Hot Flavour optional
  • 3/4 tsp each salt and pepper

Instructions

  • Combine oil, soy milk, mustard, cider vinegar, Cooked Egg Yolk flavour, Fried Onion flavour, Garlic flavour, and Chili Hot flavour (if using), salt, pepper, and cilantro (if using) in a 2-cup measuring cup.
  • Using an immersion blender, whirl until mixture thickens, about 1 minute.
  • Scrape into a container and refrigerate until chilled, about 30 minutes.

Notes

Pro Tip #1:
Store in the refrigerator for up to 4-5 days
Pro Tip #2:
Use in place of mayonnaise on sandwiches, french fry dip, pasta salad, or coleslaw.
Pro Tip #3:
Our Chili Hot flavour really brings the heat! The key is to start with less and increase gradually to your desired spicy preference. A little goes a long way!