Take a batch of egg-free mayonnaise, add some of your own vegan honey and a measure of mustard and you have a homemade vegan honey mustard mayonnaise. Perfect for burgers or a spread in a sandwich, stir through a coleslaw or use as a dip for a polenta chip. A vegan honey mayo isn’t just a summer dressing, imagine it used through mashed potatoes.
This creamy condiment that can be as sweet and spicy as you like. You can of course combine your favourite store bought ingredients, but isn’t it nice to know it is possible to make your own homemade vegan honey mustard mayonnaise from scratch.
Homemade Vegan Honey Mustard Mayonnaise
In a bowl add your choice of plant-based mayonnaise, for an oil free option you can use a cashew yoghurt.
Add a tablespoon each of mustard and vegan honey. Taste and decide if you want more of either. Season to taste.
- 1/3 cup unsweetened soy milk
- 1 tsp apple cider vinegar
- 1 tsp dijon or white wine mustard
- 1/2 tsp sea salt
- 1 tsp lemon juice
- 1/3 cup extra virgin olive oil
- 1/3 cup sunflower of canola oil
Use room temperature soy milk and lemon juice, if they are fridge temperature they do not easily emulsify.
Use a stick blender or high speed blender to combine the soy milk, mustard, salt, apple cider vinegar and lemon juice.
Slowly drizzle in the oils while mixing until it emulsifies and you have a thick and glossy soy mayonnaise.