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How to Make Vegan Mayo

Try this vegan alternative to mayonnaise, its creamy, tangy and a perfect substitute!

Step 1

Add 3/4 cup soy milk, 4 tsp. lemon juice and 1 Tbsp. Dijon mustard in a tall cup and mix to combine with an immersion (hand) blender, a blender or food processor will work too.

Step 2

While blending, very slowly dribble in 1 cup of neutral tasting oil, such as grapeseed, canola or regular olive oil (not extra virgin), until mixture is thick and emulsified. Taste then season with salt and white pepper, add more lemon juice if needed. Makes about 1 3/4 cups.

Step 3

Transfer mayo to a tight-sealing jar and store in the refrigerator. It will keep at least a week. Use vegan mayo as you would regular mayonnaise, on and in such things as sandwiches, salads, salad dressings and dips.