According to the FDA, mayonnaise is not actually mayonnaise if it does not contain egg yolk. So technically, this recipe is not actually mayo. However, you can fool the world because it tastes exactly like egg yolk mayo.
For those of you who know me, you know that mayonnaise is actually a large part of who I am. Ok, not really. Kind of, though. I have this undying love for the creamy white spread that goes great with almost anything you put it on!
Back in my waiting table days at a popular wing joint (yes, wing joint…B.V.J. <–Before Vegan Jenn) you could find me in the back kitchen with my good friend, Kareem, sharing a basket of fries dipped in mayonnaise. We were constantly teased for our love of mayo, but it just rolled off our backs as soon as that delicious dreamy dip reached our taste buds.
Nowadays, I am the girl who brings her own mayo with her to restaurants (no shame up in my game) to load on my veggie burgers, add to dressings when I need creaminess in my life, or just my classic french fry dip. One of my new favorite ways to use my mayo is as a dip for pizza crust.
I should clarify that this mayo recipe is much healthier than regular mayo. It is literally just oil and milk, mainly oil, with the addition of salt and apple cider vinegar. It creates an amazing, creamy spread through science. You heard me correctly, science. Emulsification is the super awesome thing that happens when you blend milk with oil using the correct technique. It breaks up the molecules of one of your ingredients and suspends them in the other. Obviously, milk and oil do not usually mix together, but with emulsification, they do!
Word on the street is you can emulsify using nut milks, but I had NO luck using them. I tried time after time and could not get it to work. SO, my tried and true milk is good old soy milk. Emulsified like a dream!
Were you able to emulsify with nut milks? Have any tips for the emulsification process at all? Share in the comments below! Also, if you try this recipe out let me know! You can use my hashtag #peppersandpeaches on instagram or twitter!
- ½ cup soy milk
- 1¼ cup mild oil (I use sunflower oil)
- 3 tsp apple cider vinegar
- ¼ tsp salt
- Add milk to a high powered blender like Vitamix. Let run on low speed with milk for about 30 seconds or so.
- SLOWLY, start adding the oil. I/4 cup at a time. The slower you are at this part the better. If you add the oil too quickly, the mayo will not emulsify.
- Once all oil is in the blender, add the apple cider vinegar and salt.
- Turn blender to medium speed for 1-2 minutes. If your mixture is still not thick like mayo, then turn to high speed for 1-2 minutes.
- **If your mixture does not emulsify for any odd reason, you can use the liquid mixture for salad dressing or in other recipes calling for oil. Keep in mind that this is a science and there is a chance you may have to try a few times to get the mayo just right**