5 super easy and delicious recipes

Mayonnaise is one of the most popular sauces. It is commonly used in cooking and is a popular accompaniment to snacks and sandwiches. It also goes perfectly with various types of meat, salads, fried dishes and vegetables. But as we know, mayonnaise is made with eggs, and if you are vegan, you will hardly want to consume eggs, even in this form. Luckily, there’s a way to avoid missing out on your favorite mayonnaise by making it without animal products. In this article we will show you five fantastic recipes with which you can make your own vegan mayonnaise. Not only are these recipes free of animal products, but they are also customizable, allowing you to create unique flavors to suit your preferences.

There are many interesting recipes for making delicious vegan mayonnaise at home

Homemade mayonnaise without eggs – mission possible

Make your own vegan mayonnaise: 5 super easy recipes

Vegan mayonnaise is recommended for people with allergies to certain food ingredients as well as for those who want to eat a healthy or vegan diet. We have 5 simple and interesting recipes for homemade vegan mayonnaise to enrich your menu:

#1. Classic vegan mayonnaise

The first recipe we have for you is for classic vegan mayonnaise. This vegan mayonnaise has the same velvety texture and tangy taste as its classic equivalent, making it the perfect addition to sandwiches, salads and dips. Not only is it egg-free, but it is also particularly easy to prepare.

Luckily, there are ways to avoid having to go without your favorite mayonnaise even as a vegan

Ingredients:

• 1 cup unsweetened soy milk (or an unsweetened plant milk of your choice)
• 1 cup neutral-flavored oil (e.g. sunflower or rapeseed oil)
• 2 teaspoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon sugar (optional)
• 1/2 teaspoon lemon juice (optional)

Preparation:

1. Place the soy milk, apple cider vinegar, Dijon mustard, salt, and sugar (if using) in a blender or food processor.
2. Blend on low speed until well blended, about 10 seconds.
3. With the blender running, slowly add the oil in a steady stream. This emulsifies the mixture and gives it a creamy consistency.
4. Continue blending until the mixture thickens, which should take about 1-2 minutes.
5. Taste the mayo and adjust the salt, sugar and lemon juice to your taste. Place your homemade vegan mayo in a jar or airtight container and store in the refrigerator for up to two weeks.

#2. Garlic Aioli Vegan Mayo

With its rich, garlicky flavor and creamy texture, garlic aioli is a versatile condiment that can enhance the flavor of a variety of dishes. Traditionally, aioli is made with eggs, which is why it is unsuitable for vegans. However, the world of plant-based cuisine is full of creative solutions, and in this recipe we present you a delicious alternative: Vegan Garlic Aioli Mayo:

Garlic aioli is the perfect addition to your homemade mayonnaise

Ingredients:

• 1 cup cashews (soaked in hot water for 1 hour then drained)
• 2 cloves of garlic, minced
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

1. Place the soaked cashews, minced garlic, lemon juice, water, olive oil, salt and black pepper in a blender.
2. Blend on high until the mixture is smooth and creamy, which should take about 2-3 minutes.
3. Taste the mayo and adjust the seasoning by adding more salt or lemon juice if necessary.
4. Transfer the vegan garlic aioli mayo to a jar or container and refrigerate for up to a week.

Vegan Garlic Aioli Mayonnaise will be your family’s favorite dip

#3. Vegan chipotle mayonnaise

Get ready to add a fiery twist to your spice collection! Chipotle Vegan Mayo combines the smoky allure of chipotle peppers with the creamy goodness of a vegan mayo. Say goodbye to traditional mayo because we’ll show you how you can make this flavorful vegan chipotle mayonnaise yourself, which is perfect for dipping, drizzling and seasoning your dishes:

This recipe is for fans of spices and spicy foods

Ingredients:

• 1 cup vegan mayo (store-bought or homemade)
• 2-3 chipotle peppers in adobo sauce (depending on how spicy you want it)
• 1 tablespoon adobo sauce (from the chipotle pepper can)
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika powder
• Salt and pepper to taste

Preparation:

1. In a blender or food processor, combine the vegan mayo, chipotle peppers, adobo sauce, lime juice, garlic powder, and smoked paprika.
2. Blend until the mixture is smooth and the chipotle peppers are fully incorporated into the mixture.
3. Taste the mayo and add salt and pepper as needed to balance the flavors.
4. Adjust spiciness by adding more chipotle peppers or adobo sauce if desired.
5. Pour the vegan chipotle mayo into a jar or airtight container and store in the refrigerator for up to two weeks.

Homemade vegan mayonnaise with a Mexican touch

#4. Vegan mayo with aquafaba

Aquafaba is the water in which the chickpeas are cooked. This water usually takes on a jelly-like consistency when thoroughly cooled. It is rich in protein and therefore becomes fluffy when whipped, similar to egg whites. For this reason, you can use it to make vegan mayonnaise. Next time you cook chickpeas for hummus or meatballs, don’t throw away the water.

Next time, don’t throw away the water from the chickpeas

Ingredients:

• 1/2 cup aquafaba (liquid from a can of chickpeas)
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1 cup flavorless oil (e.g. sunflower or grapeseed oil)
• 1/2 teaspoon sugar (optional)
• 1/2 teaspoon lemon juice (optional)

Preparation:

1. Pour the liquid from a can of chickpeas into a measuring cup. You will need 1/2 cup aquafaba.
2. Add the aquafaba, Dijon mustard, apple cider vinegar, salt, and optional sugar or lemon juice to a blender or food processor.
3. Start blending on low and gradually pour in the neutral oil in a thin stream. Continue mixing while adding the oil.
4. When you add the oil, the mixture becomes thick and creamy. Blend until desired mayo consistency is reached (usually 1-2 minutes).
5. Taste the mayo and adjust the seasoning with more salt, sugar or lemon juice. Pour your vegan aquafaba mayonnaise into a jar or airtight container and store the mayo in the refrigerator for up to a week.

Aquafaba is the water in which the chickpeas are cooked

#5. Vegan mayonnaise with tofu

This vegan mayonnaise with tofu is the perfect solution for vegans or people with allergies and is super easy to make yourself. With tofu as the base, it’s both egg and dairy free without losing the luxurious creaminess you crave. With this simple recipe you can create a delicious vegan mayonnaise that you can use for sandwiches, dressings and much more.

Did you know that you can use tofu to make your own vegan mayonnaise?

Ingredients:

• 1/2 block (approx. 200 g) silken tofu
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup flavorless oil (e.g. grapeseed or canola oil)
• Optional: 1/2 teaspoon sugar or maple syrup to sweeten

Preparation:

1. First, remove the excess water from the silken tofu. To do this, you can gently squeeze the tofu between paper towels or use a tofu press.
2. Add the drained tofu, lemon juice, apple cider vinegar, Dijon mustard, salt and optional sugar or maple syrup to a blender or food processor. Mix on low to combine the ingredients.
3. While the blender is running, gradually pour in the flavorless oil in a thin stream. This slow addition is important to achieve the right consistency.
4. Continue blending until the mixture is smooth and creamy, usually 1-2 minutes.
5. Taste the vegan mayo and adjust the taste to your liking. You can add more lemon juice, salt or sweetener if needed.
6. Store the mayo in the refrigerator. It is best consumed within a week.

You can still make vegan mayonnaise yourself today