Tuesday, August 12, 2008

Homemade Vegan Mayo

I know I have mentioned before that Vegenaise is really expensive here ($6.33 for the small jar!). Needless to say, we mete the stuff out like the white gold that it is. While that is OK for a burger every now and then, or a veggie sandwich, when it comes to things like potato salad you can see your life savings being eaten away at the summer picnic. This is a cheaper version that comes together quite nicely. If you want it a bit firmer, you can add in extra firm silken tofu. Or, if you want it lower fat you can sub in some tofu for the oil. This is more zingy like Miracle Whip, so cut down on the vinegar and sugar if you want it more like mayo. The recipe is based on one I have had crammed in my cooking binder for a while so I am not sure where it is originally from.


INGREDIENTS
- 1/2 cup plain soy milk
- 1 1/4 cup safflower oil
- 2 tsp white wine vinegar
- 1 tbsp superfine sugar
- pinch of paprika
- 1/2 tsp mustard powder
- 1 1/2 tsp salt

METHOD
1. Put soy milk in a food processor and start processing. Slowly drizzle oil in while blade is running. When all oil is incorporated, stop blade and scrape down sides. Add remaining ingredients and process briefly to mix through.

34 comments:

Anonymous said...

2 Q's: Is safflower oil essential? I've not used it before. And I'm not familiar with "superfine" sugar; I lean toward the unbleached course stuff--would it work instead? Or could I pulverize the course stuff before incorporating?
Thanks!
~Jain

Vegan Dad said...

Jain,
I have tried the recipe with canola oil, but it was much runnier. But, if you added some tofu, it might not be a problem. As for the sugar, you could use agave. You want something that will dissolve quickly and not leave grains in the mayo.

Janet said...

what's the shelf life of this, VD? Does it hold together pretty well or do you have to re-process it after it sits for a bit? thanks!

Vegan Dad said...

janet,
You can get about 2 weeks out of this. You may need to stir a bit after a few days, but no need to stick back into the procesor.

twoveganboys said...

Wow. That is expensive. I thought it was pricey at $3 a jar here. Geez. Thanks for sharing yet another awesome recipe.

Krys

Jan Scholl said...

this is exactly the recipe I use but the vinegar in mine is cider vinegar and I use agave instead of sugar (I can't remember the last time I bought sugar-no sweet tooth here)

I am kinda amazed you think of Miracle Whip as tart-I find it very sweet. My inlaws in Iowa wont use anything but Whip-they were kinda freaked out by mayo. Whip and marshmallows in everything-yuck. So I only used mayo and I have found eggless mayo from Hellmans (green jar). but small jars-if I need tons I make my own. but use little-only for french fries instead of catsup. try adding a little hot sauce with a drip or two of lime juice for tru zing.

Vivacious Vegan said...

I wonder if you used the canola oil and added some xantham gum if it would help it be less runny? I may give this a try.

The Voracious Vegan said...

I am in love with vegan mayo, and veganaisse is the best I've had. But you are right, it is pricey! Thanks for sharing this recipe....let the gluttony commence!

Paulina said...

I've never had store bought vegan mayo but I'm sure it's pretty expensive here too. The other day I made homemade mayo but honestly, I didn't know what to do with it so I had to throw it out a couple weeks afterwards.

in2insight said...

Going to give this a try with some Grape Seed Oil.
Hmmm, potato salad...

Chaos Mom said...

how much does this make? looks like it would make rather a lot. we like our mayo..but i'm not sure we'd go through a couple cups of it in 2 weeks. i wonder...could this be freezable??

would also be interesting to try it with different oils to get different textures/flavors/health benefits (i like to fry with mustard oil, as it's healthier, but i wonder if flax oil would be too strong a flavor?...so many possibilities!)

Vegan Dad said...

I haven't measured it, but I would say it makes about 4 cups. You could cut it in half. Not sure about the freezing. Also not sure if it lasts more than two weeks because I have not kept it that long. As long as it is in te fridge it won't go bad, but it might separate.

Teresa said...

You really take great food pictures...

Bianca said...

