Main Page
Fast and tasty
Lean mayonnaise with soy milk

Lean Soy Milk Mayonnaise

Low-calorie, delicious — with this mayonnaise you'll definitely slim down! Soy is a plant protein that stands in beautifully for egg yolk in mayonnaise! And it's easier to make vegan mayonnaise with vinegar than with lemon juice. I don't like plant-based mayonnaises that have to be thickened with flour or starch of some kind — they leave an unpleasant feel in my mouth. This recipe has none of that; it's a perfect dressing for cold salads, with a very delicate flavor.

ninaola

Recipe author

Composition / ingredients

Servings:

Soy milk (mine is 2.7% fat, but 3% is even better; never soy-rice milk!)

Vinegar (wine or apple cider)

Vegetable oil

Mustard

Garlic (half a small clove)

0.5

Bell pepper (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 87 % 27 g

Carbohydrates 13 % 4 g

252 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

The ingredients and a whisk for whipping.
Step 2:

Crush the mustard.
Step 3:

...and the garlic with salt.
Step 4:

Mix all the seasonings into a paste.
Step 5:

Whisk them together with the soy milk.
Step 6:

After adding the vinegar, a foam has already formed, holding the marks of the whisk.
Step 7:

Whisk at low speed, adding the oil drop by drop, until you have a thick foam full of fine bubbles. Pour it into a small container and refrigerate — it will thicken even more.
Step 8:

As you can see, the consistency is thick — the mayonnaise mounds up and doesn't spread into a puddle.

It helps to have a mixer for this mayonnaise, though in the old days it was whipped by hand. It's also very important that all the ingredients be at the same room temperature. Never use anything straight from the fridge — take everything out a few hours ahead and let it sit where you'll be working. It's even better to rinse the whipping bowl and whisk in hot water right before use. So... — crush the mustard seeds (or use a pinch of mustard powder); — finely chop the garlic, add salt, and grind all the seasonings together into a smooth paste; — scrape the paste out of the mortar and mix it with the soy milk in a tall, narrow vessel; — whisk the milk and seasonings at the slowest speed; — I deliberately photographed it so you can see: even at this stage a thick foam forms that you could already use as a salad dressing; — to turn it into mayonnaise, start drizzling in the vegetable oil drop by drop without stopping the SLOW whisking. Never speed up — you'll ruin the whole thing. After a while you should have a thick foam. I took an extra photo on a plate rather than in a dish so you can see it really isn't runny — it holds its shape. The mayonnaise is essentially ready. You can use it right away, but if you let it rest a few hours in the fridge, its consistency will become even more stable.