4 Ingredient Homemade VEGAN MAYO - Plus vegan tartar sauce and garlic aioli!
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- Äas pĆidĂĄn 27. 07. 2024
- In today's video I'm teaching you how to make the easiest 4 ingredient vegan mayonnaise recipe that will make you never buy another jar again! Making eggless mayonnaise is in my opinion the best way to have delicious homemade creamy egg free mayonnaise, and to top things off, I'm also teaching you how to trasnform it into a simple vegan tartar sauce, and a delicious vegan garlic aioli.
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The key ingredient is soy milk because soy is rich in lecitin like egg yolks are. And lecitin is the emulsifier binding the water to the oil.
I tried with homemade almond milk, i purposely made it with a lot of almonds and it worked well too. I was really happy with the results, i was so scared it wouldn't work but I just kept adding oil gradually and at some point it got a firm texture~
I made it with almond milk and it turned out great!!!! I used vinegar instead of lemon juice and mustard powder. Next time I will use regular mustard. Thank you for sharing!!
Thx u I'm allergic to soy! U rock
Thank for this. Most recipes require soya milk which I dont like.
I try to avoid soy also and I tried with homemade almond milk (high % of almond) and it worked great too!
Has anyone tried this with full fat coconut milk? I don't like soy and out of almond milk.
@alwaysright5901 Have not tried it with full fat coconut milk, but heard that that is a good substitute, you want something with fat in it to replace the richness of the egg. I'm gonna try with almond milk which I like the taste of, & it's quite creamy rich tasting, so hoping that will work for me! Tried with aquafaba ( leftovers 'juice' from a can of chickpeas, about 1/4 cup - & then 1 cup of light, flavourless oil) , pinch of salt and 1 tsp each of vinegar - I used apple cider vinegar - & Dijon mustard which really gave it a nice kick!). Mine didn't emulsify (got quite an old, weak blender, but think I might leave it to emulsify like the lady in this video did BEFORE agitating/moving the stick around it). It did taste good still even w/out thickening & gave a nice creamy taste to some coleslaw - just got to work on thickening it now !...
Wow, I usually don't leave comments on youtube but I'm just stoked with this recipe. Just tried it and it's incredible. I used half Sunflower and half olive oil and added some Dijon mustard. This is the best mayo, vegan and non-vegan, that I've ever had in my life! Thanks for this!!!!
Yep, mustard is very important I agree.
The best and easiest vegan mayo recipe in the world. I've just done a double batch, love them!!!!
Yay!! I know right? I have a fresh batch in my fridge right now. It's so good!
I've also just made this with almond milk and sunflower oil. I added dijon mustard, salt and lemon juice and it tastes just like regular mayo. I can't believe how easy this is and so good. Thank you so much for sharing this recipe x
Hi there! So sorry I had missed this comment! Thank you so much and I'm so glad it was a huge success even with the almond milk! Good to know! Thank you for watching!
I will try it tonight... that's what I've been looking for!!! Easy and quick! Thank you... keep going
Thanks Luana! It's so quick to make. You'll never buy store-bought mayo again!
A mix of silken tofu and sunflower lecithin emulates the protein and lecithin content of an egg and makes for a better texture than soy milk, as well as better stability when you store it. Just use about a tablespoon of lecithin granules and a heaping 1/4 cup of silken tofu per cup of oil. Also, a mix of lemon juice and vinegar tastes better, imo. Lactic acid, too, if you can find some that is certified vegan. About 2 tablespoons total acid per cup of oil. And some white pepper and ground yellow mustard powder finishes it up nicely.
Thank you so much! Hemp milk is also very rich. They stopped making my favorite vegan mayonnaise and I don't do soy. So this was extremely helpful. Thank you very much!
Your videos are great, I love the way you explain everything. I will cook every single of your dishes, :D. Thanks for sharing.
Thank you so much Henrique! You're so kind! More videos are coming soon so stay tuned
I â€ïž making my own mayonaise, but I think yours is even easier! :-) Thanks so much for sharing!
Thank you Brighde! I know right? Homemade is the best! I never buy mayo :)
I added pepper, garlic,and dijon muatard to this recipe and it was brilliant!!
thanks for this!!! I will try it out!
Love this!! Saving for later.. it's super helpful having three classic variations in one video. Thank you!
Thanks Keira! I hope you love these!
So glad I found your channel!!
