Vegan Avocado Oil Mayo with Soy Milk
- Prep
- 5 min
- Yield
- 24 servings
- Level
- medium
Creamy dairy-free mayonnaise made with avocado oil and soy milk base. Emulsified in a blender by slowly incorporating oil while blending, then seasoned with vinegar, salt, and optional mustard, garlic, and cayenne. Ready in minutes and stores refrigerated for convenient use.
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Method
5 steps- 1
Combine soy milk, vinegar or lemon juice, and salt in a blender or with an immersion blender and blend for about 5-10 seconds
- 2
With blender running on slow speed, gradually add oil while increasing blender speed as you go until all oil is incorporated
- 3
Adjust thickness by gradually adding more soy milk to thin or oil to thicken
- 4
Add optional flavorings
- 5
Refrigerate covered
Tips
Start blending on low speed and gradually increase as oil is added to prevent breaking the emulsion
Add oil slowly at first; once emulsion begins to form, you can add oil faster
Good to Know
Refrigerate covered up to 2 weeks
Make up to 2 weeks in advance and store refrigerated
Use on sandwiches, in salads, or as a dipping sauce
Common Mistakes
Add oil too quickly to avoid breaking the emulsion and resulting in separated, curdled mayo
Skip the initial 5-10 second blend of base ingredients to avoid poor emulsification
Use cold soy milk instead of room temperature to avoid hindering the emulsion process
Substitutions
adds moisture and tang
milder flavor