Didn’t think you could make your own vegan, eggless, mayonnaise? You absolutely can, and the only special ingredient you need is agar flakes. This rich, creamy mayo rivals anything you can buy in the store, and you can make as much or as little as you need.
Agar is made from dried seaweed, and is used as a thickener in Asian desserts, molecular gastronomy, and in petri dishes at most science laboratories. It creates and holds the oil-milk emulsion. You can flavor this mayo with lemon juice, add a little sweetener, or use it as a base for dips or salad dressings. Start to finish, this recipe takes only 10 minutes.
Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets
Not for:
migraine diets
How to make vegan mayonnaise
Ingredients
- 2/3 cup soy milk
- 2 tsp apple cider vinegar
- 3/4 tsp sea salt (omit for low-sodium diet)
- 2/3 cup grapeseed oil safflower, canola oil
- 2/3 cup olive oil (extra virgin)
- 1/2 tsp agar agar powder OR 1 tsp agar agar flakes
- 2 tbsp water (filtered or spring)
Instructions
- Combine the soymilk, vinegar, and salt and let stand at least 10 minutes until it is thick and curdled.
- Heat the agar in the water over medium-low heat, stirring constantly until it swells up.
- Put the curdled milk, half of the oil, and the agar mixture in a blender and blend on high for one minute. Add the other half of the oil in a steady stream with the blender running until it emulsifies. If you are using a Vitamix (or other high-speed blender), start on Variable 1, and bring it up to Variable 6 while streaming in the remaining oil.
Notes
- 82 calories
- 9 g fat
- 1 g saturated fat
- 4 g monounsaturated fat
- 4 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 55 mg sodium (2 mg sodium with salt omitted)
- 8 mg potassium
- 0 g carbohydrate
- 0 g fiber
- 0 g sugars
- 0 g protein
- 2 Weight Watchers Points Plus
[…] adding the mayonnaise and vegetables. While I did not use her Japanese Mayonnaise, (I used my vegan mayo) it was otherwise true to her dish. I loved the addition of thinly sliced cucumbers, carrots, and […]
Hi there,
This is great. I am curious, though, do you buy organic ingredients? Soy, canola, safflower (even grape seed oil!) needs to be organic, these are highly sprayed and also GMOs. I wonder how this will turn out if we use hemp milk or organic almond milk (which we make ourselves). Have you tried this? Would love to know! (Also, what would happen if we used olive oil only (instead of other oil))?
Thanks!
Naturally Down To Earth Mom :) Margaux
Hi Margaux, yes I buy and recommend organic ingredients. I am very aware of the GMO issue. But I know many readers can’t afford organic so while I do suggest it in my “About” page I don’t mention it in every single recipe. I have not successfully gotten almond milk to curdle (just tested it this morning in fact) but I don’t know about hemp milk, which is on my list to try, as I’d like to offer soy-free variations of this and my margarine recipe. I think you could use only olive oil for the mayo and it would be fine but I haven’t tested it yet.
This looks really good! Thank you for posting :) I would love to try and make this. How long does this keep in the fridge?
Hi Yasmin, it keeps fine for at least a week.
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I made this today and had it with some sunflower seed burgers for dinner. My 7 year old nephew and my 3 1/2 year old niece helped me make it (the fun of operating the blender!). They were both very excited to have made mayonnaise and it tastes terrific. Thank you!
Noelle, how fun to make this with kids. Thanks for writing and I’m so glad you liked it.
I would love to try this. I’ve never used agar before – where can I find it?
Trish, you’ll find agar in natural food stores, online, and in Asian markets. I recommend buying the powder, as it’s easier to dissolve than the flakes.
This is so genius! I’ve wanted to make things that use veganaise, but don’t want to buy the whole jar. This solves my problem! Thanks :)
Thanks Raquel. I appreciate the high praise! Hope you like it. And yes, it makes just enough for about two recipes.
I love making vegan staples like this — will definitely try it out — thanks Stephanie!
Hi Erin, I love your blog, so thanks for the nice compliment and for stopping by. :)
I would love to taste this! I have been buying “Vegenaise” from Whole Foods and like that, but would prefer a homemade version.
You can taste it tonight if you like!
yay! I am going to make this!
The nice thing is you can whip it up fresh when you need it.