Soy mayonnaise is a plant-based alternative to traditional mayonnaise in which the eggs are replaced with soya milk. Its base consists of soya milk and vegetable oil, whisked into a thick emulsion. It is then flavoured with lemon juice or vinegar, salt and mustard.
Soy mayonnaise is similar to ordinary mayonnaise in both consistency and use. It works well in potato and vegetable salads, spreads, burgers and sandwiches, as well as a base for dressings or a dip in its own right.
The correct ratio of soya milk to oil is particularly important when making it at home. A standard version uses approximately twice as much oil as soya milk. The soya milk helps create a stable, creamy emulsion; recipes note that the same method does not work with rice drink, for example.
Homemade soy mayonnaise has the advantage of a simple ingredient list and can be flavoured to suit your preferences. Garlic, herbs, chilli or other spices can be added to the basic version to create different sauces and dips.
Recipe
Pour the soya milk into a tall, narrow container suitable for use with a stick blender. Begin blending the milk and gradually pour in the vegetable oil in a thin stream.
Continue blending until the mixture thickens to the consistency of mayonnaise. There should be approximately twice as much oil as soya milk.
Season the finished soy mayonnaise with salt, lemon juice and mustard. Blend briefly once more to distribute the seasoning evenly.
Cover the container and chill in the refrigerator for at least 30 minutes, where the soy mayonnaise will thicken further.