Mayonnaise has the unique ability to delight in some contexts and disgust in others. Condiments tend to carry this polarizing characteristic. For example, most would cringe at the thought of spooning mayo out of a jar, but the same people wouldn’t bat an eye at licking a stray dollop from their fingers after taking a bite of a sandwich.
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When used effectively, mayo can make everything better—wraps, deli salads, sandwiches, and even chocolate cake (in the batter, not as frosting). It adds a necessary moisture element and creamy texture all of these foods need. Fortunately, there is vegan mayo, and it’s championed the innovation of plant-based cuisine since the 1970s. Here is how to make your own vegan mayo, where to buy it if you don’t, and what to do with it once you’ve got a jar.
The original vegan mayo
Independent hippie cafés and home cooks may have…