Vegan mayonnaise is healthier and also cholesterol-free. You only need 4 ingredients to make this vegan mayo and it’s ready in just 2 minutes!
I didn’t eat mayonnaise very often when I wasn’t vegan because it’s not a healthy food and is also full of fat. Although vegan mayonnaise is healthier and cholesterol-free, it’s not a healthy food either, so I eat it occasionally.
You only need 4 ingredients to make this recipe: oil, plant-based milk, apple cider vinegar (or lemon juice) and sea salt, that’s all! It’s ready in just 2 minutes and tastes even better than traditional mayonnaise, seriously. It’s also healthier than store bought vegan mayos, which are full of preservatives and additives (at least the ones I’ve found here in Spain).
You can make it thicker adding more oil or more watery adding more milk, it’s totally up to you!
I always use soy milk to make my vegan mayonnaise because it has a similar consistency to cow’s milk, which it’s also used to make mayo, instead of using eggs. I prefer to use non refined sunflower oil, but you can use other types of oils if you want. I also tried to make this recipe using extra virgin olive oil and it worked as well, but it has a strong flavor, that’s why I prefer to use sunflower oil. You can use lemon juice instead of the apple cider vinegar.
If you’re looking for an oil-free vegan mayo, take a look at our vegan oil-free aioli and just omit the garlic. You only need 5 ingredients and a regular blender to make it. It’s delicious, creamy, oil-free and ready in less than 5 minutes.
Did you like this vegan mayonnaise? Check out these recipes: 2-minute healthy ketchup, fat-free vegan cheese sauce, homemade enchilada sauce, oil-free vegan yogurt sauce and vegan Caesar salad dressing.
If you make this recipe, please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Mayonnaise
Vegan mayonnaise is healthier and also cholesterol-free. You only need 4 ingredients to make this vegan mayo and it’s ready in just 2 minutes!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 cups
Ingredients
- 1 cup unrefined sunflower oil (220 g)
- 1/2 cup unsweetened soy milk (120 ml)
- 2 tsp apple cider vinegar
- Sea salt to taste
Instructions
- It’s really important the milk and the oil are at the same temperature, that way the mayonnaise is easier to make. I’ve made mayo using cold milk and oil at room temperature and sometimes it works, but sometimes it doesn’t.
- I usually use an immersion blender, but I’ve also tried to make it using a regular blender and it works as well, although I think it’s easier to make with an immersion blender.
- If you’re using an immersion blender: combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayonnaise emulsify. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
- If you’re using a regular blender: place all the ingredients in the blender, except the oil and blend for about 5 seconds. Then add the oil gradually while the blender is going, turned it gradually from low to high and let it go until thickens.
- Try the mayonnaise and add more salt if needed. If it’s too thick, add more milk and if is too watery add more oil. Pulse again until the mayonnaise has the perfect consistency.
- Keep in a sealed container in the fridge for about 3 to 4 days.
Notes
- This recipe also works with other types of oil like canola or extra virgin olive oil (although olive oil has a really strong flavor).
- I’ve tried to use almond milk and it worked as well, although it was less thick.
- Lemon juice can be used instead of the apple cider vinegar.
- Some readers have added some mustard to make the mayo more tasty and less white.
- If you add a clove of garlic at the beginning, you can make a delicious vegan aioli.
Nutrition
- Serving Size: 1 tbsp
- Calories: 62
- Sugar: 0.2 g
- Sodium: 25.4 mg
- Fat: 6.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 0.2 g
- Protein: 0.1 g
This looks yummy! But what I love the most is the container! Lol I want to try this.
Haha thanks Jen! I hope you like the mayonnaise if you make it 🙂
Hi! I made this recipe and my omnivore family loved it. So thank You! I also want to share an experiment based on this recipe. My family suggested that it would make a great frosting if mixed with powdered sugar. Skipping the salt and vinager of course.
I was intrigued, and tried it on a birthday cake. I must say, it pipes like a dream, holds the shape, tastes like whipped cream. I made it more thick adding more oil.There you go, if You want to try.
Hi Alexi! It sounds really good, thanks a lot for the idea!
I make this all the time, we love it. Thank you.
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I’m so glad you like it Jenny 😀 Have a nice day!
Hi Iosune thank you for the recipe so quick i used vegetable oil it was delicious .my son had a bean burger roll lettuce tomatoes and your delicious mayo
Hi Debbie! You’re so welcome. I’m so glad you enjoyed it 🙂
Has anyone tried this with soy milk made from powdered soy milk mix? I do not have a lot of use for soy milk, and it tends to go bad before I can use it all. (Not that it matters, but that happened with regular milk too.)
