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Vegan Mayo: All Natural and with BeetRoots

Plato Appetizer
Cocina Mediterranean
Keyword Mayonaisse, vegan
Tiempo total 20 minutes


  • 200 ml  Almond Milk
  • 200 ml Olive oil
  • 1/2 tbsp salt
  • 1 clove of garlic
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Mustard
  • 1 Small piece of cooked Beetroot

Elaboración paso a paso

  1. Have all your ingredients ready and at room temperature, so they can be combined better, especially the milk.

  2. In a mixer, combine the Almond milk, mustard, salt, and garlic mix well until everything is combined evenly.

  3. While the mixer is going, reduce the speed and slowly add in the olive oil little by little in a continuous and thin thread.

  4. After you’ve added in about 150 ml of the olive oil, add in a splash of the Apple Cider vinegar and then continue mixing in the rest of the olive oil , don’t stop the mixer so that everything can be blended evenly and well. The oil is what makes the mixture thicker, so add more or less depending on the consistency you want your mayo to have.

  5. Once the Vegan Mayo is ready, taste it and readjust the amount of salt or add in more oil to get the consistency you want; or at this point, you can also add the vegetable of your choice, in this case, we chose beets.

Notas de la Receta

If you add in the beets, it is important to add it in after adding all the olive oil while continuing to beat the mixture. That way you can have two options: natural or with beets.