Vegan Mayo by @fitgreenmind

2 min

2 servings

🥛

100 ml

Soy milk

🌶️

5 ml

Gochujang

🫗

320 ml

Neutral oil

🍇

5 ml

White wine vinegar

🧂

1.5 g

Salt

🍯

5 ml

Agave syrup

  1. Measure
    • soy milk
    • gochujang

    Measure 100 ml soy milk and 1 tsp gochujang into a tall blending container.

  2. Blend
    • soy milk
    • gochujang

    Blend the soy milk and gochujang until the mixture is completely smooth.

  3. Pour
    • neutral vegetable oil

    Gradually pour in 315 ml neutral vegetable oil while continuously blending.

  4. Blend

    Blend for 30 to 40 seconds until the mayonnaise emulsifies and becomes thick.

  5. Add
    • white wine vinegar
    • agave syrup

    Add 1 tsp white wine vinegar and 1 tsp agave syrup to the thickened mayonnaise.

  6. Season
    • salt

    Season with salt to taste and blend briefly until evenly combined.

  7. Transfer

    Transfer the mayonnaise into 2 small clean jars and seal them.

Vegan Mayo by @fitgreenmind

2 min

2 servings

🥛

100 ml

Soy milk

🌶️

5 ml

Gochujang

🫗

320 ml

Neutral oil

🍇

5 ml

White wine vinegar

🧂

1.5 g

Salt

🍯

5 ml

Agave syrup

Preparation Steps

  1. Step 1/7

    Measure 100 ml soy milk and 1 tsp gochujang into a tall blending container.

    🥛soy milk
    🌶️gochujang
    🥛measuring jug
    🥄measuring spoons

  2. Step 2/7

    Blend the soy milk and gochujang until the mixture is completely smooth.

    🥛soy milk
    🌶️gochujang

  3. Step 3/7

    Gradually pour in 315 ml neutral vegetable oil while continuously blending.

    🫗neutral vegetable oil
    🥛measuring jug

  4. Step 4/7

    Blend for 30 to 40 seconds until the mayonnaise emulsifies and becomes thick.

  5. Step 5/7

    Add 1 tsp white wine vinegar and 1 tsp agave syrup to the thickened mayonnaise.

    🍇white wine vinegar
    🍯agave syrup
    🥄measuring spoons

  6. Step 6/7

    Season with salt to taste and blend briefly until evenly combined.

    🧂salt
    🥄measuring spoons

  7. Step 7/7

    Transfer the mayonnaise into 2 small clean jars and seal them.

    🫙small jars
    🥄spatula

Composition

Ingredients

Types

Plant-based dairy alternative, Condiment, Fermented food, Vinegar, Seasoning, Sweetener

Ingredients

Soy milk, Gochujang, Neutral oil, White wine vinegar, Salt, Agave syrup

Notes

Gochujang (optional), Neutral oil (250ml-350ml, important that it tastes neutral), Salt (to taste)

Allergens

Soy, Wheat, Sulfites

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Egg-Free, Lactose-free, Plant-based

Calories

498 kcal

Macro nutrients

Protein: 0.8g, Carbohydrates: 2.5g, Fat: 55g, Saturated fat: 5.5g, Fiber: 0.2g, Sugar: 1.5g

Nutritional Information

Minerals

Sodium: 150mg, Potassium: 15mg, Iron: 0.2mg

Vitamins

Vitamin E: 6mg, Vitamin K: 25mcg

Preparation

Time Information

Preparation

2 minutes

Overall

2 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

measuring jug, measuring spoons, small jars, spatula

Appliances

Blender

Type

Type

Type Of Dish

Condiment, Sauce, Dip

Occasions

Everyday meal, Picnic, Barbecue, Party

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

German, Korean

Geographic

to inform

Various

Aspect

Texture

Creamy, Thick, Smooth, Silky

Flavors

Rich, Tangy, Mildly sweet, Savory, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave unrefrigerated because the soy milk-based emulsion is perishable.), fridge : 5 days (Store in a clean airtight jar.,Keep refrigerated at or below 4°C / 40°F.,Use a clean utensil each time.), freezer : 0 min (Not recommended because the emulsion may separate after thawing.)