It's only $3.99 here, but that still feels like a lot on my budget. I've made my own at home before and it was equally tasty. I should start doing that when I make mayo-heavy dishes.

Anonymous said...

I always use silken tofu + oil + mustard as a basis for mayo, e.g. for pasta salad.

Amy said...

I can buy tiny exepensive jars of vegan mayo here in Belgium in the health food store, so I know what you mean about using it very sparingly. I am definitely going to try your recipe!

thedalyn said...

We go through veganaise like crazy--which is expensive--so I decided to make this. Is there a missing ingredient? I followed the directions exactly and ended up with an orange liquidy mess. So I added a whole package of extra firm tofu which solidified it and made it only slightly off white.

Vegan Dad said...

oh, man, I thought I has changed the paprika to "pinch of paprika." That will solve the orange problem. Secondly, I find safflower oil works best, but you really need to drizzle it very, very, slowly. It should firm up.

snarkyvegan said...

Is there something missing from the ingredient list? Tofu? I'm not seeing enough ingredients to amount to 4 cups. Perhaps something got accidentally deleted when you updated the paprika pinch? Love your blog BTW!

Thanks!

Vegan Dad said...

snarkyvegan,
I never measured the final product and was just guessing at the 4 cups. But, the mayo does get kind of pumped up from all the whipping so I don't think I am that far off.

jennie said...

anyone have any idea if you could use rice/almond/oat milk instead of soy? We have soy allergies here and it would be great if we could find something the whole family could eat. I may try it with rice milk and see what happens. I know it will be runny (maybe some potato starch would help that?).

Vegan Dad said...

jennie,
I'm not sure, to be honest. Let me know what happens if you try it.

Anonymous said...

its 4.99 here in toronto, canada

Babette said...

I tried your recipe and I really like it. I will certainly not buy Veganaise as often anymore.

I tried it with olive oil though, but that oil is too tasty to go in that recipe. I'll stick to safflower oil next time.

Thanks for the recipe. I saw it in your cookbook, which is awesome by the way.

biker_joe said...

Hi VD! I made this with grapeseed oil as i couldn't find safflower oil and it worked pretty good. Its weird because i always hated mayo before i went vegan, but i decided to try this and loved it =).

Q: I was recently interviewed about being a vegan gardener by a local newspaper here in Australia. They asked me to provide a few recipes to go along with the article and i was wondering if you would allow me to reference your blog along with this recipe? It goes great with fried up Jerusalem artichokes from my garden. Thanks for all the delicious inspiration.

-bikerjoe.

Vegan Dad said...

biker joe,

Sure, go for it.

biker_joe said...

Thanks!

Trish said...

How much agave would you use instead of the superfine sugar in the mayo recipe?

Krista said...

Just tried this today and it worked out very well in my blender. IMHO 1 1/2 tsp salt is too much, I didn't use the full amount and its too salty to my taste. But I blame that on me, because I should have been paying more attention to my tastes. Still a great recipe, thank you.

Kelsey said...

I just made this and it's amazing! I've never bought vegan mayo, so I can't compare there, but it's very similar to Miracle Whip. I subbed 2.5 servings of lite silken tofu and only used 1/2 cup safflower oil. I also only used 1/2 tsp salt. It made a little over 2 cups this way and came out to 34 calories per tablespoon. Yum!

Elliander said...

If I were to use Grapeseed Oil instead how much would I use? When I use Grapeseed Oil in cooking I find that I need allot less, but I prefer using it because when it comes out right it tastes better.

Joelle said...

I didn't see where anyone mentioned trying olive oil. I have tried a different recipe (that said use canola oil) and it came out runny, but the process was different too, do you think it was the olive oil?

Joelle said...

I tried a different recipe that said use canola oil - the process was different too. I used light olive oil and it came out runny. I didn't see where anyone here mentions trying that. Do you think using olive oil would be runny?

Kate said...

Thanks for this amazing recipe. Vegan mayo is expensive here in Australia and has a lot of additives so I'm so happy to be able to make it at home ! It turned out beautifully using sunflower oil.