Easily make vegan mayo at home—without the need for stabilizer preservatives or gums. Use as you would store-bought mayo.
1⁄3 cup water
3⁄4 cup oil
1 tbsp white or apple cider vinegar
- In a bowl, combine mix with water. Mix on high until emulsified, 30–60 sec.
- While mixing, slowly blend in oil. Reduce speed and add vinegar. Mix for 30 sec or until thick and creamy. Do not overmix.
- In a 2-cup measuring cup, combine mix with water. Slowly blend in oil, then vinegar, until thick and creamy.
For best results, choose a light flavoured oil such as canola, grapeseed, light olive oil, or blended ( a mix of olive and vegetable oils)
Great base to flavour with Roasted Garlic or Chipotle Aioli Mix.
Volume may vary based on blender speed.
Store up to 2 weeks in the fridge.