How to Make Yogurt Mayo
Store-bought mayo is always an option, but if you have plain yogurt in the fridge, you can easily make a lighter, healthier alternative that’s just as creamy and delicious. Simply mix plain yogurt with vinegar and salt for the perfect tangy balance - ideal for veggie burgers, savory pancakes, or as a salad dressing.
Choosing the Right Yogurt
For the best results, use a neutral-flavored yogurt:Plant-based options: Soy, oat, or cashew-based (preferably Greek-style).
Dairy option: Plain, unsweetened yogurt.
Avoid: Coconut and almond yogurts, as their strong flavors don’t blend as well.
Ingredients
200 g ~ 7 oz plain yogurt
1 tsp vinegar, any type
1 tsp garlic or onion powder
¼ tsp salt
Instructions
1. Add vinegar and salt to a small mixing bowl or directly into the yogurt container.
2. Whisk until smooth or stir well with a spoon.
3. That’s it - you’ve got a fresh, light homemade mayo! Store in the fridge for up to 4 days, but since it’s so quick to make, preparing just enough for a single meal often makes the most sense.
For additional flavor, you can also add any - or all, of the following:
- 1 tbsp nutritional yeast
- 2 cloves garlic, crushed
- 1 tbsp olive oil
- 1 tsp dried dill
- ½ tsp ground cumin
- ⅛ tsp ground black pepper
