You can buy commercial brands of vegan mayonnaise, but why not make your own?
This recipe will take you less than 10 minutes with a blender. It will keep for 2-3 weeks, although it does tend to separate. In that case, you can either pour out the liquid (careful–all the mayo can glop out suddenly–) or just stir it back in.
And I have not had success using almond or rice milk, just soymilk. So if you don’t do soy, you’ll need to look elsewhere. (You can read more about why soy works, and the science behind mayonnaise here.)
Recipe Vegan Mayonnaise
- 1/2 cup soymilk
- 1 TABLESPOON vinegar
- 1 TABLESPOON lemon juice
- 1 TABLESPOON sugar
- 1/4 teaspoon paprika
- 1/2 teaspoon mustard powder
- 1-1/4 teaspoon salt
- 1-1/4 cups canola oil
Place all ingredients in the blender. Blend on low speed until it emulsifies and gets thicker, about 10-15 seconds.
Do not overblend, or you could break the emulsion, and it will get all runny.
In that case, use it as the base for salad dressing, because I don’t know how to fix it. But it usually doesn’t happen that way.