How to make vegan mayo with soy lechitin, oil and water without failing
I have soy lecithin with me. How do I blend this with water and oil to make vegan mayonnaise? I have tried a lot of times but every time I get a thin oily watery stuff.
The procedure is-
1)Mix 2 tbsp lecithin with 3 tbsp water.
2)Add the mixture with 1 tbsp oil and mix in the blender.
3)Repeat step 2 four times.
No matter how much oil I add, it doesn't work. When I use homemade soymilk instead of water+lecithin, it works.
Best Answer
When you add soy lecithin to your water-oil mixture and agitate it, it only helps to combine oil and water but does not give it the consistency of egg-based mayonnaise. It's way more fluid/watery. This video explains the chemical process behind this emulsion and gives you an idea of how this mix would look like and why. If you are really interested in the chemistry behind it.
To give your vegan mayo the body and stability of egg-based mayo when mixing it, you would need to add a base like vegetable or tofu when mixing soy lecithin, oil, and water.
The Soya milk works as it contains natural emulsifiers which bind the oil to make it nice and fluffy and mayo-like.
I found this blog post very helpful when making vegan mayo with a friend for the first time. The eggplant really does the trick!
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How do you fix vegan mayo that did not emulsify?
Try adding lecithin and beating some more. A last resort would be to beat in some tofu or vegan cream cheese. This will thicken your mayonnaise, but it will also change its flavor and character.Why is my vegan mayo not thickening?
Important: If mayonnaise doesn't thicken: 1- Start the process by using a small amount of the thin or broken mayonnaise and emulsify with the remaining oil. 2- Add alternately the remaining mixture that has not thicken and oil. 3- Use more oil than the recipe calls for if necessary.What emulsifies vegan mayo?
Soy milk is the best choice for this recipe because it acts as an emulsifier, but I've also made it using almond milk and it works. However, it's not the same, so I really suggest you use soy milk because you'll get the most delightful mayo you've ever tried!How much lecithin is in mayonnaise?
For an emulsion lecithin will usually be added as 0.5% to 1% of the liquid by weight. To help strengthen the emulsion you can also add some xanthan gum at a 0.1% to 0.4% ratio, which has the sometimes desired benefit of slightly thickening it.THICK VEGAN MAYO RECIPE | ULTIMATE EASY CHICKPEA JAPANESE KEWPIE STYLE MAYONNAISE | NO TOFU NO SOY
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Images: Patrícia Paixao, Pixabay, Pixabay, Dana Tentis