1/2 cup soy milk (or other non-dairy milk)

1/2 tablespoon dijon mustard

2 tablespoons white vinegar

1 tablespoon lemon juice

1/2 teaspoon salt

2 teaspoons sugar

up to 1 1/4 canola oil

Recipe adapted from Miyoko Schinner's "Classic Eggless Mayonnaise" in "The homemade Vegan Pantry"

​Just Like Just Mayo

Quietly Vegan


  1. Place the nondairy milk, mustard, white vinegar, lemon juice, salt and sugar in a blender and process briefly.
  2. Turn the speed up to medium high and add the oil in a very thin, steady stream until the mixture turns very thick an dis hard to process.  This thickening will quickly, not gradually, and may take several minutes.  (The amount of oil needed will depend on how slowly you pour and the speed of your blender.)
  3. Pour into a glass container and keep for up to 1 month.

Makes approximately 1 1/2 cups

I understand, I really do. Why in the world would anyone bother to make her own mayonnaise - especially now that Just Mayo can be found nearly everywhere???  Trust me, this recipe is absolutely worth the few minutes it takes to throw together. It is based on a recipe by Miyoko Schinner, but made to taste much more like the Just Mayo we all adore!