Recipe from Vegan Miam.
Yield: 6 servings
Vegan Mayo Base
½ cup soya milk, unsweetened (preferably West Soy)*
½ teaspoon table salt
½ teaspoon maple syrup
½ teaspoon coarse-grain mustard or mild version of dijon mustard
¾ cup sunflower or neutral oil
2 teaspoons pickled relish (kosher, not the sweet ones)
1 teaspoon drained capers, finely chopped
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
1 teaspoon chopped chives*
1 teaspoon finely chopped flat-leaf parsley*
¼ teaspoon freshly ground black pepper
1 teaspoon finely minced shallots (optional)
Salt to taste
Place all of the ‘vegan mayo base’ ingredients except for the oil in a high-speed blender and blend on high until ingredients are fully incorporated. Pause to scrape the sides of the blender and combine any ingredients that did not blend. Then switch to low speed and slowly add the oil until preferred mayo consistency is achieved.
If the mixture isn’t fully combined, turn the blender off and scrape the sides to incorporate all of the ingredients before blending again. If you need to stop and stir the mixture, do not leave it standing too long or your mayo may begin to separate or break.
Transfer your mayo to a glass container and stir in the tartar ingredients until fully incorporated. Season to taste – add additional fresh lemon juice, salt or pepper to taste. Refrigerate for an hour, allowing the flavors to meld and the mixture to thicken.
Keeping: Store the mayo base in the fridge for up to 1 week and add tartar ingredients when ready to use. Make sure you stir prior to using. For the best consistency and flavor, eat them within 2-3 days.
High-speed Blender alternative: If you do not have a powerful or high-speed blender, keep blending longer. It will take time but you should still be able to achieve the creamy mayo consistency.
Soya Milk: I haven’t tried the mayo recipe with nut-based milks yet, but I personally like soya milk. I especially like Westsoy Organic Unsweetened Soymilk because it has only two ingredients (filtered water and whole organic soybeans), giving it a clean, simple flavor.
If you want an alternative to chives and parsley, I would recommend tarragon and dill.