Omg I just made this and I was nervous but it came out soooo good. Thank you for your recipe đ
I know, I'm always nervous when I make it too and it works out so so well every time! Thank you so much for watching! :)
Absolutely brilliant. Thank you!
Thank YOU for watching Silvia!
I just found this recipe, tried and and it went so well. Super easy and tasty. Thanks so much â€ïž
Yay! I'm so glad! Thank you for watching it and for making it!
Thank you for sharing this super easy recipe! I usually buy my Mayo but lately I've been having a hard time finding it. Now I can make my own!
Yes! Feel free to get creative with adding extra flavors too... it's so versatile! Thank you for watching and commenting!
Perfect recipe, thank you x These will be perfect with your sweet potato fries (I love tartar sauce with fries).
Rowan! You're a genius! Now I NEED to make my sweet potato fries asap and have them with tartar!!! THANK YOU!!!! That's why you need a youtube channel too ;o)
Fantastic! Thank you
Thank you for watching!
Made it and it was delicious. Thank you!!!!
I'm so glad Sergio! We love this one too :)
Looks SPLENDIFEROUS!!! I will definitely try it.đ
Haha! Thank you Clarence! I hope you love it! :)
Awesome! Recipes!
I find mustard a very VERY important ingredient in this mayonnaise! Because that gave me the distinct taste, I was looking for, I knew all to well from my childhood of any other mayonnaise that I had. It doesn't taste like mustard at all, but like the mayo I was looking for!
Also add a little curry powder and paprika powder, to give it a little more color and flavor of the original. You also can add Kala Namak, to give it that "eggy" flavor if you like. (I don't. Industrial mayo doesn't have much egg in it AT ALL so that's why it tastes so different. The color comes mostly from the turmeric.)
Thank you so much!! Gonna try this out!!
I hope it turns out great! â„ïž
@@brownble Thank you
Really great tasting mayo, thank you
I'm so glad you loved it Sandra! :)
Black Salt for that eggy flavor. Ive made lots of vegan mayos and just couldnt figgure out what was missing and it was the Black Salt. It was def thee game changer for actually being able to like Vegan Mayonnaiseâs... thanks for sharing your recipies.!!)D
đđâïž
How much black salt did you use for this recipe? Think I'll give it a try.
Did you use soy milk?
Amazing recipe đđ
I just made some right now its perfect! Super creamy đ thank you!
What oil did you use
Sorry I had missed your comment but yay!! So glad it worked out. Thank you for watching! :)
Very interesting. Will try!
Thanks for watching! I hope you love it!
Thanks that was easy!!
It's so simple right? Hope it turns out great! :)
I have recently made several attempts to make vegan mayo with little success. For some reason I thought any non dairy milk would do. You specifically said that a high protein milk was necessary and that not all nut milks would work. So thank you for that one little sentence it changed everything.
Yay Ann! So glad that helped! Absolutely, the milk you use can make all the difference. Thanks so much for watching! :)
We did try it and works perfectly. Thanks for sharing.
I'm so glad! :) Thank you for reporting back!
Oh.. I also forget to tell you that I subscribed too.
Oh wow. Fast and easy and delicious.â€đ
Glad you enjoyed Petra! Thank you so much for watching!
đ€Ż that easy!!!!!! đđ€đ making one now
Hope it turned out great Brenda!
Thank youâ„ïž
Thank YOU for watching! :)
OMG! Thank you! You're the best! Your recipes are so easy to follow. I'm always here for the tips and recipes! Keep it up!
Thanks so much Joe! More coming soon! :) Glad to have you watching!
I love your personality!
Oh that's so sweet Marty thank you!
I made that mayonnaise as my sister has allergies on cow milk and egg. I used corn oil (we don't use sunflower oil at home and olive oil gave strange taste) and added mustard and salt. It was actually pretty good, I'll prepare it again with great pleasure.
Oh I'm so so glad it worked out! Great to hear that it also works with corn oil. Thank you for watching and commenting!
I love your recipes! May I suggest you use glass bowls so we can see more of what is going on with the food ingredients. Thanks
Great suggestion! And great excuse to get some new bowls! haha! Thanks for watching! :)
Nice video!
Thanks! :)
Awesome ! Greets from Germany
Thank you so much! Right back at you from Spain! :)
This by far the best vegan mayo I have tried. I did add a splash of white vinegar and a teaspoon of Dijon. It was amazing. I was so tired of vegan mayonnaise that had an aftertaste you know like I feel me aftertaste this is as good as real mayonnaise
Oh Yay!!! This made my day! Thank you for watching!
