Easy Homemade Vegan Mayonnaise Recipe

Process 1/2 cup of room temperature soy milk in a food processor until frothy.

Add 1 tablespoon of red wine vinegar, 1/4 teaspoon of salt, 1 1/2 teaspoons of dijon mustard, and 1 teaspoon of fresh lemon juice to the food processor.

Process everything until blended.

Slowly stream in 1 cup of neutral oil while processing to emulsify the mixture into thick creamy mayo.

For the second option, shake a can of chickpeas a few times to bash the beans, then open and drain the can.

Measure out 4 tablespoons of aquafaba from the drained chickpeas.

In the food processor, add the 4 tablespoons of aquafaba along with 1 tablespoon of red wine vinegar, 1/4 teaspoon of salt, 1 1/2 teaspoons of dijon mustard, and 1 teaspoon of fresh lemon juice.

Process until the mixture looks frothy.

Slowly stream in 1 cup of neutral oil while processing to emulsify into thick creamy mayo.

Equipment Needed

Spice Level:

Dietary