Where has all the mayo gone? 4 Homemade Vegan Mayonnaise Recipes

No, seriously, where has all the mayo gone?

Perhaps you are one of the lucky ones who have not (yet) been affected by the definite shortage of vegan mayonnaise that has perplexed the vegan community as of late.

For me it started about three months ago when I noticed the grocery store shelves that had always been lined with jars and jars of vegan mayonnaise start to dwindle.

Before my vegan days, I had been a Hellman’s brand loyal customer for my entire life until I went vegan in late 2016.

I thought my Mayo days were over until I discovered Hampton Creek and their Just Mayo, vegan mayonnaise.

Then shortly after came the lawsuit from Hellman’s to Hampton Creek as they were claiming this new vegan mayo could not be lAquafabaabeled as “mayo” since there are no eggs in the recipe.

This gained mass media attention and eventually the lawsuit was dropped.

In the end all it really did was make Hellman’s look bad and turned many people off from Hellman’s brands altogether and Unilever Foods as it was a clear bullying move on their part to try to stamp out what they knew would be a very lethal competitor to their #1 selling condiment.

You can read the entire article about the lawsuit here.

Fast forward to 2019 and Hampton Creek is now known as JUST Inc. and their products have expanded from the infamous Vegan Mayonnaise to a line of salad dressings including the most popular Ranch, Ceasar and Chipotle.

And now their newest and most proud creation (or so it seems) is Just Egg.

An egg substitute that scrambles, tastes and looks just like real eggs!

So you can say Just Inc. is making some major moves in the vegan food world!

You can imagine my disappointment when I found out recently about their ethics violation in regards to vegan labeling.

It turns out Just Inc performed animal testing that was not mandatory, but optional and they chose to do it anyway.

So for me, this part of the “story” is relatively new news.

But for those people who banned Hellman’s for their ridiculous lawsuit, have now banned Just for their unethical practices under a vegan label.

Now back to the main issue of the case of the disappearing mayonnaise.

I really can’t say whether any of these legal and ethical bombshells  have anything to do with the recent scarcity of the mayonnaise.

can it be a coincidence that the lab testing news came at the same time that virtually all Just products (the mayo & the dressings) slowly started disappearing off the shelves and instead there was Hellman’s VEGAN in it’s place?

Yep, the same company that went after the little guy in an attempt to create laws stating that the only way a mayonnaise could be labeled as mayonnaise could be if it has eggs in the recipe, has now developed their own line of vegan mayo.

As the old saying goes: If you can’t beat ’em, join ’em!

Now I do love a good conspiracy and I would wage a bet to say there is something to this whole theory I have that Hellman’s could not let a sleeping dog lie, and has come back with a vengeance against Just Inc. for this whole scandal in the first place, but maybe that’s just my skeptical nature.

It would actually make some sense (given the tactics several folks at Unilver & the American Egg Board were willing to take to stop Just in the first place) except that now Hellman’s Vegan Mayo is non existent as well!

There is surely something fishy going on with this whole story.

I contacted both Just Inc. & Hellman’s customer service departments asking if there was a reason I could not get the mayonnaise (or ranch dressing) anymore in all of the stores in my area (5 stores total that I typically shop all are out of stock!) and I was told by both companies almost the exact same statement:
“We are indeed still making and distributing the products, if you are no longer seeing it stocked in your grocery store this would be a store decision and you should contact the store manager for an answer.”

Hmmmmm…….

But the plot thickens: The supermarkets are now overflowing with pallets, and I mean pallets of non vegan Hellman’s.

So much that they are storing these giant towers of original style mayo at the ends of the aisles in my local Shop Rite because they just can’t fit it all on the shelves!

Sure, we are gearing up for outdoor cookouts and party food that typically consists of bowls and bowls of potato salads and macaroni salads all made with gobs and gobs of mayonnaise.

But why then is the Hellman’s vegan line completely eliminated too?

There’s not a Vegan Hellman’s jar for miles around and not only in my area (New Jersey) but several other people are claiming it has all disappeared  from their grocery shelves in states all across the country!

So again, I’ll say there is definitely something fishy going on in the underground world of mayonnaise politics and it will be interesting to see how this all unfolds.

In the meantime I ain’t got time for this foolishness!

