Vegan Mayo Base Recipe
Updated: Dec 14, 2020
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This easy vegan mayo base is used in quite a few of my recipes. You'll see it in creamy salads, some creamy dressings, cheesecake, potato salad, and more. If I ever reference 'cream' or 'plain mayo' then this is the recipe you will need to use.
It's a pretty straightforward recipe but the trickiest part is ensuring that you blend it thoroughly without over blending. Blending this cream too much will cause it to separate and turn back to a liquid state. The best way to avoid this is by using a high-speed blender like the oh so awesome Vitamix line of blenders. But there are many more affordable blenders that will do as well. Here are two of my favorites at both ends of the price spectrum:
Oster (I've owned this in the past and it's a good bargain blender)
Vitamix ( this is what I have now)
*There is a downloadable recipe card at the end of this post so be sure to grab it for easy reference!
Vegan Mayo Base
Vegan & Plant-Based Recipes by Prahkeet M.
1 cup plant-based milk
1 cup vegetable oil or oil of your choice (I use sunflower oil)
1 tbsp apple cider vinegar
*Guar Gum -just a pinch (optional)
1. Add milk to blender and blend on high speed for 10 seconds.
2. SLOWLY add oil into the center hole while blender is still blending at high speed.
3. Immediately add vinegar and let blend for 5 seconds. The cream will form and swiftly thicken. Stop blender. Use a spoon to hand stir the mixture. Blend again on high for 5 seconds. Done!
Note: Your cream should be like very thick yogurt. Lower speed blenders may not thicken as easily. Add a pinch (less than 1/4 tsp) of Guar Gum powder while blending before adding the oil. This will help it to thicken. The Guar Gum is a great addition overall to reduce the amount of oil needed but it may alter the texture slightly, making it a tad less creamy (only slightly)
**DOWNLOAD FREE RECIPE CARD BELOW**