Store cupboard recipe 1: Vegan (garlic) mayonnaise

One of the first things we did when we became vegan a few years ago was to invest in a powerful mixer. We chose a German one – ‘bianco di puro’ – developed with a vegan lifestyle in mind. In fact the company promotes veganism with their product at fairs and exhibitions nationwide.

It was a fabulous investment, and we use it several times a week. I make my cashew sauce with it, but the best thing I use it for is our mayonnaise. Finding a tasty egg-free mayo is not easy in Germany, so a few years ago I started experimenting. It took several attempts to get it right and it has been fine-tuned over time as well. I would like to share this ‘recipe’ with you today as all the ingredients are probably in your pantry. But do bear in mind that differing ingredients and mixers may produce different results and patience is required until it turns out perfectly!

You will need:

  • 100ml soya milk
  • 1 1/2 tsps white wine vinegar
  • 1/4 tsp salt
  • 1/2 tsp dried mustard
  • 1 clove of garlic (optional)
  • 150 ml vegetable oil (I use about 100 ml rapeseed oil and 50 ml sunflower oil, but you can experiment to find what you like best)

Mix all of the ingredients except the oil in your mixer at high speed for about 20 seconds.

Set the speed to low and now gradually add the oil with the motor running. When all the oil is added, switch to high speed for about ten seconds. Your mixture should now be creamy and have a thick mayonnaise consistency. Refrigerate until using and eat within 24 hours. (It may start to separate if kept longer.)

I do hope you will try this if you have a high-speed mixer. It does work in a normal mixer too, but my experience was that it did not thicken up as much. It tastes fantastic just with bread and salad, and is ideal (without the garlic) for homemade coleslaw too. 😃

Seasonal Tip: adding a leaf or two of wild garlic instead of using normal garlic gives it a delicate garlic flavour and a beautiful green tinge. 😃

Thanks for reading!

 

 

28 thoughts on “Store cupboard recipe 1: Vegan (garlic) mayonnaise

    • I have never tried any other milk Eliza, so can’t be sure. I buy organic European soya milk. Soya milk in general is high in protein which means it curdles like normal milk if an acid like vinegar or lemon juice is added to it. So I doubt if the others would work as well. Coconut probably not. Oat milk might work as it also has quite a high protein content. If you try any, do let me know how it went! 😃

  1. Cathy thank you very much for your recipe. It looks delicious. I will have to try it later, since we are confined at home until April 11 and we have been at home for 15 days. I don’t have Soy milk at home and going shopping without a brand is crazy. But when this is over, I’ll make your mayonnaise. I hope you have good weather and gardening and cooking. Take care. Affectionate greetings from Margarita xx

  2. That sounds easy and interesting, thanks for sharing, Cathy. We love mayonnaise with lobster which is not quite vegan, I know. 😉 Hope all is well with you too, gardening and cooking definitely help in times like these, take care xx

    • If it doesn‘t warm up soon and I carry on cooking like recently I won‘t be able to get out the door! 😜 We are fine and just about retaining our sanity… but only just! 🤪🤓 🤠

  3. I’ll share your recipe with my husband. He’s on an extreme low-sodium diet so he makes a lot of what we eat from scratch. He’d probably take out the salt, though, which might make it far less tasty!

    • Hi Kris. Okay, it is only a tiny bit of salt in the whole recipe, but adding other herbs or spices and maybe onion powder would solve the problem. 😉

  4. Thank you for this recipe. I absolutely hate store bought jars of mayonnaise from a health point of view, but this provides a wonderful alternative. Sounds delicious and I can’t wait to try it out. We are almost 100% plant based at home, so this is very helpful.
    Thanks
    Peta

  5. Great recipe Cathy, thanks (even though I’m not vegan) – and the rosti look great too (thank goodness I’ve already eaten tonight!)

  6. I had to smile at the mention of the wild garlic. I know it is that time of the year for it to be found there as one of the German Michelin starred chefs recently shared several recipes using wild garlic.

    • Hi Karen. I haven‘t found a spot where it grows near our new home yet, and when I asked a neighbour he hesitated for a split second before answering that he didn‘t know of any either… wild garlic patches are best kept secrets, like the best mushrooming spots too! 😉 (Have planted some, but it will take a while to get established!)

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