I NEED MY MAYO!

Goodbye Hellman’s & Just Inc.; it was nice knowing ya… I hope you figure out your little scuffle soon, but by then we will all be making own own mayonnaise and at a fraction of the cost too!

You Lose.

So here are 4 Awesome Recipes for Homemade Vegan Mayonnaise and you can choose which one you like the most!

Fat Free Potato Mayonnaise

Fat Free Vegan Potato Mayonnaise

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 1½ cup

Ingredients

• White Potato peeled, boiled, cooled 1 large potato approx 1 cup or 165g
• White or Apple Cider Vinegar Vinegar 1 teaspoon
• Dry Mustard ½ teaspoon
• Sugar pinch
• White Pepper pinch
• Salt *Kala namak for the egg taste ¼ teaspoon
• Water or Plant Milk as needed for creamy consistency

Instructions

1. Place all ingredients in a small blender or food processor and process smooth
2. Adjust consistency with water or plant milk as desired

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Tofu Mayonnaise Recipe

 

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Prep time

10 mins

Total time

10 mins

 

A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used.
If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy
I'm using the Vegan Egg by Follow Your Heart for added thickness or you can use ½ teaspoon xanthan gum instead or leave both out completely.

Serves: 1½ cups

Ingredients

• Silken Tofu ½ package 7oz
• Neutral Vegetable Oil ¾ cup
• Granulated Sugar 1 teaspoon
• Pink Sea Salt or *kala namak for that eggy taste ¼ teaspoon
• White Pepper pinch
• Vegan Egg by Follow Your Heart *optional see note above 1½ teaspoon
• Lemon Juice 1 teaspoon 1 teaspoon
• White Vinegar or Apple Cider Vinegar 1 teaspoon
• Dry Mustard ½ teaspoon

Instructions

1. Combine all ingredients except the oil in a small blender or food processor then slowly drizzle in the oil while blending to smooth

Notes

Mayo will thicken as it gets colder.

Store in the refrigerator in a clean container with a lid for up to 1 month

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Aquafaba Mayonnaise Recipe

 

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Prep time

10 mins

Total time

10 mins

 

A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used.
If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy
Im using the Vegan Egg by Follow Your Heart for added thickness or you can use ½ teaspoon xanthan gum instead or leave both out completely.

Serves: 1½ cup

Ingredients

• Aquafaba (chickpea water) ¼ cup
• Dry Mustard ¼ teaspoon
• White Vinegar or Apple Cider Vinegar 1½ teaspoons
• Pink Sea Salt *or kala namak for the eggy taste ⅛ teaspoon
• Granulated Sugar 1½ teaspoon
• Neutral Vegetable Oil * see note above 1 cup
• Vegan Egg by Follow our Heart * see note above 2 teaspoon

Instructions

1. Place the aquafaba in a small blender or food processor (or use a hand held stick blender) and blend until thick and frothy
2. Add the spices and seasonings and then slowly drizzle in the oil until thick and fully emulsified

Notes

Mayo will thicken as it gets colder.

Store in the refrigerator in a clean container with a lid for up to 1 month

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Potato Protein Mayonnasie Recipe

 

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Prep time

40 mins

Total time

40 mins

 

A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used.
If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy
For best results with the potato protein solution, be sure to use a water that has a pH of 7 CLICK HERE FOR MORE INFORMATION

Serves: 1½ cup

Ingredients

• Potato Protein Isolate 1½ grams
• Distilled Water 50ml
• Baking soda tiny pinch
• Oil ½ cup
• White Pepper pinch
• White Vinegar or Apple Cider Vinegar 2 teaspoons
• Dry Mustard ⅛ teaspoon
• Pink Sea Salt *or kala namak for the eggy taste ¼ teaspoon
• Xanthan gum *optional ¼ teaspooon

Instructions

1. First prepare the potato protein by combing it with the water and pinch of baking soda (test pH for best results)
2. Place the potato protein solution in a small blender or food processor (or use a hand held stick blender) and blend until thick and frothy
3. Add the spices and seasonings and then slowly drizzle in the oil until thick and fully emulsified

Notes

Mayo will thicken as it gets colder.

Store in the refirgerator in a clean container with a lid for up to 1 month

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