A simple vegan mayonnaise made from soy milk, mustard, lemon and vinegar. The key is adding the oil very slowly in a thin stream until the mixture thickens.
Ingredients
- 1 cup soy milk
- 3/4 cup vegetable oil
- 1 tsp grape molasses or sugar
- 1/2 tsp sea salt or rock salt
- 1 tbsp mustard
- 3 tbsp fresh lemon juice
- 2 tbsp white vinegar
Method
- Put the soy milk, salt, grape molasses or sugar, mustard, lemon juice and vinegar in a blender.
- Blend thoroughly for 1 minute.
- Immediately begin adding the vegetable oil in a thin stream through the opening in the lid while the blender is running.
- Stop adding oil once the mixture becomes thick; you may not need the full amount.
- Transfer to one or more small glass jars, close tightly and refrigerate.
Serve with crispy roasted potatoes, sandwiches and salads. Add garlic to turn it into a garlic-style sauce. Enjoy 🙂
Why soy-milk mayonnaise works
Soy milk lets us make a creamy emulsified mayonnaise without egg. Soy provides complete protein containing all nine essential amino acids, while lemon adds vitamin C and acidity.
And the soy evidence is stronger than old vague advice to “eat soy only in moderation”: randomized trials show modest reductions in LDL and total cholesterol with soy protein. Source.
There is also no good reason to treat soy foods as hormonally dangerous: meta-analyses of clinical studies do not show meaningful adverse effects on testosterone or estrogen markers in men. Source.
The practical win is straightforward: the emulsion and creaminess work without egg, and the recipe gives us a familiar sauce from plant ingredients.
Try our aquafaba mayonnaise.
