How to make vegan mayo?

In this brief guide, we will answer the query, “How to make vegan mayo?” and will discuss the step wise step process of making vegan mayo.

How to make vegan mayo?

Vegan mayo is made by simply mixing oil, apple cider vinegar, soy milk, and salt. You can alter this easy-go recipe according to your taste.

According to Euromonitor, individuals who are restricting certain animal-based products but are not following a strict vegan or vegetarian diet account for almost 50% of consumers globally. In the UK, the number of consumers who have eaten meat-free foods increased from 50% in 2017 to 65% in 2019, while the sales of meat-free foods have grown by 40% from £582 million in 2014 to an estimated £816 million in 2019 (4). 

Mayonnaise consists of a semi-solid oil in water (O/W) emulsion that contains mainly vegetable oil (70–80%), egg yolk, vinegar, and salt. To make a vegan mayonnaise, it is necessary to substitute egg yolk, which has an important place among the components to ensure the stability of mayonnaise, and especially affects the oil droplet distribution and contributes to the overall organoleptic properties of the final product. Proteins from wheat and soya, chickpeas, flaxseed and others have been used as stabilizing agents in formulations of vegan mayonnaise. Gums, such as xanthan gum, gum guar can be used as fat replacers in low-fat vegan mayonnaise and low-fat vegan salad dressings (1).

Step by step making of vegan mayo

·         With an immersion blender, put all of the ingredients in your blender cup, then set your blender in the cup with the immersion blender attached to the bottom. Pulse until the mayo is emulsified.

·         To integrate any remaining oil that is on the top of the vegan mayo, you may move the blender up and down.

·         The oil should be added at this point if you’re using a conventional blender, so mix for around 5 seconds.

·         Then, while the blender is running, gradually add the oil, turning the speed from low to high and allowing it to thicken until it reaches the desired consistency.

·         Wait a few hours before using your vegan mayo to ensure its proper chilling time in the fridge.

Is Vegan Mayo a Good Choice?

As a food, conventional mayonnaise contributes to an increase in the fat amount in the diet and may lead to weight gain. Egg yolk, which contains saturated fatty acids and cholesterol, may not be a good option for patients suffering from cardiovascular diseases (1). In addition, egg allergies are one of the most common food allergies in young children, and tend to persist into adulthood, causing serious skin reactions, nasal congestion, and gastrointestinal and respiratory symptoms. Avoiding eggs is a need in such cases (2). Therefore, a vegan mayonnaise produced with a seed-derived emulsifier and containing fat replacers should be a good and healthy option. 

In my opinion, the flavor of vegan mayonnaise is rather nice. Aside from soy milk or aquafaba, we’ve included some more savory ingredients in our recipe below to ensure that it’s as delicious as possible.

We add these ingredients to the vegan mayo to make it taste as excellent as conventional mayo:

Vinegar

To bring out the tanginess of a dish, vinegar might be used. Incorporating vinegar into a dish enhances the flavor of all the other components and makes it more enjoyable.

Vinegar is important for improving the stability of the emulsion. The addition of acid reduces the pH of the food and prevents bacterial growth. Lemon juice or acetic acid is essential for the safety of mayonnaise (3).

Salt

Salt is a vital ingredient in making mayo taste excellent, as it is in most recipes. A sprinkle of salt can do the trick if your mayonnaise lacks taste. It’s a sure thing!

Salt, exclusive of its function as flavor improver, plays primary roles in mayonnaise structure, as salt modifies the hydrophobic interactions between non-polar amino acids by changing the structural arrangement of water molecules at interface layer (3).

Dijon mustard

Adding Dijon mustard is another way to bring out the tanginess of the dish. We use mustard in our egg-based recipe and liked it, so it’s a natural fit here.

Lemon juice

If you don’t have any fresh lemons on hand, you may always add some to the recipe as an optional ingredient. 

The function of lemon juice in the mayonnaise is the same as vinegar. However, the excess of acid in the formulation may lead to instability of the emulsion (3). 

