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vegan mayonnaise

Updated 2013, making in a high speed blender with no grit


storage bowl
high speed blender (I use vitamix)

1/4 cup
medium size russet potato, cooked well
not packed down (or more if you like a thicker and fluffy mayonnaise
1/2 cup
soy milk
1 cup
light oil (canola or safflower or other of choice)
1/2 teaspoon
white pepper (or spice of your choice)
1/2 teaspoon
dry mustard powder (or spice of your choice)
2 teaspoons
salt (to taste maybe more, maybe less)
1 Tbsp
cider vinegar
1 Tbsp
fresh lemon juice

Makes around 2 cups (or more) volume
  1. Cut out your potato and place the fluffy cooked hot or warm middle in the measuring cup and do not pack down tight, but do pack slightly.
  2. Add the soy milk and blend on high speed until mixed thoroughly. Looks like watery mashers.  (if it does not look like very watery mashers, add potato, a little at a time, until it does, pulse until very well combined)
  3. Add the oil 1/4 cup at a time, in steady streams and blend on high each 1/4 cup until fluffy.  When all oil is incorporated, blend for a while until you really see the mayonnaise set up, while scraping and moving the bottom of the blended mixture around with spatula.
  4. Add your spices and vinegar and lemon juice, and blend again on high and it will fluff up even more.
This will completely stay set up in the fridge and not become watery.  

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