Soy Mayo, Y Tu?
Maybe not entirely Vegenaise-like (although I’m told it is reminiscent of Miracle Whip), but I like it so much I won’t bother forking out so much money for the store-bought stuff anymore. You be the judge.
Play around with the amount of dry mustard, or replace it with about 1 teaspoon prepared mustard such as Dijon, stone ground, etc…
You can also safely nix the agave nectar or replace it with brown rice syrup.
I haven’t tried it with other nondairy milks yet, but I’ll be sure to keep you updated once that’s taken care of.
Finally, I’ve been using alternate versions of it (sans mustard, garlic, or herbs, of course) to replace yogurt or silken tofu in baked goods with great results, so stay tuned for recipes in the next few days.
Soy Mayo 1 cup (235 ml) unsweetened soymilk
3 tablespoons (45 ml) apple cider vinegar (replace with some/all fresh lemon juice if you fear the acidity)
1/4 cup (60 ml) canola or other mild-flavored oil
1/4 teaspoon packed lemon zest, optional
2 teaspoons agave nectar, optional
1 teaspoon dry or prepared mustard
1/2 teaspoon fine sea salt
A few turns freshly ground white or black pepper, optional
1 tablespoon (8 g) cornstarch (I weigh this, and find that you need to not pack the starch if measuring it)For aïoli version, add:
1 clove garlic, grated or 1/4 teaspoon garlic powder
1/2 teaspoon dried minced onion, optional
1/4 cup (15 g) curly parsley, chopped finely (or a combo of your favorite fresh herbs: basil, thyme, parsley…)Combine soymilk and vinegar in a medium bowl, let curdle for a few seconds.
Add the rest of the ingredients (including garlic, if making aïoli, but not the parsley just yet) and with an immersion blender, combine and blend for one minute.
Heat in microwave for one minute: keep a close eye on it to make sure the mixture doesn’t bubble up to make a mess in your microwave. Blend again.
Heat in microwave for one minute again, blend again.
Heat one last minute, let stand to cool.
Once cooled, stir with a fork as a skin will form. If making aïoli, this is where you’d stir the parsley or combo of herbs into the mayo.
Transfer into an airtight container.
Store in fridge. Stir again before using. Enjoy chilled.Yield: 1 generous cup
Update: I have taken a strong liking to using the following as a topping for pasta bakes and other gratins. All you have to do is evenly spread one whole recipe of mayo on top of the gratin laid out in a 13 x 9-inch (33 x 23-cm) baking dish, and bake as you normally would.
My Favorite Version 1 cup (235 ml) unsweetened soymilk
3 tablespoons (45 ml) apple cider vinegar (replace with some/all fresh lemon juice if you fear the acidity)
1 1/2 teaspoons prepared mustard (yellow, Dijon, stone ground: whichever you prefer)
Scant 1/4 teaspoon garlic powder, or to taste
1/2 teaspoon dried minced onion
Generous pinch dried dill
1/2 teaspoon fine sea salt
A few turns of the white or black pepper mill
1 tablespoon (8 g) cornstarch (I weigh this, and find that you need to not pack the starch if measuring it)
1/4 cup (60 ml) extra-virgin olive oilCombine soymilk and vinegar in a medium bowl, let curdle for a few seconds.
Add the rest of the ingredients and with an immersion blender, combine and blend for about one minute.
Heat in microwave for one minute: keep a close eye on it to make sure the mixture doesn’t bubble up to make a mess in your microwave. Blend again.
Heat in microwave for one minute again, blend again.
Heat one last minute, let stand to cool.
Once cooled, stir with a fork as a skin will form.
Transfer into an airtight container. Store in fridge.
Stir again before using. Enjoy chilled.Yield: 1 generous cup
Rosa said,
April 23, 2009 at 2:46 am
I’ve never had vegan mayo, but I’d be willing to try! Interesting…
I love the new header!
Cheers,
Rosa
Reply
lesley said,
April 23, 2009 at 3:34 am
This sounds pretty good, thanks for the recipe!