Hi Michael! No, I haven’t, sorry!
I rather have one without soy, soy is most of it ,
GMO in the USA no matter what they tell you or how they label it, besides that, it creates lots of problems related to hormones, /endocrines/ and others.
thank you for sharing recipe however, i will try it with different milk.
Hi Angelina! Soy is not as bad as most people think. People in Japan consume it all the time and they’re the healthiest people on the planet. Besides, most GMO soy is usually for feeding the animals, so we should avoid animal foods, not soy. Have a nice day!
To Angelina – soy is great, and not dangerous. Yes, GMO soy is questionable, largely because of the huge levels of pesticides associated with it, but organic soy is a perfect food for vegetarians.
I’m not saying you should eat it (or any food) all day every day, but it’s certainly appropriate to have a few servings per day.
By the way, the amount of soy in even a large serving of this recipe is trivial. The fat would be of more concern.
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Hi Bett! Thanks a lot for your comment 🙂
Oh my! I really wanna try this! I saw other recipes and they seemed so confusing and complex just to make a single jar of mayo. Thank you!
Hi Íris! Vegan mayonnaise is super easy to make!!! I hope you like it 😀
Oh my divine put stuff in blender cum 3 seconds later mayo thank u
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You’re so welcome Pamela! 😉
Just one question: the milk must be unsweetened soy milk, right?
If I can’t find it, can I use the regular one?
Yes! The milk has to be unsweetened or the mayonnaise will taste sweet.
yes you can use sweetened soya milk…just made it today and it still tastes just like mayonnaise and not sweet at all. I think a lot of commercial mayonnaises contain sugar anyway.. 🙂
…and thank you Iosune for the awsome recipe btw 🙂
Hi Amalia! Traditional mayo is not made with sugar, but it’s great you enjoyed it!
I would think that by adding Sweetened Soy Milk it would taste more like Miracle Whip…yuck…
This recipe is Just Perfect the way it is written…Love it!!!
Thank you!
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Hi Deborah! You’re so welcome 🙂 Have a nice week!
Can I use almond milk?
Hi Erick! You can use almond milk, although the mayonnaise will taste better if you use soy milk 🙂
What milk do you mean? The regular one? You mean the one that is for calfs? The one that is from cows that have been tortured all their life just because people need to feel the pleasure to taste it for a couple of minutes? people like you are sick
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Nobody has mentioned cows milk here so I think rafaella needs to calm down..the person means if he cannot find unsweetened can he use the sweetened soy milk.if you don’t have nothing nice to say you shouldn’t say anything. Don’t jump on people for asking a question.go read chooseveg.coms guide…as you shouldn’t speak to people like that …..anyway….I amasking this mayo now. As I sooo miss the mayo pasta I used to make…going to recreate it tonight thanks
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Hi Jade! I’m agree with you 🙂 Hope you like the mayo!
Hi Rafaella! I’m vegan, so I only drink plant milk 😉
I will not use almond milk for anything. There is only one hand full of almond per 1/2 Gal of the so call almond milk; the rest is filler. Soy is 100% soy milk.
Besides, soy milk works better if you want to make mayo 😉
Holy crap you’re intense. It’s a VEGAN blog, ya know, for vegans… Who don’t consume animal products. Why is it that you’re looking to be so ridiculous with people?
Hi Katie! Thanks for your comment 🙂
Did you not read the recipe? It called for soy milk. Nothing was mentioned about using cows milk.
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This is a vegan blog so you will see no mention of cows milk here.
Hi Kristina! Thanks for your comment 😀
This does also work with almond milk, if you do not like the taste of soy (as I do).
Thanks a lot for your comment Alice 🙂
I don’t get on with soy products so glad to hear it works with almond milk.
Hi Suzi! Yes, I made it with almond milk as well and it worked 😉
How long will it keep in the fridge? Looks easy enough – can’t wait to try it. Thanks
Hi Angelica! It usually lasts 4-7 days 🙂
Hi, can i use virgin coconut oil instead of sunflower oil? Thanks! I really want to try this.. 🙂
Hi Jane! I’ve never used coconut oil to make this recipe, but I’m not sure it could work because it solidifies at 25ºC or 77ºF. Have a nice day!
I just ran out of mayonnaise before I stumbled across this post, and that’s probably a sign that I should make this recipe! I like this take on mayo (I’ve never made any kind of mayo before), and it seems like a good recipe to start with. Love the simplicity! Thank you for sharing.
