Where I live, vegan mayonnaise is expensive. Is this the case everywhere? I swear, any time I go into even the least expensive of grocery stores, I get vegan mayo sticker shock. Five dollars a jar? Six dollars a jar!? There has to be a better way.
Growing up, I didn’t like mayonnaise. I thought it was greasy and slimy and the idea of it having a raw egg in it made the picky eater in me gag like you wouldn’t believe. When I switched to a vegan diet, I started to dip my toe into the world of aioli and sauces that were mayonnaise based. Now I use the plant-based version in things like my vegan chicken salad and on the outside of my vegan grilled cheeses (what, you have never used mayo instead of butter on your grilled cheese!? You haven’t lived.)
But like I said, vegan mayonnaise is expensive and I already have an immersion blender in my pantry. Why not put it to good use and make some mayo of my own?
Why Not Other Vegan Mayonnaise Recipes?
While I have made other chef’s vegan mayonnaise recipes before (I started out with Miyoko Schinner’s recipes in The Homemade Vegan Pantry), far too often I see some iteration of the following instruction:
While blending your ingredients, SLOWLY drizzle your oil into your mayonnaise vessel.
To this I say, HOW MANY ARMS DO THESE PEOPLE HAVE!? For those of you that have not used an immersion blender before, they can be powerful. If you are using an immersion blender in a smaller vessel, you need one hand to steady your vessel and the other to operate the immersion blender. Who is doing this slow, methodical oil drizzling without sending their mayonnaise jar flying halfway across the kitchen?
Spoiler: It is not me. Because I have caused many immersion blender disasters in my kitchen. Don’t be the person wiping half blended mayonnaise or sauces from off your kitchen walls. And counter. And also your floors.
Vegan Mayo Without Causing A Kitchen Disaster
I have tweaked and retweaked this recipe over time. Finally, a vegan mayo that requires no third arm and no awkward drizzling. Put ALL of your mayonnaise ingredients in a wide mouthed mason jar, stick the immersion blender all the way down the base of the jar, and turn that bad boy on high. With your one other hand steadying the jar, slowly raise the immersion blender up through the ingredients so everything blends smoothly.
One Jar, Two Minute Vegan Mayonnaise
- Immersion blender
- 16-oz, wide mouthed mason jar
- 1 cup canola oil
- ½ cup soy milk plain, unsweetened
- ½ teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- ½ tablespoon maple syrup
- ½ teaspoon yellow mustard OR mustard powder
- 1 tablespoon olive oil extra virgin
- Add ALL of the ingredients to the mason jar.
- Stick the immersion blender all the way down to the bottom of the jar. Turn on the immersion blender on it's highest setting and blend WHILE the blades are at the bottom of the jar. After 10-15 seconds, slowly begin to raise the immersion blender upward through the ingredients. You will see the mayonnaise come together.
- Cap the jar with a tight fitting lid and store in the refrigerator for up to ten days.
Another thing that I adore about this recipe is how customizable it is. One of my favorite customizations is adding in some chipotle seasoning for a spicy aioli! Perfect with a burger and fries.