Reply
VeggieGirl said,
April 23, 2009 at 3:45 am
Fun recipe!!
Miss you, Celine!!
Reply
Amanda said,
April 23, 2009 at 3:57 am
I’ve tagged you in a meme about you and your aspirations. Do check it out: I’d love to see your replies!
http://summer2009getfit.blogspot.com/2009/04/8-things-meme.html
Reply
Ricki said,
April 23, 2009 at 4:32 am
Sounds great–and no tofu! And I love your new banner. :)
Reply
Shellyfish said,
April 23, 2009 at 4:51 am
Yes, totally like fluffy Miracle Whip, but much, much less evil! It was better on day two, but it was also gone at the end of day two…must make more…
Reply
Culinary Cory said,
April 23, 2009 at 4:56 am
Interesting recipe. About how long to you think it will keep in the fridge?
Reply
Celine Reply:
April 23rd, 2009 at 5:32 am
I’ve managed to keep it around for 4 days without problem, but I’m sure it’d last longer. probably a week or more. I’ll let you know if I ever manage to not be Greed Monster Of Doom.
Reply
A&N said,
April 23, 2009 at 5:08 am
This looks very interesting! And a LOT healthier than the regular mayo. I was wondering if I could use silken tofu instead of curdling the soymilk?
Reply
Celine Reply:
April 23rd, 2009 at 5:33 am
don’t know, haven’t tried it like that.
Reply
Kelly said,
April 23, 2009 at 6:00 am
Mmmm. I am going to have to try this. I am very intrigued. I’m already thinking of the many yummy variations one could make with this. Thanks for yet another yummy recipe. I’m glad to see your posts again.
Reply
Julie Hasson said,
April 23, 2009 at 6:09 am
This looks great Celine! I can’t wait to give it a try.
I love the new look of the blog!
Reply
Lucy T. said,
April 23, 2009 at 6:15 am
Hey Celine,
I’d love to try this sometime. My favourite store mayo (a fresh version with no scary ingredients) is no longer available, so if I’m going to make some at home I might as well try a vegan one!
Only thing is we don’t have a microwave. Would you suggest bringing to boil on medium then simmering for a couple of minutes and blending, or maybe heating to a simmer on lower heat with steady whisking all along?
Reply
Celine Reply:
April 23rd, 2009 at 6:34 am
kudos to you for not having a microwave! I rely on it a bit too much these days.
you know, I’ll try it sans microwave and will get back to you on how to get the exact same results that way.
Reply
Lucy T. Reply:
April 23rd, 2009 at 6:01 pm
that’s sweet! thanks! ya–we just found we were never using the micro, so we gave it away. i do miss it the odd time, but not often enough to justify the counter space it takes up!
Reply
Celine Reply:
April 23rd, 2009 at 7:23 pm
I’m trying it in a few minutes, as well as an almond milk version. will keep you posted.
Reply
Celine Reply:
April 24th, 2009 at 11:53 pm
emailing you about the results.
in short, for anyone who might read this:
microwave-less, no prob.
blender-less: not so much.
other nondairy milk, no! needs more tweaking than just replacing soymilk by any other one. will work on that soon, but all mayo-ed out for now.
Reply
Macie said,
April 23, 2009 at 6:20 am
Awesome! I was just complaining about how darned expensive the stuff is…
Reply
Bianca- Vegan Crunk said,
April 23, 2009 at 6:57 am
Yum. I have a homemade version that I make sometimes, but yours sounds better! Vegenaise is so expensive!
Reply
Amanda Nicole said,
April 23, 2009 at 7:08 am
Brilliant! I am a mayo fiend, and you’re right, the vegan stuff is expensive, especially when you go through it like I do. There’s also the annoying bit about the brand I like not being stocked at all times. I’ll definitely be trying this recipe out, thanks!
