Mayonnaise is a thick creamy sauce popular around the world. Many brands of mayonnaise sold in shops are not vegan because they contain egg yolk or egg powder. However, in most countries in the western world one can find egg-free mayonnaise easily. Sometimes it is labeled as "mayonnaise with no cholesterol" or simply "vegan mayonnaise".
Vegan mayonnaise can easily be made at home by blending soy milk with some vinegar, salt and mustard and then slowly blending in vegetable oil.
- 1 cup soy milk
- 3 cups canola OR sunflower oil
- 3 tablespoons vinegar
- 2 tablespoons mustard
- 1 tablespoon agave syrup OR 1 teaspoon sugar
- 1 tablespoon (or less) salt
Blend soy milk, oil, vinegar, mustard, syrup and salt for ten seconds at high speed. While still blending, slowly and steadilly pour oil (it should take 3-5 minutes). At the end the whole mass has to become quite thick. It can be stored in a refrigerator for around two weeks.
Another recipy and a video on youtube: How to Make Simple and Tasty Vegan Mayonnaise