I made a vegan mayonnaise while working on my Aer Disc review, and it came together so easily in a standard Vitamix container that I figured I should write a separate post. To make it more interesting, here is a vegan aioli recipe. (I just added garlic to the vegan mayo recipe, and it worked perfectly.)
This batch size is for a Vitamix container with a 3” blade (32-oz, 48-oz, or tall 64-oz). If you have a wide 64-oz container, you’ll have to double or triple this recipe. You do not need the Aer Disc to make mayonnaise emulsions with a Vitamix.
⅜ cup soy milk
2 cloves garlic
2 ¼ teaspoons lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
¾ cup oil (olive oil, vegetable oil, or a blend)
Blend all ingredients except for the oil at maximum speed until smooth, about 10 seconds. Reduce speed to 5, and slowly pour the oil through the hole in the lid while the machine is running. The mixture will start to thicken towards the end of the pour. Stop blending once all oil is incorporated.
It seems like it thickens slightly after blending stops, so if it seems a little thin in the container, don’t worry. I’ve made it twice with no problems with the sauce breaking. It should keep in the fridge for about a week.
If you want to avoid the soy milk, you can also make vegan mayonnaise with aquafaba.
Optional add-ins include hot sauce or herbs like tarragon or mint.
Enjoy your aioli! I had mine with roasted potatoes and asparagus.