I’ve experimented with many variations of homemade vegan mayo. I worked with aquafaba when that was a thing. I worked with soft tofu…and mildly firm tofu…and had some luck in creating something similar to mayo. But in the end, I didn’t like the sort of chalky background sensation I had from tofu – despite using my high-speed blender. I finally landed on my method of emulsifying soy milk, soy yogurt, lemon, mustard and oil to create a condiment that looks and tastes the part – it’s my mayonnaise double…and it plays the role perfectly.
I use this base version of
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