Best 3 Vegan Mayo Recipes

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Homemade vegan mayo is a delicious and versatile condiment that can be used as a substitute for traditional mayonnaise in a variety of recipes. Made with plant-based ingredients such as soy milk, aquafaba, or cashews, vegan mayo offers a creamy and flavorful alternative that is perfect for those who follow a vegan lifestyle or have allergies to eggs or dairy. With its simple preparation and endless culinary applications, homemade vegan mayo is a must-try for anyone looking to explore the world of plant-based cooking.

Here are our top 3 tried and tested recipes!

VEGAN MAYO



Vegan Mayo image

This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.

Provided by Rita

Categories     100+ Everyday Cooking Recipes     Vegan

Time 10m

Yield 35

Number Of Ingredients 5

1 cup soy milk
1 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
1 teaspoon sea salt, or to taste
1 ½ cups sunflower oil, or more as needed

Steps:

  • Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 0.5 g, Fat 9.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 75.4 mg, Sugar 0.3 g

RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)



Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) image

Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.

Provided by Queen Emily

Categories     Potato

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 medium red potatoes
1 dill pickle
1 stalk celery
1/2 red onion
1/2 green bell pepper
1 tablespoon spicy brown mustard (regular mustard will do)
2 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon hot sauce (Frank's, Cholula, etc.)

Steps:

  • Cut potatoes into bite size pieces and boil until cooked through.
  • Finely chop your pickle, celery, red onion and bell pepper, then set aside.
  • In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
  • When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
  • Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
  • Refrigerate for a few hours until chilled or overnight. Serve chilled.

Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9

VEGAN FRENCH DRESSING NO MAYO



Vegan French Dressing No Mayo image

From my South of the Border e-cookbook. No HFCS, no mayo, no ickiness. It's good for travel/potluck because it has no eggs or perishable ingredients though it's best served refridgerated.

Provided by the80srule

Categories     Salad Dressings

Time 5m

Yield 40 tablespoons, 40 serving(s)

Number Of Ingredients 8

1 cup canola oil
1/3 cup lemon juice
1/3 cup honey
1 tablespoon paprika
1 (6 ounce) can tomato paste
4 teaspoons onion powder
3 1/2 teaspoons garlic powder
1 1/2 teaspoons salt

Steps:

  • Pour the ingredients into a blender and blend on high for 30 seconds, pour into a sterilized bottle and chill in the fridge for at least 2 hours before eating. Yields about 2 1/2 cups.

Tips:

  • Use high-quality ingredients, especially the oil. The better the oil, the better the mayo will taste.
  • Make sure all of your ingredients are at room temperature before you start. This will help the mayo emulsify more easily.
  • Use a blender or food processor to make the mayo. This will help to create a smooth and creamy texture.
  • Start with a small amount of oil and add more as needed. This will help to prevent the mayo from becoming too oily.
  • Be patient! It may take a few tries to get the perfect consistency for your vegan mayo.

Conclusion:

Vegan mayo is a delicious and versatile condiment that can be used in a variety of recipes. It is a great way to add flavor and creaminess to your favorite dishes. With a little practice, you can easily make your own vegan mayo at home. So next time you are looking for a healthy and tasty alternative to traditional mayonnaise, give one of these recipes a try!

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