Vegan Mayonnaise 3 Ways

Serves: 10-12 servings
Cooks in: 5 minutes
Difficulty: 3/10
Gluten free

The creamiest vegan mayo, three ways.


Classic Mayo

1/2 cup/125ml Soy Milk
1 tsp Lemon Juice
1 tsp White Wine Vinegar
1 cup/250ml Grape Seed Oil

1 tsp Sea Salt


1 tbs Soy Sauce
1 tsp Sweet Smoked Paprika
1 tbs Maple
2 tsp Liquid Smoke
1 clove Garlic, minced

Pizza Box Style Garlic

2 cloves Garlic, minced
1 heaped Tbs Dried Mixed Herbs
pinch Sea Salt

For this recipe, I strongly recommend using a hand stick blender. Simply combine the milk, vinegar & lemon juice in a tall circular jug. Now, whilst blending, gradually add the oil. Keep blending until you’ve add all the oil & its turned into a creamy mayo like consistency.

Season with Salt to taste.

to make the baconaise simple mix in the baconaise flavourings to a batch of mayo & same for the garlic & herb.

The mayonnaise can be stored in the fridge in sealed containers for around a week. See the below tutorial video for additional tips.