Great , awesome recipe đđ
Thank you so much! :)
Love you smile. Thanks for the vegan recipes. World is getting a better place.
Thank you so so much! That's so sweet of you!
Just made the mayo- soooo easy đ„° and I made garlic pizza dip from it. Thank you so much for the recipe. Will never buy mayo again â€ïž
Oh I'm so so glad it worked out so well! It's absolutely delicious! :) Thank you for watching!
This is so helpful! Vegan mayo is expensive in our town
Glad it helped Ashley! :) Thank you for watching!
I used the alpro growing up milk and it worked
I like the mayo recipe and I like her smile âș
Awww! Thank you! Thanks for watching and for your sweet comment :)
Absolutely delicious and so easy to make. Tnx for the recipe! :) You're missing mustard though, this make the mayo tast like - well - mayo ;)
Great thanks
Thanks for watching!
What quantity should we use soya milk and olive oil
Can you add seasoning before you blend?
Hi this is awesome.... Can you pls tell me how long we can keep this in the fridge.......
Hi Ash! Sorry it took so long for me to reply. I'd say about 6-7 days :)
Pls can I use mixer in place of the hand blender?
mine turned out more like jello for some reason? maybe my like was too cold ? I didn't blend for too long though so perhaps I needed to blend it a little longer ?
Mahalo. Will be using this wise information you show; as our HAWAIIIAN Kupuna are suffering from lot of health problems due to the diet they now eat. WAY Different from our Grandfathers only 1 o2 2 generations ago. Please encourage more of the good and bad of the foods we eat. You are a good speaker Help the innocent uninformed. Statewide, Worldwide. Aloha, Shalom
Thank you Maranatha! (What a beautiful name!) I think the whole world is struggling with this separation from the natural ways our grandparents and ancestors used to eat. The good thing is we now have so much technology to spread the word about more natural ways of eating. I wish you all the best in all your efforts! What you're doing is great! Aloha! (It's my dream to visit Hawaii. Hope I get there one day!) :)
Bronble, How kind of you. If you want to really be informed about our current food industry, watch the documentary "What the health" That film completely changed my diet. Forks over knives is another great film packed with useful info, as well as Cowspirisy. It opened my eyes. I bought the books and completely changed my diet Just-Like-That! About Hawaii. Go to the island of Kaua'i and Moloka'i. Kaua'i is the garden of Eden. Congested now like every other beautiful place. Still, rainbows and waterfalls. All the best to you. Aloha pumehana, Malama pono.
Thank you Maranatha! Yes! I've watched all those films! I can't wait to visit Hawaii some day! Aloha!
It is always good to add some mustard for taste
It works with soy so well because there's lecithin in soy, which is basically the same emulsifier that you'd get from eggs. If you're allergic to soy you can just use aqua faba. It's literally just the left over water from cooking chickpeas. It works great and unless you're allergic to legumes it's the best vegan replacement for eggs in most recipes, be it cooking or baking. It's especially great because it's literally just something that'd be thrown away otherwise and you can freeze it in ice cube trays(1 cube is roughly one egg).
Izzy! Yes yes yes! I'm a HUGE fan of using aquafaba as my number one egg replacer but I had never tried it with this mayo! I'm going to try it asap and see if it emulsifies like the soy milk does. It would be a fantastic options for those allergic to soy if it works. Thank you for giving me the idea for it. Can't believe I hadn't thought of trying it in mayo before.
Fabulous many thanx đč
I hope it turns out great! :)
Will almond milk work?
Thanks for the recipe, I exclusively consume vegan mayo now.
I'm so glad it helped! Thank YOU for watching! :)
How much grams of protein should the soy milk have?
does it work with rice milk?
If you use sunflower oil you will be able to taste it but it isnât bad. I just made some today so itâs heads up. If you donât like sunflower seeds use another oil.
I don't have a blender/processor, can you make it with an handheld electric whisk?
Hi David, I don't think you can, you really need very high speed to emulsify this one I'm afraid. A handheld blender is the easiest and less bulky option whenever you want to add one to your kitchen equipment. You can also use it for soups, salad dressings, pesto, etc. :)
I made simple mayo its taste good
Glad you enjoyed it Zahid! Thank you for watching!
If you don't want to use Soy Milk, try Ripple (a Pea Protein based milk)...
