Creamy And Delicious: How to Make Homemade Veg Mayonnaise In Minutes

Making veg mayonnaise at home is simple, quick, and perfect for adding creamy goodness to sandwiches, salads, and wraps. Here’s a step-by-step recipe for a delicious, eggless mayo that’s also customizable with your favorite flavors.

Ingredients
½ cup of soy milk (or any unsweetened plant-based milk)

1 cup of oil (neutral-flavored oils like sunflower or canola work best)

1-2 tsp vinegar or lemon juice (for tanginess)

½ tsp mustard powder or mustard paste (optional but adds a nice depth of flavor)
Salt to taste

1 tsp sugar (optional for a hint of sweetness)

Optional Add-ins:
Garlic: Add 1 clove for garlic mayo.
Herbs: Chopped dill, parsley, or chives add freshness.
Pepper or paprika: A pinch of either for a hint of spice.

Instructions
Blend Milk and Vinegar
Pour the soy milk and vinegar (or lemon juice) into a blender. Let it sit for a minute to help thicken the mixture and activate the acidic element.

Add Salt and Mustard
Add salt, mustard, and sugar (if using) to the blender. These help to balance the flavors and add a savory touch.

Add Oil Slowly
Turn on the blender at low to medium speed. Gradually drizzle the oil into the blender, pouring it in a slow, steady stream. The mixture will start to thicken and emulsify into a creamy mayo consistency.

Taste and Adjust
Once you reach your desired thickness, taste your mayo and adjust salt, vinegar, or lemon juice as needed. For a thicker consistency, blend a bit longer.

Store and Serve
Transfer the veg mayo to a clean jar. It can be stored in the refrigerator for up to a week.

Tips for the Perfect Mayo
Blend Slowly: Adding the oil slowly is key to achieving the right creamy texture.

Chill for Flavor: Allowing the mayo to chill for at least an hour enhances its flavors.

This easy homemade veg mayonnaise is versatile, delicious, and free from additives. Enjoy it as a dip, spread, or salad dressing!