Sugar

 I usually don’t add any sugar, but it does a wonderful job of balancing out the vinegar. Maple syrup, brown rice syrup, and even cane sugar are all acceptable sweeteners. If you’re a honeyeater, that’s a possibility as well.

Sugar is optional in mayonnaise and has no function in the stability of the emulsion. It acts as a flavoring (3).

How to Make a Vegan Mayo with different methods?

The whole recipe for vegan mayonnaise is below, but I’d want to go through the processes we use to make it first.

By using a food processor- When creating mayonnaise, I like to use a food processor rather than a blender. The recipe works every time I use it.

By using an immersion blender -You can also make a vegan mayo in an immersion blender. Make the mayo in a tall jar and add some air near the end. Using the mixer, I carefully move it up and down. You’ll notice that the mayonnaise thickens as you go along.

By using a regular blender- No, I’m not going to claim that you can’t prepare this recipe in a regular blender, but we haven’t had as much luck with it. To be more successful, you’ll need a strong blender.

By using hand whip- You can hand whip, but I have to be honest, I haven’t done this myself. It takes time and is exhausting. Many times, I’ve attempted to make mayo by hand, but I still prefer to use a food processor. Making mayonnaise by hand is a time-consuming process that requires a lot of physical exertion.

Pro tips for making vegan mayo

·         Olive, sunflower, safflower, peanut, or maize oils may all be used to enhance your vegan mayonnaise recipe. Olive oil (particularly extra virgin olive oil) has a very distinct taste, so keep that in mind while using it. Coconut oil will harden in the refrigerator, so avoid using it.

·         Vegan mayo is best made using soy milk. Aside from almond milk, I’ve tried coconut milk and both worked well. Some readers have been able to successfully make this recipe using various kinds of plant milk, while others have not been able to. However, soy milk always works. In a study, soy milk in different concentrations was used to produce vegan mayonnaise. By combining soy milk with different hydrocolloids (i.e., xanthan gum and zodo gum), the consistency and the firmness/ emulsion stability of the mayonnaise increased. The optimal formulation of vegan eggs was 0.25% xanthan gum, 3.84% zodo gum (a wild type of almond), 37.50% oil, and 63.61% soy milk (2).

·         Use whatever vinegar you choose, as long as it has a neutral taste. Using balsamic vinegar is a poor choice, at least in my opinion.

·         If you have an immersion blender, you can make mayonnaise in only a few minutes with it.

·         Add additional oil if your mayo isn’t emulsifying. You must ensure that the milk and the oil are both at the same temperature, as well as follow this recipe to the letter.

·         Refrigeration will thicken this vegan mayo.

·         You can make a great vegan aioli by adding garlic, mustard, or maple syrup to your vegan mayo. Adding fresh or dried herbs such as parsley or dill enhances the flavor of this dish.

To check out the other homemade vegan recipes, click here 

Other FAQs about Vegans that you may be interested in.

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Conclusion

In this brief guide, we answered the query, “How to make vegan mayo?” and discussed the step wise step process of making vegan mayo.

References

  1. Hijazi, Taha, et al. Extraction of natural gum from cold-pressed chia seed, flaxseed, and rocket seed oil by-product and application in low fat vegan mayonnaise. Foods, 2022, 11, 363. 
  2. Boukid, Fatma, and Mohammed Gagaoua. Vegan egg: a future-proof food ingredient? Foods, 2022, 11, 161.  
  3. Taslikh, M., Mollakhalili-Meybodi, N., Alizadeh, A.M. et al. Mayonnaise main ingredients influence on its structure as an emulsion. J Food Sci Technol, 2022, 59, 2108–2116. 
  4. Beacom, Emma, Joe Bogue, and Lana Repar. Market-oriented Development of Plant-based Food and Beverage Products: A Usage Segmentation Approach. J Food Prod Market, 2021, 27, 204-222.