5 Ingredients Soy Milk Mayonnaise in 30 Seconds

豆漿美乃滋【素食沙拉醬】沒有蛋奶 Vegan Soy Milk Mayonnaise Recipe @beanpandacook

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Soy milk can replace eggs to make vegan mayonnaise. You only need 5 ingredients to make it and it’s ready in just 30 seconds !  Although vegan mayonnaise is healthier and cholesterol-free, it’s not a healthy food either, so eat it occasionally.

自製千島醬 田園沙拉醬【無蛋奶全蔬食】簡易又美味不私藏 Homemade Thousand Salad Dressing Recipe Egg Free

The original salad dressing was simply a mixture of oil, vinegar, and salt poured over vegetables and tossed. However, oil and vinegar don’t mix well and it was difficult to get an even consistency. The Spanish discovered that egg yolk could act as a natural emulsifier to perfectly marry the oil and vinegar, never separate again. Thus, the semi-solid sauce, Mayonnaise, was born, also known as egg yolk sauce or “mayo” for short. It quickly spread around the world and gave rise to countless variations of salad dressings. My favorite dressings are Caesar and Thousand Island.

Eating salad isn’t gain weight, but the delicious and addictive taste of mayonnaise, with its sour and sweet flavor, can make you eat too much and lead to weight gain. Mayonnaise is essentially oil (just look at the ingredient list below) and the more oil there is, the thicker the texture becomes. That’s why it’s on Fat Ding’s list of devil foods, and I only make it once a month at most. Don’t think that making soy milk is healthy; no matter what, high fat content is not healthy. You can’t just eat a small spoonful of it either.

豆漿美乃滋【無蛋無奶】5 Ingredients Soy Milk Mayonnaise in 30 Seconds


  • 50 g ( 4 & 1/2 tbsp ) Soy Milk  50 g
  • 75 g ( 7 tbsp ) Camellia Oil 75 g ( extra virgin olive oil has a stronger flavour )
  • 30 g ( 2 tbsp ) Maple Syrup 30 g
  • 15 g ( 1 tbsp ) Lemon Juice 15 g
  • 1/4 tsp Himalayan Salt



1. Combine all the ingredients in the blender cup

2. Place the immersion blender in so that it sits firmly on the bottom of the cup and pulse until the mayonnaise emulsify. Once most of the vegan mayonnaise has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top. If you like thicker consistency, add more oil.

3. Pour into a clean jar, chill it will become a little harder. It can be stored in refrigerator for about 1 week.


  • 無糖豆漿 Soy Milk 50 g ( 4 又 1/2 大匙 )
  • 冷壓苦茶油 Camellia Oil 75 g (7 大匙)
  • 楓糖漿 Maple Syrup 30 g ( 2 大匙 )
  • 檸檬汁 Lemon Juice 15 g (1 大匙)
  • 岩鹽 Himalayan Salt 1/4 小匙
  1. 在手持攪拌棒容器裡,依序加入楓糖漿、岩鹽、檸濛汁、豆漿及苦茶油。油比水輕,浮在上方正常的
  2. 攪拌棒放入容器底部,開動攪拌機,底部的豆漿慢慢開始乳化成濃稠狀態,將攪拌棒上下拉動,讓整體的油脂均勻混合即成。試味,如不夠甜或不夠濃稠,再加糖和油,自己調整
  3. 倒入乾淨的玻璃瓶,冷藏後會凝固和變硬一點。冰箱冷藏可保存約 1 週。取用時用乾淨無水的湯匙舀出


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