Reply
allularpunk said,
April 23, 2009 at 7:38 am
i’m not a giant mayo fan (never have been…well, since middle school or so anyway), but i do use a lot of nayonaise in things like pasta and potato and chickpea salads. in fact, i’m supposed to be making one tonight and don’t have any nayonaise and would rather not pay $4 for it anymore, so i will definitely try this out! thanks, celine! also, michael uses the stuff liberally on sammiches, so he’ll be excited to see that he can whip it up on his own now :)
Reply
Virginia said,
April 23, 2009 at 7:46 am
i have everything to make this…AND i just ran out of veganaise this week! can’t wait to try it!
Reply
JENNA said,
April 23, 2009 at 8:20 am
I am very excited about this recipe!
Reply
tahinitoo said,
April 23, 2009 at 9:07 am
Why Celine, it looks so darn creamy and pretty!!!!!! I would make it if I had a blender. My blender kindly passed away and it costs too much to fix it.
Reply
Afsoon said,
April 23, 2009 at 9:17 am
I never made my own mayo before. I always bought the FYH Vegenaise and that is so damn good. But this, this I think I will try. Looks very nom nom. :0)
Reply
Afsoon said,
April 23, 2009 at 9:20 am
By the way, I CANNOT WAIT UNTIL YOUR COOKBOOK COMES OUT! Really, I can’t! :0) 2010 is so long from now…I’ll be semi-patiently sitting here until January.
Reply
Shelby said,
April 23, 2009 at 9:48 am
What a great recipe!
Reply
Samantha said,
April 23, 2009 at 9:58 am
Oh! I’ve been thinking that making my own vegan mayonnaise should be my next project. Nice!
Reply
Hello Veggie said,
April 23, 2009 at 10:21 am
This sounds lovely. So much better than store bought.
Reply
Charlotte (Music and Veganism) said,
April 23, 2009 at 10:27 am
cool!
Reply
DaviMack said,
April 23, 2009 at 10:30 am
Yum!
Now I need to go make some….
Reply
veggievixen said,
April 23, 2009 at 12:13 pm
oh wow! i love making stuff myself that you would normally get at the store. thanks for the recipe!!
Reply
veggie wedgie said,
April 23, 2009 at 12:16 pm
Oh yeah!store-bought Vegan mayo is so expensive. I didn’t even like mayo before I went vegan! This is exciting! And I’m sure with lots of lemon it will rock my world. I miss your blog posts :(
Reply
DJ said,
April 23, 2009 at 12:19 pm
Cor – we can always rely on you to come up with the goods, Celine! Brilliant, I’ll give it a shot!
Reply
laci said,
April 23, 2009 at 12:39 pm
Thanks for the mayo recipe- do you think it would work with other non dairy milks? :-0
Reply
Andrea said,
April 23, 2009 at 4:23 pm
That mayo looks positively voluptuous!
Reply
Elyse said,
April 23, 2009 at 6:45 pm
Mmm, this sounds delicious! I really want to try the aioli version. Garlic is always good by me :) You’re so creative! I’m sure I could find way too many things to put this soy mayo on (or to dip in the soy mayo, for that matter).
Reply
Ani said,
April 23, 2009 at 9:24 pm
If I’m telling you old information please feel welcome to throw it out there, but I didn’t know until recently that Silk was owned by Dean Foods which is the largest dairy conglomerate in the US, and now I don’t feel comfortable in buying Silk at all (I actually hated their soymilk but adored their yogurt) Not that you should feel uncomfortable, but apparently this is well-known in the veg world and I live in a cave, but I just thought that any other cave-dwellers should have the knowledge, at least, to make their own decisions!
Also: I used to live on veganaise, and can’t afford it anymore. Every other brand I’ve tried has been awful (I used to live on mayonaise before that, and I was picky about what kinds I used then). So maybe without the sweetener, I could learn to love this? Hmmmm.
Reply
DJ Karma said,
April 23, 2009 at 9:33 pm
I was never fond of Miracle Whip before I became vegan, but I have made silken tofu mayo, which tasted pretty darned good! But there just isn’t beating the taste of the fattier Vegenaise version in my opinion! Great cheaper and healthier alternative though!!
