Shelf Stable Homemade Vegan Mayonnaise?
Looking for 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 Veg 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 homemade mayo separates, you can just use a fork or a spoon to beat it together again.
Here’s a mayo recipe from The 30 Minute Vegan cookbook by Mark Reinfield & Jennifer Murray – which I highly recommend. Maybe this recipe won’t separate.
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.
You could also try our tofu-mayonnaise-recipe.phpTofu Mayonnaise Recipe. It does separate slightly, but not enough that I consider it a problem.
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!
Judith Kingsbury, Savvy Vegetarian