This recipe has a long and scattered history. But it works, so just trust me on that.
I believe the first place I saw this “milk mayo” concept was back in 2013 on Isa Chandra’s Post Punk Kitchen. I remember making the milk-based mayo back then and being quite impressed by the results.
Fast forward to a few years later, and I’m trying to make a basic (egg-based) mayo from scratch, but I want to see if I can make it in a Magic Bullet because every other method seemed so temperamental and tedious. I Googled if I could be done, and I tested out a method that worked very well. With a few specific steps, the Bullet produced an amazing mayo without having to use the volatile “slowly drizzle the oil for two minutes while you blend” method.
Fast forward a bit more, and I want to try to make my own vegan mayo again. Aquafaba mayos are not all the rage, so I decide to try one. I made the Minimalist Baker’s Recipe using the drizzle method and a stand mixer. I loved the flavor, but hated the process.
Last fast forward, I promise: I’m out of aquafaba mayo. I still have the chickpeas in the fridge from when I opened a can just just to steal the juice. I need more bean juice! But I don’t want to open up another can. What do I do?!
Ideas are swirling, I’m sifting through memories of mayos past, and I remember the milk mayo recipe, and then I remember how much I hated drizzling oil over my stand mixer, and I recall the Magic Bullet recipe, and everything just comes together reverse Big Bang style, and POOF! I have a recipe for soy milk mayo made in a Magic Bullet.
I added a bit of garlic powder to my recipe and I think it really knocks this sauce out of the park. My recipe calls for a full cup of oil, which I use to maximize the mayo to effort ratio. Using only ¾ cup of oil will produce a slightly creamier texture, but it’s your mayo now, so do you.
This is a super easy vegan mayo recipe that uses soy milk as an emulsifier. With just a few ingredients and a blender, you're on your way to the best vegan mayo of your life!
- ⅓ cup soy milk
- 1/4 tsp ground mustard
- 1/4 tsp sea salt
- 1 1/2 tsp apple cider vinegar
- 1 cup sunflower oil, divided
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder (optional but very encouraged)
- Magic bullet or blender
Add the soy milk, mustard, salt, garlic powder, and vinegar to a Magic Bullet Blender cup. Screw on the whipping blade. Blend for 30 seconds.
Add 1/4 cup of oil, and slowly pulse 10 time. Add another 1/4 cup of oil, and pulse 10 more times. Repeat this process until you have 1/4 cup of oil remaining. When you add the last 1/4 cup of oil, add the maple syrup along with it. Continue to pulse 10 times, and then let the blender run for about 30 seconds. As the mayo thickens, it may get away from the blades. Don't be afraid to shake or tap the blender to redistribute the thickening mayo.
Pour into a sealed container, and refrigerate until ready to use.
I have not tried this particular recipe with any other plant milks. I'm sure it can be done. Go for it.