Reply
Y said,
April 23, 2009 at 11:25 pm
What an intriguing recipe, Celine! I’m very curious about the method involved .. I’m assuming heating the soymilk causes it to thicken?
Reply
Celine Reply:
April 23rd, 2009 at 11:37 pm
the combination of heat, cornstarch, and blending the ingredients does make it thicken, yes.
Reply
Jackie said,
April 24, 2009 at 9:37 am
I needed another excuse to buy an immersion blender, and this recipe looks positively dreamy.
Reply
melomeals: Vegan For $3.33 a Day said,
April 25, 2009 at 4:50 am
Did you try any other cooking methods for this (I don’t have a microwave)?..
yay for replacing vegenaise! As much as I love the stuff, I can not afford it financially or caloriewise!
Reply
Mihl said,
April 25, 2009 at 8:35 am
This is the alternative to tofu based mayo I’ve been waiting for! Can’t wait to try this.
Reply
eliane said,
April 25, 2009 at 12:47 pm
no, yo no soy…
Reply
Batty said,
April 25, 2009 at 1:31 pm
Would this work with rice milk also? I can’t have soy, but it looks so yummy…
Reply
Marta said,
April 25, 2009 at 2:23 pm
This is so innovative! It sounds like it’d be pretty light and clean-tasting. I usually make my own mayo, but that involves egg yolks and tons of olive oil, resulting in a pretty rich and amazing concoction, but sometimes I find it too rich, so I’ll try this version soon!
Thanks for sharing it!
Reply
Y said,
April 25, 2009 at 4:04 pm
Thanks for clarifying. The consistency looks perfect!
Reply
Josiane said,
April 25, 2009 at 4:34 pm
I was quite intrigued when I saw your tweet about this recipe, and now that I’ve found a minute to do a bit of catch up on blog reading I made sure to check it out. It sounds very interesting! I can’t wait to be back home to give it a try! Thank you for sharing it.
Reply
Sal said,
April 27, 2009 at 4:27 am
oh yay thanks for this recipe. vegan mayo is pretty pricey and it would be cool to make my own!
Reply
Laurel said,
April 27, 2009 at 12:25 pm
Celine:
Love the new banner. It is new or I’m just sleep deprived?
Thank you for experimenting with soy free baking. I’ve been trying to figure out how to replace soy yogurt for ages, water, nut milk, applesauce, prune whip? Nothing is perfect so far.
I’ve never had veganaise but have always made my own aioli sauce. Try this: 1 ripe avocado, juice of one lemon, salt, pepper, mustard powder to your liking, start with 1/2 cup oil. Whiz it all up, taste, adjust and enjoy.
The avocado replaces the two eggs and is pretty darn tasty. It’s not as thick but you could probably add some arrowroot or cornstarch if that is your objective. You can always whiz in a little water if you like is thinner.
I really enjoy your recipes. Since I’m gluten, dairy and soy free they give me a huge boost in getting started as there is so little to change. So, thank you again for sharing all your efforts.
Reply
Laurel Reply:
April 27th, 2009 at 12:26 pm
Reply to myself. I must have swiss cheese for brains. The above aioli would require two to four cloves of garlic because otherwise is wouldn’t contain the ai part would it?
Reply
Laurel Reply:
April 27th, 2009 at 12:31 pm
Yep, here I am again. And… a big handful of fresh cilantro. Do you suppose I could have forgotten anything else? Sorry.
Reply
Celine Reply:
April 27th, 2009 at 4:46 pm
don’t be! I do that type of stuff all the time. thanks, Laurel.
Reply
Lisa (Show Me Vegan) said,
April 27, 2009 at 3:11 pm
To be repetitious, I also love the banner photo! You have such a great eye for composition and color.
Reply
Celine Reply:
April 27th, 2009 at 4:46 pm
you’re making me blush. thank you.
