Vegan Mayo Delight: A Simple Swap for Traditional Mayo Lovers

Embrace a healthier eating approach during the Lent season or any time of the year by making a simple yet impactful swap – replace traditional mayonnaise with a delightful vegan alternative. Traditional mayo, laden with eggs, can be easily substituted with egg-free veg mayo, aligning with vegetarian preferences.

Vegan mayo is crafted using plant-based alternatives like soy milk, almond milk, or other non-dairy options, ensuring a smooth texture. Although it may have a slightly different taste due to the absence of eggs, veg mayo mimics the flavour of traditional mayo effectively. Moreover, it is naturally cholesterol-free, and depending on the oil used, it may offer a better balance of unsaturated fats.

Ingredients

1 cup neutral-flavoured oil (e.g., grapeseed or sunflower oil)

1 tablespoon apple cider vinegar or white vinegar

1 teaspoon Dijon mustard

1 teaspoon maple syrup or agave nectar (optional, for sweetness)

1/2 teaspoon salt

1/4 teaspoon garlic powder (optional, for flavour)

Instructions

In a blender or food processor, combine apple cider vinegar, Dijon mustard, salt, and optional garlic powder.

Start blending on low speed and gradually add the oil in a thin stream. Continue blending until the mixture thickens.

Increase the blender speed as the mixture thickens, blending until a smooth and creamy consistency is achieved.

Taste the vegan mayo and adjust salt or add sweetener if desired. Blend again to combine.

Transfer the vegan mayo to a clean, airtight container.

Refrigerate for at least 30 minutes before use to allow flavours to meld and the mayo to set.

Enjoy your vegan mayo as a sandwich spread, in salads, or as a base for dressings and sauces, offering a delicious and healthier alternative to traditional mayo.