Better than Vegenaise Mayo
This one’s for you, Gabrielle!
Back when I was a lot more frugal than I am now, I discovered a vegan mayo recipe in The Candle Cafe Cookbook that was so good I was sure my days of paying $6 for a jar of Vegenaise were over. Well, I’m just as lazy as the next hungry vegan and haven’t hesitated to pick up many jars since then. If, unlike me, you plan ahead and don’t find yourself starving at the grocery store after work, grab some milk and give this mayo a whirl in your blender or food processor. I’m sure you’ll love it just as much as Vegenaise, if not more, and you’ll have enough dollars in your pocket for some fancy pants yam fries to go with it.
If you don’t think you’ll be able to use up three cups of mayo in a week, this recipe is easily halved.
(recipe modified from The Candle Cafe Cookbook)
1 cup soy milk, plain and unsweetened (watch out for vanilla flavouring in your milk!)
2 1/2 cups extra virgin olive oil, or oil of your choice
1 to 1 1/2 tbsp apple cider vinegar (seasoned sushi vinegar also lends a nice flavour)
1/2 tsp dry mustard
Fine sea salt, to taste
finely minced fresh garlic; freshly ground black pepper; garlic and onion granules (or powder); lemon juice (in lieu of vinegar); smoked paprika; finely diced canned chipotle chile + 1-2 tsp adobo sauce (to taste); sriracha sauce; minced marinated sun dried tomatoes (well-drained)
Using a blender or small food processor, place your soy milk and, with the machine running, slowly drizzle in your oil until all the oil has been added and it has been thoroughly combined with the milk. (If you have a blender, take off that little round bit in the lid to drizzle in the oil, or, if you have a food processor, drizzle the oil down the chute in to the bowl.)
You can blend the mixture until it’s a consistency you’re satisfied with, as it may thicken up a little if blended a little more after all the oil has been added.
Transfer the mayonnaise to a bowl and add the remaining ingredients, using a whisk to mix it well and thoroughly combine all the ingredients.
Keep in a tightly sealed jar in the refrigerator for up to one week.
Note: I’ve tried both rice and oat milk as alternatives to soy, without any success. It seems that for this recipe these particular milks are both too thin and too low in fat to emulsify properly. I haven’t tried almond or hemp milk, so if you want to give ’em a go, make a half recipe just in case you have to toss the whole thing.
Makes about 3 cups.