Vegan Garlic Mayo
Creamy, flavorful, and 100% plant-based, this Vegan Garlic Mayo is a game-changer for your condiment collection! Made with simple yet powerhouse ingredients like aquafaba, unsweetened soy milk, and fresh garlic, this recipe delivers the rich, garlicky punch of traditional mayonnaise while staying completely egg-free and dairy-free. Perfectly emulsified with a hint of tang from apple cider vinegar and lemon juice, this quick 10-minute recipe comes together easily in a blender, creating a velvety, spreadable texture. Whether you're slathering it on sandwiches, using it as a dip for crispy fries, or adding it to salad dressings, this homemade vegan mayo is a must-have for plant-based cooking enthusiasts. Plus, it's packed with keywords like "vegan mayonnaise," "easy dairy-free recipe," and "garlic mayo," ensuring you’ll attract both taste buds and web traffic!
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Ingredients
- 3 tablespoons Aquafaba (liquid from canned chickpeas)
- 1 cup Unsweetened soy milk
- 2 medium Garlic cloves
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 1 cup Neutral oil (like canola or sunflower oil)
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Peel the garlic cloves and mince them finely or crush them using a garlic press.
Step 2
In a food processor or blender, combine aquafaba, soy milk, minced garlic, apple cider vinegar, lemon juice, Dijon mustard, and salt. Blend on high speed until the mixture is smooth.
Step 3
With the food processor or blender running on low speed, slowly drizzle in the neutral oil. This should be done gradually to allow the mixture to emulsify and thicken.
Step 4
Continue blending until the mixture reaches a creamy and thick consistency similar to traditional mayonnaise.
Step 5
Taste the mayo and adjust seasoning if necessary, adding more salt or lemon juice to taste.
Step 6
Add the ground black pepper and blend for a few more seconds.
Step 7
Transfer the vegan garlic mayo to a clean jar or airtight container and refrigerate for at least 30 minutes before using to let the flavors meld together.
Step 8
Store the vegan garlic mayo in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (587.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2144.7 |
| Total Fat 241.7g | 0% |
| Saturated Fat 17.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1388.0mg | 0% |
| Total Carbohydrate 8.8g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 1.5g | |
| Protein 7.8g | 0% |
| Vitamin D 119.5IU | 0% |
| Calcium 319.3mg | 0% |
| Iron 1.4mg | 0% |
| Potassium 379.2mg | 0% |
Source of Calories