Hello everyone! Today I’m here to leave you a recipe that I’ve been preparing for a long time and that has come to replace the mayonnaise with soy milk that I used to make. I share with you the recipe for my mayonnaise without eggs or milk, which is easy and quick (it takes less than 1 minute) and does not contain soy either.

Before I start, let me tell you that I know I’ve been uploading fewer recipes these last two months, but preparing the eBook of vegan Christmas recipes ‘Oh, Vegan Christmas’ took me a long time. But it has been well worth it! I am in love with the result and happy to see how many people have bought it already.


150 ml of aquafaba (liquid that comes in the pot of cooked chickpeas)
300 ml of sunflower oil
2 pinches of black salt
1 clove of garlic
1/2 lemon

Step by step

    How to make egg-free mayonnaise, vegan, soy-free, easy, easy vegan recipesHow to make egg-free mayonnaise, vegan, soy free, easy, easy vegan recipes​

  1. We will start by draining the liquid from a jar of chickpeas until we get 150 ml of aquafaba. We put it inside a container for a hand mixer.
  2. Then, we add 300 ml of sunflower oil, and with the mixer at minimum power placed at the bottom of the mixing container, we beat WITHOUT moving from top to bottom , until we get a thick white cream at the bottom of the pot.
  3. When the mayonnaise has curdled, we can beat from top to bottom at minimum power to distribute all the ingredients well. And that’s it, your mayonnaise is not going to cut.
  4. Now, we add 1 garlic, a squeeze of lemon and 2 pinches of black salt. Blend well until you get a homogeneous mass.
  5. Finally you can taste it and see if it lacks more egg flavor (if so, add more black salt), if you want it denser (add more sunflower oil) or if you want it more acidic (add more lemon).
  6. Store it in the fridge. It lasts perfectly for several days! And you can use it for your vegan sandwiches, fillings, Russian salad …
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