Vegan Mayonnaise


Combine soy milk, vinegar, mustard, and salt in the blender jug. Put the lid on and blend on high for 2 seconds.

With the motor running on medium-high or blend, slowly add the oil through the opening in the lid. Blend for about 2 minutes, or until the mixture thickens. (You may not need all of the oil. The more oil you add, the thicker the mayonnaise will be.)

To Store

Use immediately or transfer leftovers to a 1-cup-capacity jar, cap, and store in the refrigerator for up to 5 days.

Makes 1 Cup


  • 1 ⁄ 2 cup unflavored, unsweetened organic soy milk, room temperature (see tips)

  • 2 teaspoons apple cider vinegar, room temperature

  • 1 teaspoon Dijon mustard, room temperature

  • 1 ⁄ 2 teaspoon sea salt

  • 3 ⁄ 4 to 1 cup sunflower oil, room temperature

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.