Eggless Mayo

This eggless mayo cracks the vegan condiment code with a single technique: drizzle oil into soy milk so slowly that the lecithin proteins in the soy milk catch every droplet and lock the whole thing into a stable, glossy emulsion. The result is creamy, tangy, and spreadable, with none of the slick aftertaste that ruins so many vegan mayo attempts.

Apple cider vinegar does most of the flavor heavy lifting here. It brings the trademark mayo tang along with a subtle fruity background note that white vinegar simply doesn’t deliver. A spoon of maple syrup rounds out the acidity so the spread tastes balanced instead of sharp.

The oil ratio is what builds the texture. It looks like a lot, but mayonnaise is mostly fat by definition. Going lower turns the result thin and pourable instead of scoopable.

Use this anywhere regular mayo lives: smeared on sandwiches, folded into coleslaw, stirred into potato salad, or whisked into a quick aioli with a clove of crushed garlic. It keeps in the fridge for about a week in a sealed jar.

Kitchen Tips

• Use unsweetened, unflavored soy milk. Vanilla or sweetened versions will turn the mayo into something weird.
• A neutral oil like grapeseed or refined sunflower keeps the flavor clean. Olive oil overwhelms.
• If the emulsion breaks (the oil separates), start over with fresh soy milk and slowly drizzle the broken mixture back in.
• All ingredients should be at room temperature. Cold ingredients refuse to emulsify properly.

Variations

• Stir in a clove of crushed garlic and a squeeze of lemon for an instant vegan aioli.
• Whisk in a teaspoon of Dijon mustard and chopped fresh dill for a Scandinavian-leaning sandwich spread.
• Add a tablespoon of chipotle in adobo for a smoky, spicy mayo for burgers.