Great idea! Thank you for sharing that!
this was so useful!! I always have a problem with vegan cheese. most of them taste very bad and/or are too expensive for me :(
Thanks Timea! We'll have some vegan cheese recipes coming soon so you can make some at home :) Thanks for watching!
Buy some nutritional yeast!
@@dojagrl209 Nutritional Yeast is an excito-toxin as is "natural flavors"
Can I sub the soymilk with almond milk? ^^"
I would love to try your recipe!
I donât have a hand blender, will it work if I whip the oil & milk manually? Iâm scared it will turn âliquidyâ if I put them in normal blender
Hi there! You really need the power of a blender in order to get it emulsified. If you have a regular blender, yo can try placing the milk in the pitcher of your blender with some of the oil, then adding the rest of the oil slowly in a stream as your blender is running. Let me know if it works out! :)
Can you use coconut milk and coconut oil?
Nah
It's like watching Sarah Michelle Gellar do a vegan cooking show...Sarah Michelle Vegan.
Haha! OMG! I just replied to another comment exactly like this one! And this is the story I told her: You're going to laugh at this. Someone once had a cartoon made out of a photo of me and my hubby, and the cartoon version of me looked exactly like Sarah Michelle and I immediately said "I look nothing like her!!". We've since joked that Sarah is my husband's other wife when we look at that cartoon haha! Now thanks to you (and you Unkown Dissident :) I have a different take on the whole thing... so funny!
Hehe, glad to have helped. Btw, I have had NO luck with this recipe. I tried blending, I tried using hard tofu..;.does not emulsify :( Will keep searching for one I can make work!
Oh I'm so sorry to hear that! Yes, not all soy milks will emulsify, it has to do with the protein content and how thick it is. Keep searching until you find a brand that works. The thicker the better :)
@@catrinacompositions - try chickpea water (from a can)
Hi how much oil have you used? Thanks
Hi Luy! For the amount I made for this recipe (which makes A LOT of mayo) I used 1 cup. You can make less if you want or make our non-dairy sour cream which doesn't use oil and use it for similar recipes if oils are a concern for you :)
does it have to be unsweetened soy milk?
Would you happen to know how long this can last if kept in the fridge, assuming not all of it has been devoured in 1-2 days?
Haha! I hear you Anjie! This should last about 2 weeks or a bit more if kept in an airtight jar in the fridge, if you see any mold or changes in color in the surface that means it's no longer safe to eat. Hope you love it!
Brownble Thanks!
For how long it can be stored in fridge?
Hi there! You can store it for about a week in an air-tight container in the fridge :)
Can I keep the rest in fridge and how long or days does it stay in fridge.?
Yes! You can keep it in the fridge for later no problem, or do half of the recipe too if you prefer. It usually keeps for about a week. :)
Okay this looks easy
It's so simple to make :) Thanks so much for watching!
Can you do this with a fork instead of a blender? Also will almondblend milk work too?
Hi there! No, sadly I haven't had luck with almond milk and you need the high power of a blender or hand blender. Thanks for watching!
VEGAN MAYO I NEED TO TRY T HIS
I hope you love it Alen! Thanks for watching!
How long can this last in the fridge?
Hi Mary, It should last about 7 days in an air-tight container in the fridge.
Great video! Keep it up
Thank you so much!
Can i use coconut milk ?
Hi Emma! I haven't tried it with coconut milk but feel free to experiment. My guess is it would work in terms of texture but you will get that coconut flavor come through which you might not like as much. Let us know how it went if you decide to make it!
Can we use olive oil instead of oil, or will the mayo not form as well? Thank you!
It should work Diana, but the taste will be very different since olive oil does carry a strong flavor. Feel free to experiment and tell us how it went!
@dianaalcobia 1178, I used a light (mixed) olive oil ( NOT virgin olive oil) and it worked for me. Also added a teaspoon each of apple cider vinegar and Dijon mustard with a pinch of salt. Other flavourless oils you could use would be grapeseeed oil, or canola (rapeseed) oil. Here in Europe, grapeseed oil is quite expensive per bottle, so rapeseed oil would be a good, inexpensive substitute.
How long can you you keep a batch in the refrigerator for??
Hi there! It should last about a week in the fridge :)
@@brownble thanks for reply I'll give this a go, looks great đ
how much oil did you use for this?
Recipe calls for 1 cup. But it makes A LOT of mayo :)
@@brownble how much milk?
love that idea, will try it, but what about aqafaba? did you try it ?
Hi Dororta! Haven't tried it with aquafaba! That sounds interesting! Let us know if you try it!
