Homemade Vegan Mayonnaise That’s Shelf Stable?

Is there such a thing as a homemade, shelf stable, vegan mayonnaise that won’t separate?

Dear Savvy Vegetarian:

Your recipes are awesome! I am looking for a homemade vegan mayonnaise that won’t separate and is shelf stable. Can you help me? Thanks, Patti P.

Savvy Vegetarian Advice

Thank you, Patti :-)

I don’t know if there is such a thing as homemade shelf stable mayonnaise! Any homemade vegan mayo will separate eventually. After all, it doesn’t have eggs or any of the food additives which make mayo shelf stable. But if your mayo separates, you can just use a fork or a whisk to beat it together again.

Anyway, here’s a mayo recipe from The 30 Minute Vegan cookbook by Mark Reinfield & Jennifer Murray – which I highly recommend b.t.w. – read the review.

Maybe this mayonnaise won’t separate – maybe it’s just the tofu mayonnaise that separates. :-)

1 1/2 cups safflower oil
3/4 cup soy milk
1/2 tsp Dijon mustard
1 tsp agave nectar (optional)
3/4 tsp sea salt, or to taste
1 1/2 tsp freshly squeezed lemon juice

Combine all the ingredients except the lemon juice in a blender and blend until smooth.

Slowly add the lemon juice through the top while blending, until the mixture thickens.

For best results store in an airtight glass container in the fridge and use within a week.

I suggest making mayo in small quantities, like 1/2 of the recipe above, and using it up quickly.

Here are a few ways to use up your homemade mayonnaise:
Carrot Apple Salad
Potato Salad
Vegan Spinach Dip

And did you know that you can also make vegan sour cream with vegan mayo? Just by beating in another 1 – 2 Tbsp lemon juice!

All the best, Judith Kingsbury