This Vegan Mayo is thick, creamy and naturally sweet. No eggs required!
It only takes 5 minutes, made with everyday ingredients and is incredibly delicious.
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Time: 5 minutes
- neutral flavoured
- Optional: dijon
Ensure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds. Add the milk, apple cider vinegar, garlic powder, salt and mustard if using in the immersion blender cup/jar and stir together. (Free-flowing air is essential to allow the emulsification to properly take place.) You can use a blender if it’s an open blender, just blend all the ingredients except the oil first, and then slowly stream in the oil whilst blending. Cover it loosely with a cloth so it doesn’t splash. You might need to double the quantity so there’s enough for the blade.
Pour the oil over the milk mixture. Let it sit for about a minute.
Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!
The mayo lasts about 2 weeks in the fridge.
If you don’t have an immersion cup/jar, use a tall narrow jar.
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