Best Vegan Mayonnaise Recipes

VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE

Steps:

• Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
• Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
• Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
• Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
• Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
• Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

VEGAN AQUAFABA MAYONNAISE

Steps:

• Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
• Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

HOMEMADE VEGAN MIRACLE WHIP / MAYONNAISE

Steps:

• Cook together flour, sugar, water, and vinegar until thick.
• Combine last 5 ingredients in a blender and blend well.
• While flour mixture is still hot, add it to blender mixture and blend.

D.I.Y. VEGAN MAYONNAISE

Steps:

• Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.
• Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.

VEGAN MAYONNAISE

Steps:

• Put the tofu, vinegar and mustard into a jug and blend with a stick blender until smooth. Drizzle the olive oil into the jug in a slow stream, with the blender still on, to incorporate into the mayonnaise. Season with salt, pepper and lemon juice to taste.

BASIC RAW VEGAN MAYONNAISE

Steps:

• Put the cashews and cauliflower in a food processor, and add the water until combined well.
• Slowly add the oil in one steady stream, and process until thick and creamy.
• Place the rest of the ingredients into the blender to taste, and process until smooth.
• Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
• **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

BASIC RAW VEGAN MAYONNAISE

Steps:

• 1. Put the cashews and cauliflower in a food processor, and add the water until combined well. 2. Slowly add the oil in one steady stream, and process until thick and creamy. 3. Place the rest of the ingredients into the blender to taste, and process until smooth. 4. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend. **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

HORSERADISH MAYONNAISE(VEGAN)

Steps:

• Put all of the ingredients in a bowl and whisk well to combine. Store covered in the fridge for up to 2 weeks. Enjoy!

VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD

Steps:

• blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
• store in the fridge for up to 5 days.
• Makes 1 cup for 6 servings.

VEGAN MAYONNAISE

Steps:

• Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
• Slowly drizzle in the oil and pulse until you get the consistency that you like.
• Store in an airtight container in the refrigerator for up to 2 weeks.

VEGAN ALMONDMILK MAYONNAISE

Steps:

• Blend all ingredients together in a blender. When smooth, place in a bowl and chill in the fridge (this will continue to thicken the mixture). Store in the fridge up to 5 days.
• As you can see, instead of using skim milk in the recipe I used Silk Pure Almond Unsweetened Original almondmilk. It's only 30 calories per serving, 100% free of lactose and dairy for you vegans out there, and non-GMO, too, which I appreciate! It also adds a little calcium punch to the mix - it has 50% more calcium per serving than skim milk.