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Vegan Umami Mayonnaise

Replicating the luxurious texture and flavor can be a challenge when making vegan mayo. Make the basic or the Thai version to incorporate in various dishes of your liking. 

Makes 1kg

By incorporating SHO Light Stock into your vegan mayonnaise recipe, you can achieve the creaminess and umami richness typically provided by egg yolk. This innovative approach allows you to create a delicious mayonnaise that doesn’t compromise on flavor or texture.

Ingredients:

  • Basic Recipe :

    Soy milk
    150g
    Rice vinegar
    25g
    Dijon mustard
    13g
    Lemon juice
    8g
    Oil (vegetable or neutral oil for emulsifying)
    450g
    SHO Light Stock
    40g

  • For a spicy Thai mayo:

    Lemongrass (chopped)
    32g
    Shallots (chopped)
    42g
    Garlic (minced)
    5g
    Sriracha
    50g

Directions  

1) In a food processor, combine the soy milk, rice vinegar, Dijon mustard, and lemon juice. Blend until smooth.  

2) While the food processor is running, slowly drizzle in the oil to form an emulsion. Continue blending until the mixture thickens into a smooth mayo.  

 

For a spicy Thai version: 

3) In a separate grinder or mortar and pestle, grind the lemongrass, shallots, and garlic into a paste.  

4) Add the paste to the mayo mixture along with the SHO Light Stock and Sriracha. Blend again until smooth and well combined.  

5) Taste and adjust seasoning if needed. 

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