Cooking With Kids: Homemade Vegan Mayo

We ran out of Vegan Mayo and I didn’t have time to go to the store to purchase more. With little time, before lunch, I decided to make my own. I’ve watched cooking shows where someone made real Mayonaise with eggs and so I thought vegan mayo should be just as simple and it was.

Disclaimers:

1. This vegan mayo does not taste like real Mayo (the kind with eggs). It tastes more like Vegenaise or Nayonaise, but not the exact same. I enjoyed it best after it was refrigerated overnight.
2. I used our Vitamix to make this recipe, but according to my research the best tool to use would be a hand wand blender. The cleanup for the Vitamix was a little bit harder than usual.

INGREDIENTS

1. 1/2 cup unsweetened soy milk
2. 1/2 Tsp fresh lemon juice
3. 1/4 tsp apple cider vinger
4. 1/4 tsp agave nectar
5. pinch of salt, to taste
6. 1/8 tsp, of pepper (optional)
7. ¼ tsp, of onion powder (optional)
8. ¼ tsp, of garlic powder (optional)
9. 1/2 a tsp of dijon mustard
10. 1 cup olive oil (You can also use other types of oil such as canola or soybean oil)

Total preparation time (30 seconds or until thickened) in a Vitamix.

Place ingredients 1-9 in the blender and slower add the olive oil into the blender while the mixture is mixing.

A special thank you to the Vegan Epicurean , I adapted my recipe above following the guidelines from her recipe.