Homemade Vegetarian Mayonnaise Recipe Made Easy and Delicious

Mayonnaise is a versatile condiment that adds creaminess and flavor to countless dishes. But store-bought versions often contain eggs, preservatives, and unwanted additives, which can be a concern for vegetarians or those seeking fresher, cleaner ingredients.

That’s why making your own homemade vegetarian mayonnaise is such a rewarding and delicious project. This recipe is easy to prepare, uses simple pantry staples, and results in a rich, creamy mayo that’s perfect for sandwiches, dips, and dressings.

Whether you’re vegan, vegetarian, or just want to try a healthier alternative, this mayo is free from eggs and dairy but still silky and luxurious. Plus, you can customize the flavor to your liking by adjusting the acidity or adding herbs and spices.

Homemade mayo also keeps well in the fridge for about a week, making it a handy staple for your kitchen. Read on to discover why this recipe is a must-try and how to make it perfectly every time.

Why You’ll Love This Recipe

This vegetarian mayonnaise recipe stands out because it’s:

• Egg-free and plant-based: Perfect for vegetarians and those with egg allergies.
• Simple and quick: Ready in under 10 minutes with minimal equipment.
• Customizable: Adjust tanginess, sweetness, and flavor with ease.
• Creamy texture: Smooth and rich, just like traditional mayo.
• Clean ingredients: No preservatives or artificial additives.
• Multi-purpose: Use it as a sandwich spread, salad dressing, or dip base.

Plus, this recipe is a great entry point into homemade condiments and pairs well with many vegetarian dishes like those in Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Ingredients

• 1/2 cup unsweetened soy milk (or any plant-based milk)
• 1 cup neutral oil (such as sunflower, canola, or light olive oil)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon sugar (optional, for balance)
• 1/4 teaspoon garlic powder (optional for flavor)

Equipment

• Immersion blender or countertop blender
• Measuring cups and spoons
• Mixing jar or tall container (if using immersion blender)
• Spatula for scraping
• Glass jar or airtight container for storage

Instructions

1. Combine the soy milk, vinegar, and mustard. Pour 1/2 cup unsweetened soy milk into your blender or mixing jar. Add 1 tablespoon apple cider vinegar and 1 teaspoon Dijon mustard. Let this sit for 2-3 minutes to curdle slightly, which helps with emulsification.
2. Add salt, sugar, and optional garlic powder. Sprinkle in 1/2 teaspoon salt and 1/2 teaspoon sugar if using, along with 1/4 teaspoon garlic powder for a subtle savory note. These seasonings enhance the flavor of your mayo.
3. Start blending and slowly pour in oil. Begin blending the mixture on a medium speed. While blending, slowly drizzle in 1 cup neutral oil in a thin, steady stream. This slow addition is crucial for creating a thick, creamy emulsion.
4. Continue blending until thickened. The mayo will start to thicken within a minute or two. Blend until the texture is smooth and creamy, resembling store-bought mayonnaise. If it’s too thin, add a little more oil.
5. Taste and adjust seasoning. Sample your mayo and adjust salt, acidity (add more vinegar or lemon juice), or sweetness as needed. Blend briefly again if you add anything.
6. Transfer and chill. Spoon the mayo into a clean jar or airtight container. Refrigerate for at least 30 minutes before use to let flavors meld and texture firm up.

Tips & Variations

“For the best texture, make sure to add the oil very slowly while blending. If your mayo breaks or becomes too thin, don’t worry—start with a fresh batch but add a spoonful of the broken mayo to help re-emulsify.”

• Use different oils: Try avocado oil for a buttery flavor or light olive oil for a Mediterranean twist.
• Flavor boosters: Add fresh herbs like dill or basil, smoked paprika, or a teaspoon of sriracha for a spicy kick.
• Vegan version: Use soy milk or oat milk to keep it vegan-friendly.
• Garlic mayo: Add 1 small clove garlic, minced or grated, for a garlicky spread.
• Store properly: Keep refrigerated in a sealed container for up to 7 days.

Nutrition Facts

Serving Suggestions

This vegetarian mayonnaise is incredibly versatile and can elevate many dishes. Here are some tasty ways to enjoy it:

• Spread on sandwiches or wraps for a creamy, flavorful boost.
• Mix with fresh herbs and lemon juice for a quick salad dressing.
• Use as a dip for vegetable sticks or homemade vegetable crackers.
• Combine with ketchup or hot sauce to make a spicy sauce for fries.
• Add to potato or pasta salads for a creamy texture without eggs.

Conclusion

Making your own homemade vegetarian mayonnaise is a simple yet rewarding kitchen project that allows you to control the ingredients and customize the flavor to your liking. With just a few pantry staples and a blender, you can create a creamy, delicious mayo perfect for sandwiches, dips, and dressings without any eggs or preservatives.

This recipe is ideal for vegetarians, vegans, or anyone wanting a healthier alternative to traditional mayonnaise.

Plus, it opens the door to experimenting with unique flavors and pairings, enhancing your culinary creativity. For more flavorful vegetarian ideas, check out recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore creative sauces like in the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Homemade mayo is a small step toward healthier, more delicious plant-based cooking that everyone can enjoy!

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