I guess we all agree that mayonnaise is not a healthy food. But who cares when it’s about real, velvety, savory and slightly sweet and sour mayonnaise and what’s more when it’s about a vegan, easy and quick recipe that is going to add flavor to our potato salad and deliciousness to a tomato sandwich -to mention just two recipes. Well about this vegan mayonnaise we are going to talk today!
The idea for this delicious, vegan mayonnaise is not mine and although I tried to search the origins of the recipe today in order to write my post, googling the phrase “vegan mayonnaise”, I found similar recipes in several blogs and websites, but I couldn’t find the person who firstly conceived the idea. So I will give the credits for this recipe to my best friend Lena, since she is the person from whom I first heard about it. One day I was telling her that I wanted to make a salad that calls for mayonnaise and urgently needed real mayonnaise, with mayonnaise flavor, with all the qualities required in order to be called mayonnaise and of course not to cost its weight in gold (this is a Greek expression we use when we want to say that something is very expensive). When she told me the recipe I hardly believed that it would work and to be honest, the main reason I decided to make was just to call her later, grumbling that her recipe was a disaster, that it turned out watery, smelled like soy, turned out fuchsia, the mixture exploded or whatever. But despite my predictions, her recipe made a divine, thick, delicious, real mayonnaise! A fattening dream!
Lena’s recipe calls for sunflower oil (and tastes more or less like a store-bought mayonnaise) but this time I prepared it with extra virgin olive oil, which makes this mayonnaise an exceptional addition to Mediterranean dishes and especially salads. Besides olive oil, is considered one of the healthiest choices among the various oils, so if you are planning to use mayonnaise frequently it is advisable to take it into account, together with the fact that although vegan and rich in healthy fats, mayonnaise is also rich in calories. On the other hand, I cannot imagine of a more simple and tasteful dressing for a salad. For optimal result use good quality, light olive oil since – as the main ingredient of mayonnaise – it is going to give its characteristic touch to the sauce.
- 1/2 cup (120 ml) soy milk at room temperature
- 1 cup (240 ml) light olive oil (or sunflower oil)
- 1 tbsp apple cider vinegar or white vinegar
- 1 tbsp lemon juice (or equal amount of vinegar)
- 1 tbsp prepared mustard
- 2 tsp brown sugar
- 3/4 tsp salt
1. Add in a blender soy milk, lemon juice, apple cider vinegar, sugar and salt and blend at low speed for one minute.
2. While stirring, add the oil slowly until incorporated. Taste and add salt if you want.
3. Transfer to a sterilized jar and store in the refrigerator. If it seems a little bit watery do not worry! It will thicken even more few minutes after you let it rest.
Note: Use plain sugar-free and flavorless soy milk.