How to make Vegan Mayonnaise (Sour Cream)
Learn how to make perfect Vegan Mayonnaise in less than 3 minutes with this quick and easy recipe! This dairy-free and egg-less mayo is perfect for salads, sandwiches and burger or as a sour cream dip for fries, hasselback potatoes and other snacks!
1 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 57 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | 13 mg |
| Fat | 6 g | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | 13 mg | ||
| Fiber | – |
Cook Time: 3 min Total Time: 3 min
Ingredients
100 ml soy milk (unsweetened (at room temperature))
½ tsp yellow mustard (medium hot)
¼ tsp salt
220 g canola or sunflower oil
½ tbsp lemon juice (or vinegar)
Instructions
Step 1
*Note: Watch the recipe video in the blog post above!
Step 2
Blend soy milk, mustard and salt with an immersion stick blender until smooth.
Step 3
Continue blending on high speed while slowly adding the oil until you have a creamy mayonnaise.
Step 4
Add the lemon juice last and blend again to combine.