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Egg-less version of the classic mayo.

Based on Miyoko's recipe from her "The Homemade Vegan Pantry" cookbook.

Ingredients (yields 12 oz mayo):

* 1/2 cup soy milk (don't substitute with another milk)

* 1 Tbsp mustard

* 1 1/2 tsp apple cider vinegar

* 1/2 tsp salt

* 1 cup neutral oil (I use safflower)

All ingredients should be at room temperature beforehand. This is KEY, otherwise the emulsion won't happen.

Put all the ingredients in a large mason jar (24 oz or bigger).

Mix at high speed with immersion blender until emulsified (~10 seconds).

Store in the fridge for up to one month.

Bon appétit!


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