Brownble hi, tried aqafaba and that was a fail... than tried your way and I add a teaspoon of mustard which gave it a real mayo taste, love that recepie. I needed it in my life đ thank You!
Wow! I love the idea of adding a bit of mustard! I'm so glad it turned out great! :)
Did this whit olive oil and almond milk didnt work at all whit these ...but i had those in home so i had to try :D
Thanks for reporting back Angel, sorry I had missed your comment. It's better to try with soy milk as it's the lecithin in the milk that helps emulsify it. Thank you for watching!
A quarter cup of aquafaba (leftovers chickpea 'juice' from a can of chickpeas) also works to replace the egg if used with a cup of flavourless oil. A teaspoon of Dijon mustard and apple cider vinegar give a nice authentic mayo taste to it. Like the lady in this video explained keep your stick blender still in the mixture, use a long tall mug/jug and only start moving it up & down once you see it getting creamy & emulsifying. The milk you use is important, too ( if using nut /whatever) because I believe the fat helps to make a richer mayo consistency. Soy milk happens to contain lecithin already, so will help to emulsify/bind the water to the oil. Liquid lecithin is often used by vegans to help bind /emulsify ingredients or when making vegan/dairy-free versions of butter, both soy and sunflower are available - it looks very thicn and btiwn. But J hscd never nit8ced sny afrertaste when addingvit yi nut 'milk-shakes'. I bought sunflower lecithin & use about a tablespoon, it's also good for you. The only drawback is it is not cheap, but does replace the natural lecithin found in eggs in traditional mayo - this is what helps the mixture bind well. I found mine on-line thru' Amazon, but local health food stores may well sell it, or other online health stores. Hope some of this helps !
When i mixed the oil and the soy milk i did not get that same fluffy, creamy texture. I tried twice and only got a liquid texture.
I know this happened to me, too. You did it wrong / have the wrong equipment / the soy milk brand doesn't work.
Hard to tell what you should have done differently if I don't know what was wrong with yours. But: The mixing container needs to be very slim, just a little bigger than the mixer itself. The milk needs lecithin, you can add some yourself if you don't use soy milk or if the brand doesn't work. Hold the mixer in the container and mix while adding the oil little by little. Also the oil and milk should be both about the same (room) temperature.
nowonmetube Thanks I think having cold soy milk is what made mine into a liquid texture.
Will olive oil work the same?
yeah but it will have an olive oil flavor, but if that's what you're going for then go ahead and use it
How long will this last? (Before it turns bad)
I would say it lasts about a week, sometimes a little more, just make sure you see no mold or changees in color or smell. Keep it in an airtight jar or container for better storing. Thanks for watching and commenting!
I canât seem to get the right texture itâs so frustrating please help! am I using a high speed in blending?
Hi there! When people have trouble achieving the texture it's usually the type of non-dairy milk they're using. Try different brands until you find the one that works, usually the thicker the better and it works best with soy milk rather than other types of milk. Also , don't move the hand blender up and down until you see that the bottom has thickened, only then can you start moving it. Hope this helps!
Hi! Do you use unsweetened soy milk?
Hi Yasmeen! Yes, unsweetened :)
I made this the first time and it worked well, however the last two times I tried it my mayo didnât thicken at all. I believe Iâm doing everything the same as the first time. What could be the problem?
Hi Hayatt! Are you using the same brand of soy milk? In my experience what can make or break this one is the type of soy milk used. The thicker and the higher the protein content the better. Also, let the immersion blender do its thing without moving it at first. When you see that it starts to thicken, then you can move it up and down. Hope this helps!
How much oil
Is it Christmas all year round in your house??!
Haha! I wish! I'm a Christmas junkie! But no... we only keep the little tree on set year round. You should see what the house looks like around Christmas time! You almost need special glasses to walk in here haha! Thanks for watching!
Yeah, this works. Just made it!
Im new here in your channelđâ€â€â€happy new year.youre so pretty and looks like britney spearsâ€
More videos Godblessâ€
Hi Marianne! Thank you so much! Happy New Year to you! Haha I get that sometimes, either Britney or Sarah Michelle Geller... don't know why! haha! Thank you so much for watching!
Oh and more videos are coming :)
Will this work with oat milk?
Hi Andile! It hasn't worked with the oat milks I've tried unfortunately, it has to be with a thicker milk, higher in protein like soy milk. But feel free to try other milks and report back! :)