Vegan Mayonnaise
This homemade mayo comes together in minutes and is a fraction of the price of store-bought mayo.
Servings: 50 tablespoons
Equipment
- Immersion blender
Place in a container that holds 4 cups:
- 1 cup plain, unsweetened soy milk (I use WestSoy)
- 2 cups vegetable oil
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. honey Dijon mustard
- 4 tsp. apple cider vinegar
- 1 pinch black salt (kala namak)
Place the immersion blender into the mixture and turn on. Slowly move it up and down in the container until all the oil is emulsified.
Store in an airtight container in the refrigerator.
Notes
You can use a regular blender on low speed, and it will work just as well. It's just harder to clean up.