A simple, eggless alternative to traditional mayonnaise, perfect for sandwiches, salads, and more. Easy to make and full of flavor!
Soymilk Mayo
A simple, eggless alternative to traditional mayonnaise, perfect for sandwiches, salads, and more. Easy to make and full of flavor!
Equipment
- microwave-safe bowl
- Immersion blender
- Fork
- airtight container
Ingredients
- 1 cup 235 ml plain soymilk
- 3 tablespoons 45 ml apple cider vinegar
- ¼ cup 60 ml canola oil
- ¼ teaspoon packed lemon zest
- 2 teaspoons agave nectar
- 1 teaspoon dry mustard
- ½ teaspoon fine sea salt
- 1 tablespoon 8 g cornstarch
Instructions
- Combine the soymilk and vinegar in a microwave-safe bowl; it will curdle and resemble buttermilk.
- Add the oil, lemon zest, agave nectar, mustard, salt, and cornstarch.
- Use an immersion blender to blend for 1 minute.
- Microwave for 1 minute, keeping an eye on it to avoid bubbling over.
- Remove from the microwave, blend again.
- Return to the microwave for another 1 minute, then blend once more.
- Microwave for 1 additional minute, then let the mayo cool.
- Stir with a fork to break up the skin that forms on top.
- Transfer to an airtight container and refrigerate.
- Stir again before using.
Notes & Wine Advice
Serving Tip:
This mayo works perfectly in coleslaw, as a sandwich spread, or as a base for dressings.
Wine Advice:
Pair with a light, crisp white wine such as Sauvignon Blanc for a refreshing contrast.
Nutrition values
Calories: 130 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 10 g | Sugar: 2 g