Comments on: Vegan Mayo (Thick and Creamy)

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 06 Oct 2023 09:54:35 +0000

In reply to Kathy The FUN Baker. Thanks for sharing Kathy :) and thanks for your great review!

By: Kathy The FUN Baker

Kathy The FUN Baker — Wed, 04 Oct 2023 17:11:52 +0000

Hi Alison,
I appreciate your recipe! Thank you for sharing it with all of us!!
For any non-vegans out there who might happen to read this & just want a good homemade low cholesterol mayo…I made it with avocado oil & reconstituted powdered milk in place of soy milk. I needed it to be low cholesterol (for me) & it was also for a friend who has severe peanut & soy allergies so she can’t eat things even processed with peanuts–leaving out the possibility of almond or cashew milk as substitutes. Anyway, it emulsified Very well & turned out delish!! Thanks again!!! ((HUGS!!)) <3

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 10 Jul 2023 15:10:55 +0000

In reply to Lisa. So glad you enjoyed the recipe Lisa! Thanks for your great review!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 10 Jul 2023 15:08:42 +0000

In reply to Anne Temple. That's so cool Anne! Thanks for your review!!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 10 Jul 2023 15:07:59 +0000

In reply to Anne Temple. Hi Anne, Don’t switch out the soy milk for another non-dairy milk. Soy milk emulsifies very well and other plant milks may not.

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Thu, 06 Jul 2023 13:58:14 +0000

In reply to Geo. Thanks for sharing your experience Geo! So glad it turned out good! :)

By: Geo

Geo — Wed, 31 May 2023 22:31:29 +0000

Thanks for the recipe. It made a great base for experimenting. Below is my experience:

I followed the recipe precisely (including room temp milk) but used all olive oil with a bit of EVOO, and ended up with a curdled milk suspension in oil. No amount of immersion blending worked. It sorta kinda tried to homogenize but would not.
So I added a ¼ tsp mustard seed (since that’s an emulsifier) and that sorta helped, but still mostly an oil suspension and not mayo.

About to give up, I added even more (cold) soy milk and voila, that worked like magic.
We use westsoy unsweetened milk which makes great yogurt, soft cheese, etc. so I don’t think it’s the milk. I do think the milk should be colder than room temp, but maybe that was just me.
But from my experience a 1 to 1 ratio of oil to (cold-ish) milk worked perfectly and the ¼ tsp mustard seed didn’t hurt at all 🙂 (I didn’t want mustard mayo, so you cannot taste it at all).

Thanks again for the recipe. Vegan mayo had been my white whale, until now 🙂

By: Lisa

Lisa — Wed, 24 May 2023 01:25:46 +0000

Just made this as an emergency mayo because we ran out of store-bought vegan mayo. I followed your directions exactly, and the mayo turned out perfectly. We will never go back to store bought again! Thanks for the recipe.

By: Bronya

Bronya — Fri, 07 Apr 2023 03:07:18 +0000

Amazing. Before I made this recipe, I tried another recipe which was almost the same, but used apple cider vinegar. Perhaps it was because the apple cider vinegar I used was one with a mother and very strong, I’m not sure, but the mayonaisse was very thin and separated completely in the fridge. When I tried starting again with white wine vinegar, there it was, thick and yummy. What’s more, when I was trying to fix my original mayonaisse, I read that adding a mayonaisse that remained liquid, to a tablespoon of one that had worked, slowly, could make the whole lot work. It did. My only problem is that now I have too much mayonaisse. Could I freeze it?

By: Anne Temple

Anne Temple — Fri, 03 Feb 2023 19:43:41 +0000

I made your recipe yesterday and then today I decided to make a cake recipe that needed ricotta cheese (sorry — not vegan) and I only had half of the amount I needed so I used 3/4 cup of your mayo in the recipe and wow — was it ever good and moist!!!! Who knew!