Foolproof Vegan Mayonnaise with Avocado Oil

📝 Instructions:

Ingredients:

½ cup unsweetened soy milk (or substitute aquafaba or oat milk—soy emulsifies best)
1 cup avocado oil
1½ tsp apple cider vinegar (or lemon juice for a brighter flavor)
½ tsp mustard (Dijon or yellow)
½ tsp salt
(Optional): pinch of garlic powder or small splash of maple syrup for flavor variation

Method:

Choose a tall container: Use a narrow, tall container or a glass jar wide enough to fit an immersion blender snugly. This shape helps ensure the mixture emulsifies properly.
Add the ingredients in order: Pour in the soy milk first, followed by the apple cider vinegar, mustard, salt, and then the avocado oil last. This layering is crucial to proper emulsification.
Let settle: Allow everything to sit for 15–30 seconds so the ingredients can naturally separate and settle.
Blend without moving: Insert the immersion blender all the way to the bottom of the container. Turn it on and keep it completely still for about 15 seconds. You’ll see the base begin to emulsify and turn creamy.
Finish blending: Slowly lift the blender upward while blending to incorporate the rest of the oil and fully thicken the mayo.
Taste and tweak: Adjust the salt or acidity as needed. Feel free to add garlic powder, herbs, or a splash of maple syrup for extra flavor.

💡 Tips for Success:

Use room temperature ingredients to ensure a smooth and stable emulsion.
Soy milk is the most reliable base for emulsification, though aquafaba can be used for a lighter texture.
Store your vegan mayo in an airtight jar in the refrigerator for up to 1 week.

Reviews