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Soymilk Mayo

What you need: 

1/3 cup soy milk (I use Silk original at home, and Trader Joe's unsweetened at work)
3/4 teaspoon apple cider vinegar, distilled white vinegar, or lemon juice (I prefer vinegar)
1 tablespoon dijon or yellow mustard (not grain mustard)
1/2 teaspoon salt, optional
2/3 cup canola oil
4 tablespoons canola oil, if needed

What you do: 

1. Start with soy milk directly from the fridge. Pour in the vinegar, and let it sit for a minute or so. It'll get a little chunky. This is a good thing.
2. With a stick blender, blend the soy milk mixture well. If you don't have a stick blender, use a regular blender. If you have neither, please go and get one, as this requires the high speed of the blender to get the emulsion going.
3. Once the soy milk and vinegar are well blended, plop in the mustard. Blend well. Add the salt. Blend well. Essentially, you're starting to whip some air into the emulsion, and making sure that the initial emulsion is very strong, to stand up to the oil.
4. Then, 1 teaspoon at a time (for the first 3 teaspoons), add the 2/3 cup oil while blending. If you have a stick blender, move it around a bit. Then, add the remaining oil (of the 2/3 cup) in a steady stream, while blending the whole time.
5. In total, it should come together in about 3 minutes. Keep the stick blender moving continuously through the emulsion to get it completely combined. If the mayo is too runny, add the reserved 4 tablespoons oil, 1 tablespoon at a time, until it's to your desired thickness. Chill.
If you substitute olive oil for canola oil, make the mayo a tiny bit more runny than you think you'll want it, because olive oil sets up and thickens in the fridge. This mayo keeps for about a week.
Source of recipe: I found this recipe for milk mayo here: http://www.food52.com/recipes/3041_milk_mayonnaise_maionese_de_leite and realised that I could easily use soy milk, and get the same results. I work at a vegan restaurant, where I whip up a batch of it for sandwiches. It comes out perfectly every time.

Preparation Time: 
7 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I dont want to call myself a new vegan but ill say im a strict vegetarian cutting out the junk.  I have been wanting to purchase some vegenaise but my resources are limited and it just not worth it.  Ive been searching for a recipe for mayo without lemon juice because i usually dont have them on hand.  I used this one today and it turn out great.  I was nervous about making it at first because i have hand pulse ninja blender but it whipped right up.  I used a half olive oil and have canola oil because i didnt have much canola oil.  i also added heaping teaspoon of spicy mustard instead of the regular mustard.  There is just a kind of sweetness from the unsweetened soymilk but its not enough to destroy it.  I made a tomato sandwich and i started jumping up and down!!!  YUM!  Tasted so similar to regular mayo but so much better!  Thanks for this recipe!

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"gelijewell Tried this recipe using rice milk. While it tasted great, almost exactly like what I remember mayo tasting like; I couldn't get it thick enough even after adding additional oil. Maybe I should try this again with soy milk."

Rice milk will never let it get thick enough. This goes for coconut milk as well. Use the soy first, see how it reacts, and then try to substitute.

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Delicious!!

I added a 1/2 tsp more vinegar to the soymilk and let it sit for 3 minutes. Use a regular blender for this, ans make sure you blend the soymilk and vinegar for about a minute with the mustard before you start with the oil.

Add the oil in small increments and blend for at least a minute between additions. This will make sure you have really thick mayo when you're done.

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Tastes just like mayo. Thanks! I was surprised. Very, very, good. I don't think I'll be buying $8 jars of Vegenaise anymore. Just a teeny tiny bit too salty for me on it's own, but with whatever your eating the small amount doesn't matter. I added a dash of lemon juice too, and minced garlic is also good. (To switch it up.)  Thaaaank, you.

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Tried this recipe using rice milk. While it tasted great, almost exactly like what I remember mayo tasting like; I couldn't get it thick enough even after adding additional oil. Maybe I should try this again with soy milk.

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ooooh, I can't wait to try this! I'm living abroad and I miss Vegenaise so much!

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I don't think I'll ever buy naysoya or veganaise again. This was so easy & really good. The only thing is the next time I make this( & I will) I will use a lot less mustard. I used yellow mustard. I will probably start with a tsp.

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I made this today with Almond milk and worked perfectly.  I didn't have a blender so I used my food processer.  It isn't quite as thick as regular mayo but the taste is really good.  I didn't use the extra tablespoons of oil either so maybe that would have helped the thickness.  I'm hoping it will thicken a little in the refrigerator.  Anyways it will still be perfect for the mock chicken sandwich I will be making later.  Thanks for the recipe.  I will use it often!!!

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have you ever tried it with unsweetened almond milk?

I haven't tried it with almond milk, because I'm not sure how almond milk reacts with vinegar. When the soy milk meets the vinegar, it kind of curdles, and forms that emulsion base that you need for a good solid mayo. I'm not sure that the almond milk would work the same, but it can't hurt to try, right?

I've never had a problem with almond milk making "buttermilk" so maybe it would work! I'll try some day.

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have you ever tried it with unsweetened almond milk?

I haven't tried it with almond milk, because I'm not sure how almond milk reacts with vinegar. When the soy milk meets the vinegar, it kind of curdles, and forms that emulsion base that you need for a good solid mayo. I'm not sure that the almond milk would work the same, but it can't hurt to try, right?

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