Homemade Vegenaise


Vegenaise, the classic vegan mayonnaise spread, is an easy and delicious substitution when you’re trying to cook healthier and smarter. Even the most health food averse won’t taste the difference. With countless uses, ranging from the expected mayo-Vegenaise swap to the unexpected uses in baked goods, soups, creamy pasta sauces, and beyond, Vegenaise has become an indispensable ingredient in my cooking. But at upwards of four dollars a jar, it made sense to figure out how to make it at home. It’s also not widely found everywhere, so this recipe comes in handy if you’re in a place that doesn’t sell it. The recipe below can easily be doubled, and it keeps as long as your soy milk would. Store in mason jars in your fridge.


  • 1/2 cup full-fat soy milk (unsweetened and non-flavored)
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon honey {or light organic agave or maple syrup if you are vegan}
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon Dijon mustard
  • 1/2 cup grapeseed oil
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste


Place all the ingredients except the oil in a blender and blitz on high-speed until creamy and combined. With your blender on a low speed, slowly stream in the oil to emulsify the mixture. Scrape down the sides of your blender, mix again, and season to taste, adding more salt, pepper, lemon, or mustard as needed. If your mix comes out too thick, add a splash of water or almond milk. If it comes out too thin, add a bit more olive oil or grapeseed oil. It will thicken significantly as it chills in your fridge. Give the jar a good shake before you enjoy it.

Note: The soy milk seems to work best here, providing a thicker result than any other non-dairy milk.

Photo Credit: www.followyourheart.com

Leave a Reply