Name: Quick Almond Milk Vegan Mayonnaise
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 300g
Cuisine: American
Ingredients: 100 ml unsweetened unflavored almond milk; 10 ml lemon juice; 5 g dijon mustard; 2 g fine sea salt; 200 ml neutral oil

Equipment

Immersion blender

or High-speed upright blender

Tall narrow blending jar

or Wide-mouth glass mason jar

Ingredients

20 servings

Emulsion Base

100 ml unsweetened unflavored almond milk, room temperature
10 ml lemon juice, freshly squeezed
5 g dijon mustard
2 g fine sea salt

Lipid Layer

200 ml neutral oil

Nutrition (per serving)

Calories

Protein

Carbs

10g

Fat

Fiber

Sugar

45mg

Sodium

Method

Combine the room temperature almond milk, lemon juice, Dijon mustard, and fine sea salt in a tall, narrow blending jar. It is crucial that the milk is near 20 C / 68 F to ensure proper emulsification.

Carefully pour the neutral oil over the almond milk mixture. Allow the mixture to sit completely undisturbed for 1 minute so the oil floats to the top and clearly separates from the milk layer below.

Insert the immersion blender all the way to the bottom of the jar. Turn it on high speed and hold it completely still against the base for about 1 minute. Watch as the bottom layer turns stark white and thickens.

1mLook for: Bottom inch of the liquid transforms into an opaque, white, thick cream.

Once a thick white base forms at the bottom, slowly tilt and raise the immersion blender up and down. This gentle motion pulls the remaining oil on top into the vortex, emulsifying it completely into a thick mayonnaise.

1mFeel: The blender feels heavy and encounters resistance as it moves through the thick sauce.

Transfer the finished mayonnaise into an airtight container. Refrigerate it for 15 minutes before using; the cooling process solidifies the fats and thickens the sauce to a perfect spreadable consistency.

15m

Chef's Notes

Temperature is the absolute most critical factor for a stable vegan emulsion. Almond milk straight from the refrigerator will seize and repel the oil, resulting in a broken, soupy mixture.
For the most authentic mayonnaise flavor, select an oil with a completely neutral taste profile. Grapeseed, safflower, or expeller-pressed canola oil work brilliantly. Extra virgin olive oil will impart a bitter, overwhelming taste due to its robust polyphenols.
The geometry of your blending vessel is not optional for the immersion blender method. The jar should be just slightly wider than the head of your blender to force the oil and milk together through the blades in a tight space, guaranteeing a rapid emulsion.