Making your vegan mayonnaise at home is a hit or miss process. There’re many recipes that just don’t make the cut.
I bargained long and hard for this recipe with a friend of mine who’s also a chef in one of the Melbourne’s up beat burger places. It took some serious bribing, my Grandma’s well guarded secret ingredients spilled and a Revolver’s guest list to get to it.
So here it is a restaurant grade, super yummy homemade vegan mayonnaise recipe that will put your search to the end.
homemade vegan mayonnaise recipe
There’s quiet a lot of ingredients that goes into it but the actual process of making it is straight forward and quick.
Yield: 6 servings
- ½ onion, chopped
- 1 garlic clove, minced
- 2 tbsp white wine
- pinch of salt, nutmeg and pepper
- 1 tsp dry herbs mix
- 4 tbsp vegetable stock
- 2 tsp miso paste
- 1 cup firm tofu, chopped
- 2 tsp Dijon mustard
- 1 tbsp sugar
- 3 tbsp olive oil
- 2 tsp apple cider vinegar
- In a pan, combine onion, garlic, wine, salt, nutmeg, pepper, herbs and stock. Cook on medium heat until liquid has evaporated. Remove from heat and let it cool.
- In a blender or food processor combine onion mix and the rest of ingredients and blend until smooth and mayo like.