Reply
Nick said,
April 27, 2009 at 6:52 pm
I too enjoy the new design overall, it’s so simplistic, I love that. However, I despise mayo. Perhaps a vegan version is more up my alley but it’s the general consistency that gets me. But making a vegan version from scratch sounds like a daunting task to me, good work!
Reply
Celine Reply:
April 27th, 2009 at 9:31 pm
careful, Nick: the jar of mayo hopped out of the fridge, grabbed a baseball bat, and let me know it had to run an errand. I’d check them deadbolts on the double, if I were you.
Reply
marika said,
April 28, 2009 at 10:39 am
This is genius. It’s about time I stopped handing over my gold coins at the supermarket.
Reply
Juliana said,
April 29, 2009 at 6:35 pm
Very interesting recipe…I’ll definitely try it!
Reply
Talia said,
May 4, 2009 at 5:04 pm
I definatly need to try this! This looks amazing and so easy!
Reply
Jay (The Vegan Foodie) said,
May 12, 2009 at 5:56 pm
I only tried tofu based mayo. It was really good. I really want to try this version! It looks really good!
Reply
Allison said,
May 19, 2009 at 8:07 am
Awesome! I have all the ingredients in my fridge already – a rare happening. I’m going to have to try to make some mayo!
Reply
have cake, will travel » Homemade Sorta Soygurt said,
May 26, 2009 at 2:25 pm
[...] follow the mayo method, which is basically what got me started on this soygurt [...]
Dawn said,
May 28, 2009 at 7:53 am
This tastes so good!
Reply
duckducksoup.com » Blog Archive » Potato Salad with Santini Tomatoes said,
June 19, 2009 at 10:06 am
[...] vegan mayonnaise as one of the ingredients but if you don’t have any, then I definitely recommend this Soy Mayo from Celine; so quick and easy to make and cheaper than vegan mayonnaise. I’ve actually used this [...]
Kim said,
July 23, 2009 at 11:53 am
I made this a couple of weeks ago – the flavor is amazing! However, it never thickened – it was just barely thicker than soymilk. It worked perfectly on pasta/potatoe salads but was a little hard to spread on sandwiches.
I followed the blending/microwaving directions. Any suggestions? Should I try more cornstarch? Cooking it longer? Blending it more? I want to make it again and would appreciate any guidance! Thank you!
Reply
Celine Reply:
July 23rd, 2009 at 11:56 am
this is odd! lessee…did you let it cool before using it?
Reply
Kim Reply:
July 23rd, 2009 at 12:24 pm
I let it come to room temp on the counter, then refridgerated and didn’t use it until the next day – when I stirred it, it felt like the top had thickened more, but then loosened up with the stirring.
There’s always the chance I measured something wrong – especially if you haven’t heard of others having this issue. Maybe I’ll just try it again and see what happens!
Reply
Celine Reply:
July 23rd, 2009 at 1:30 pm
you could always up the cornstarch a little bit, or use a little less soymilk. just don’t overdo it with the ’starch, because it can get too thick and pudding-like really quickly: I would say, don’t go beyond 1 1/2 tablespoons.
oh, a thought: which brand of soymilk did you use? is it creamy or rather thin? that could make a difference too.
Reply
Kim Reply:
July 24th, 2009 at 3:45 pm
I use Trader Joe’s unsweetened – I’ve been using it so long I can’t really say how thick it is compared to others, but it doesn’t seem overly thin to me! I just finished making another batch of this and it is already thicker than the last one.
After re-reading the instructions – you have a comment about making sure it doesn’t bubble up in the microwave – last time mine didn’t get anywhere near bubbling -so I’m thinking maybe it wasn’t getting hot enough to activate the cornstarch? I used a wider pot this time and did bubble up a little.
Anyway, I’ll let you know how it turns out – thanks for the help and getting back to me so quickly!
Reply
Kim Reply:
July 27th, 2009 at 8:14 pm
This time it is a tad too thick (I am the Goldilocks of vegan mayo!) I did use an extra tsp of cornstarch – which I don’t think was needed. Next time I will leave that out and just make sure it gets hot enough in the microwave.
Reply