🥄 Homemade Vegan Mayo (Better Than Store-Bought!)

 



🥄 Homemade Vegan Mayo (Better Than Store-Bought!)

Total Time: 10 mins | Prep: 10 mins | Serves: 1 cup

Hey Fam 💚

Listen… once you make your own mayo, you’ll never go back to that store-bought stuff again. This vegan mayo is light, creamy, and perfectly balanced — no eggs, no mystery ingredients, just plant-based goodness that slaps! 💅🏽

It’s the base for so many of my favorite sauces — aioli, ranch, chipotle mayo, you name it. And the best part? You can customize it to fit your vibe — tangy, garlicky, spicy, or even herby.

🛒 Ingredients

👩‍🍳 Instructions

  1. Grab your blender: Add soy milk, vinegar (or lemon juice), mustard, and salt to your blender or a tall jar if you’re using an immersion blender.

  2. Blend & pour: Start blending on low, and slowly drizzle in the oil while blending. The mixture will start to thicken like magic!

  3. Taste test: Adjust salt or acid to your liking. Add that tiny bit of maple syrup if you like a softer flavor.

  4. Chill: Transfer to a jar and refrigerate for at least 30 minutes — it thickens beautifully as it chills.

🧠 Mom Tip

Make sure your milk and oil are about the same temperature before blending — that’s the secret to creamy, smooth mayo (no curdling vibes here 😅). And if it ever comes out too thin, just blend in a little more oil until it thickens up.

🥣 Why I Love It

It’s creamy, budget-friendly, and seriously foolproof. No weird additives, just real ingredients you can pronounce. Plus, it lasts up to a week in the fridge — if it even lasts that long before you start mixing it into every meal. 😋

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