Plant-Based Creamy Spread Recipe

Howdy, y’all! I’m mighty thrilled to share this here special blog post with you fine folks. Today, we are diving headfirst into the world of sumptuous plant-based spreads. Now, ain’t that exciting? But wait, it gets even better! We’re not just talking about any ol’ spread; we’re talking about a delightful Plant-Based Creamy Spread Recipe. This ain’t your mama’s mayo folks – we’re whipping up something different today – a scrumptious and hearty homemade vegan mayonnaise. It’s creamy, it’s dreamy, and best of all – it’s 100% cruelty-free. So saddle up, grab your apron and let’s get our hands dirty in the kitchen making this delicious vegan staple. Y’all ready? Let’s get to it!

vegan mayonnaise Recipe

Plant-Based Creamy Spread Recipe


  • 1 cup of unsweetened soy milk
  • 2 teaspoons of apple cider vinegar
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of Dijon mustard
  • 1 cup of neutral oil (like sunflower, avocado, or grapeseed)
  • Optional: 1–2 tablespoons maple syrup or agave nectar for sweetness


  1. Preparing the Ingredients.

    Ensure all ingredients are at room temperature before you begin. If your ingredients are too cold, the emulsion might break resulting in a less creamy and somewhat separated mixture.
  2. Mix the Base.

    In a blender or food processor, combine the unsweetened soy milk with the apple cider vinegar, sea salt, and Dijon mustard. Blend these ingredients together until they are fully mixed.
  3. Emulsify the Mixture.

    While the blender or food processor is still running, slowly begin to add your chosen oil in a steady stream. This slow addition allows for emulsification which is what gives our vegan mayo its creaminess.
  4. Check Consistency.

    Continue blending until your mixture has reached the desired consistency. If your mix is too thin, you can add more oil and blend again. If it’s too thick, add a little more soy milk.
  5. Taste and Adjust.

    Taste your vegan mayo and adjust according to preference. You may want to add more salt or sweetener depending on how you like it.
  6. Storage.

    Transfer your homemade plant-based creamy spread into an airtight container and refrigerate. It will continue to thicken as it cools down in the fridge. Remember that homemade vegan mayonnaise doesn’t contain preservatives so it won’t last as long as store-bought versions. It should be good for up to two weeks in the fridge.
Enjoy this plant-based creamy spread on sandwiches, salads or any dish where you’d typically use mayonnaise!
After trying my vegan mayonnaise, why not experiment with some other plant-based delights from my website? I have a myriad of yummy alternatives for every meal of the day and for various occasions! For starters, check out this tasty recipe for Vegan Cashew Cream Cheese with Chives; it pairs beautifully with some fresh crusty bread. If you’re a pasta lover, don’t miss out on this delightful Tagliatelle with Vegan Garlic Courgette Cream. And if you are looking for something a bit more extravagant, my recipe for Vegan Spiral Vegetable Tart with Sun-Dried Tomato Cream is sure to impress. Finally, don’t forget to save some room for dessert – you won’t be able to resist the temptation of these heavenly Vegan Chocolate Chip Pancakes topped with Zingy Mixed Berry Sauce. Enjoy your cooking adventure!

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