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Vegan Jalapeño Mayo

Whip up this easy, creamy vegan mayo in just 5 minutes! Made with simple ingredients like soy milk, oil, and a hint of Dijon mustard, this versatile recipe delivers a rich, tangy flavor. Add a jalapeño for a spicy twist! Perfect as a spread, dip, or dressing. You can omit the Jalapeño step if you want a regular mayo too!

Courses
Time
Prep Time: 5 mins Total Time: 5 mins
Description

Tasty AND Easy
~in 5 minutes
Servings ~2 cups or 16 oz

Ingredients
  • 1/2 Cup Soy Milk (Room temperature)
  • 1 Cup Oil (Neutral oil)
  • 1/2 Tsp Garlic Powder
  • 1 Tbsp Lemon Juice
  • 1 Tsp Dijon Mustard
  • 1/2 Tsp Salt
  • 1 Medium/Large Jalapeño (Optional for jalapeño mayo, depending on spice level use more)
Instructions
  1. Prepare the Base

    In a blender, combine the soy milk, lemon juice, Dijon mustard, garlic powder, and sea salt.
    Blend on medium speed for a few seconds until the mixture is smooth and well combined.

  2. Optional: Add Heat (for Jalapeño)

    Add 1 jalapeño(seeded for less heat or with seeds for extra spice) to the blender.
    Blend until smooth with the other ingredients before emulsifying.

  3. Emulsify the Mayo

    Slowly pour in the neutral oil.
    Continue blending until the mixture thickens and emulsifies into a creamy mayo consistency.

  4. Store and Serve

    Transfer the mayo to an airtight container and refrigerate for at least 15 minutes to set.
    Use within 5–7 days.

Read it online: https://itsromab.com/recipe/vegan-jalapeno-mayo/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab