Gang/Type: Sauce
Ergibt/Yield: 1 small jar
  • 50 ml (3 tbsp) soy milk
  • 100 ml (6 tbsp) oil
  • 1 1/2 tsp herb vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  1. Blend all ingredients in the Personal Blender or any other blender until solid. It takes between 10 and 30 seconds.
  2. Pour the mayo in a srew top jar and store in the fridge. Use within 1 - 2 weeks.
When you exchange 1/4 of the oil with garlic oil you'll get a super quick aioli. Find infos to my beloved Personal Blender here. This mayo doesn't thicken with every soy milk (it has something to do with the protein content and soy lecithin). But it will work with this brands: - Alpro organic (I always use this one) - Alpro unsweetened - Alpro original calcium and original fresh - Alpro light and light fresh - Provamel soy natural - Provamel soy calcium. I haven't tried more yet. Please tell me, when you found a soy milk that works or also when it doesn't. I'll refresh this list then.
Recipe by Blueberry Vegan at