We've created a delicious plant-based, egg-free "Vegan Mayonnaise" recipe using soy milk and vegetable oil.
The secret to its tasty flavor is the brown sugar and the blending of the two types of vegetable oil.
It's a simple recipe—just mix all the plant-based ingredients together!
Once you learn how to make it, you can enjoy this fresh vegan soy milk mayonnaise anytime.
It'll keep for about a week, so you can make a big batch and use it in a variety of dishes.
One of the best ways to use it is as a Vegan Soy Sauce Koji Mayonnaise Dip, simply mixing Vegan Mayonnaise and soy sauce koji. You can try it on vegetable sticks, French fries, Vegan Sushi Rolls… Please give it a try 😋.
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🥛INGREDIENTS
- Plain soy milk: Make sure to use Plain soy milk (無調整豆乳) not Sweetened soy milk (調製豆乳).
- Powdered brown sugar: If you live in Japan, Kokutou / Kurozatou (黒砂糖) is the type of sugar I use.
- Salt: I prefer using natural salt.
- Apple cider vinegar or rice vinegar: Choose according to your preference. More details below.
- Mustard: I prefer grainy mustard, but Dijon mustard will do as well.
- Rice bran oil: Can be replaced with other oils that are less fragrant.
- Olive oil: I use extra virgin olive oil.
Using brown sugar is key
Use powdered brown sugar(黒糖/kokutou) instead of white sugar or beet sugar. The flavor of brown sugar really makes the taste better.
I use powdered brown sugar in other vegan recipes, too, like lemon curd and vegan kimchi. It's always good to have some on the shelf.
Just to note, when using it, make sure there are no large pieces of sugar mixed in. If you find any, just crush them with your fingers, as they'll affect the texture and taste.
Mixing rice brain oil and olive oil
This recipe uses a blend of rice oil and a bit of olive oil. Rice oil has pretty neutral flavor, so it's great for making vegan mayo. Throw in a bit of olive oil as an accent to it and you'll get a nice sharp flavor.
Apple cider vinegar? Rice vinegar?
You can choose vinegar according to your taste. Apple cider vinegar gives a mild finish. Rice vinegar is more acidic and provides a crisp taste.
For exact amounts, please check the recipe card👇
🥣STEP-BY-STEP INSTRUCTIONS
1. Mix all ingredients except oil
First, put all ingredients except oil in a bowl. Then, use a hand blender to mix everything together.
2. Add the oil and blend until smooth
Next, add about ¼ of the oil and blend well with a hand blender. Then add the rest of the oil in three parts and blend well each time. Finally, put it all in a storage container and stick it in the fridge.
📖VARIATIONS
- Garlic flavor - add grated garlic
- Yuzu kosho flavor - add a pinch of yuzu kosho(Japanese citrus pepper)
- Spicy - add a dash of chili pepper
- Japanese sauce aurore - vegan mayo with ketchup
🥄TOOLS
- Bowl : Salad Mix Bowl 13cm (Kobo Aizawa) is recommended for use with the Hand Blender. The depth and size are just right for blending and it produces nice results in a short time. We also use it for vegan chocolate mousse and vegan chocolate ice cream bars.
- Hand Blender : Hand blenders should be used with blades for mixing. If you use one with a sharp blade, such as for chopping, it may not blend properly and you may end up with a dressing-like product.
- Glass containers: 187 ml jam jars are recommended for storage and ease of use.
🫙STORAGE
Store in a clean glass container in the refrigerator. Use it up within a week.
🧑🏾🍳TIPS FOR SUCCESS
Here are some tips for success: When you add the first quarter of the oil, stir thoroughly until the oil and liquid are well mixed and emulsify. If you keep adding the oil while it's separated, the oil and liquid won't mix forever, and you'll end up with a thickened dressing. Make sure you mix it well at the start so the oil emulsifies, then start adding more oil.
💭QUESTIONS
First, mix the soy milk and vinegar thoroughly. Then you can add the oil a little at a time, stirring in small amounts, and repeat this process several times to get a good thickening. Also, use a blender blade for mixing, not a sharp blade.
If you reduce the amount of oil, it'll result in a loose texture. For example, if you reduce the amount of oil to about 35 grams, the result will be a little like a loose sauce. Adjust to your liking.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🥚RECIPES WITH VEGAN MAYONNAISE
👨🏻🍳HOME MADE SEASONING RECIPES
MUST HAVE home made vegan condiment:
🥚Vegan Mayonnaise
Equipment
- hand blender
- Bowl
- Glass container or Jar
Ingredients
A Liquid
- 25 g plain soy milk
- 3 g powdered brown sugar
- 1 g natural salt
- 3 g mustard
- 小さじ 1 apple cider vinegar or rice vinegar
B Oils
- 45 g riche bran oil
- 5 g olive oil (extra virgin)
Instructions
- Combine A in a bowl and mix well with a blender.25 g plain soy milk3 g powdered brown sugar1 g natural salt3 g mustard小さじ 1 apple cider vinegar or rice vinegar
- Add ¼ B and blend well until thickened.45 g riche bran oil5 g olive oil
- Add the remaining B in three parts. Blend well each time.
- Store refrigerated in clean glass container.
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them on Instagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
YURI says
It was perfect for vegan sandwitches.