Hi Bhiravi! You should try homemade mayo, it’s so easy to make and tastes amazing!!! Have a nice day 😀
Oh goodness, I just made this recipe last night and it was perfect! I had nearly finished cooking some artichokes when I realized I was out of mayo (and I LOVE my artichokes dipped in mayo!) but remembered seeing your post, so I whipped up a batch and it was just absolutely perfect. Love love love! 🙂
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Hi Leslie! I’ve never eaten artichokes with mayo, thanks a lot for the idea!!! 😀 I’m glad you liked the recipe!
Unfortunately this recipe didn’t work for me. I used Virgin Olive oil instead of Sunflower oil and although the consistency was great it tasted terrible….
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Hi Leonie! I’m so sorry 🙁 Coconut oil is diffent than other oils, but if you use another type, I think the recipe will work!
I used Extra virgin olive but it became a sloppy mess.
Hi Misty! I’m so sorry 🙁 Did you use soy milk? If the milk and the oil are at the same temperature the mayonnaise is easier to make.
Extra virgin olive oil does taste very bitter when you use itfor mayonnaise. Try another oil like sunflower
Hi Vanessa! It has an strong flavor, although is quite popular to use it here in Spain, we love olive oil!
Her recipe used Sunflower oil, not olive oil. She mentioned if you used olive oil it would have a strong flavor. You should not have given one star.
Thanks a lot for your comment Lea! Have a great day!!! <3
So it’s not fair to just give one star if you used virgin olive oil when the recipe states that it is a strong taste.
Thanks Lesley 🙂 Have a beautiful day!
If you google the problem with olive oil, you’ll get a wealth of info on why it becomes bitter. Apparently though, you can use it as an addition at the end, if you’re after the flavor. But, you cannot use it as the main oil. I used canola, because that’s what i had, and it rocked. Google olive oil if you want to discover why it doesn’t blend well. Cheers!
Thanks a lot Zoe!
I’ve done extra light (not virgin) olive oil in past mayo recipes – much much lighter taste. So there’s an extra option.
Thanks for your comment Jessica 🙂
I don’t understand why you would say the recipe didn’t work (and give it one star) when you changed a main component of the recipe. Sunflower is more tasteless so it would lend itself well to this recipe. If you decide to use Olive Oil, then it’s your version of the recipe that failed, not the original one 🙂
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Can I use another kind of milk besides soy? Almond? Rice?
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Hi Laura! Of course you can! 🙂
Hi. Will it work with whole milk? (I’m not vegan, I just wanted an egg-free recipe)
Thankyou
Hi Afraa! I’m vegan, so I don’t consume dairy-products and I can’t help you!
I didn’t have any soy milk at the house, I am not a vegan and was just looking for an eggless mayo. I decided to give it a go with regular milk The only thing I did differently, is I added the lemon juice after it emulsified, and added about a tbsp. of Dijon mustard. It was perfect! It tastes almost exactly like regular mayo!!
I forgot to rate the recipe!!
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Thank you so much! Have a nice day!! 😀
Hi Julie! I’m so glad you liked it! You should try to use some plant milk, the mayo is also delicious, healthier and cruelty-free 😉
So true! I find that i prefer the flavor of soy milk over regular milk (though i haven’t had that in about 5 years, now–but i remember the flavor well!). Almond milk is tasty, but i’ve read it will give you more watery results. Seriously, TRY soy milk! It’s chock-full of calcium and protein, and you won’t regret it!
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Hi Zoe! You’re right, soy milk is the best plant milk you can use to make this recipe 🙂
Thank you for posting this recipe. I’ve tried the vegannaise brand. I’m not a huge fan, I prefer the flavor of Mir le whip.
could i use the recipe listed here, but add a sweetener to make a vegan miracle whip?
Hi Penny! Of course you can! But add the sweetener when the mayonnaise is done and then stir until well blended 😉
Hi if I were to use lemons instead of vinegar how much of lemon should I be using ?
Hi Neha! I use about 2 tsp to 1 tbsp, but it depends on your taste 🙂
AMAZING!!!!! Thickened within seconds!
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Hi!! I’m so glad you liked it Rebekah 😀
LOVED IT!! I even tricked my definitely-not-vegan parents telling them I had just made “real” mayo. Guess what? They loved it too! I told them afterwards it was vegan mayo…they were shocked! lol)
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Hi Patricia! Hahaha this mayo is awesome, everybody loves it 🙂 Have a beautiful day!
Thanks for the easy recipes I wanted to know can I use canola oil
Hi Mia! I’ve never used canola oil, but I think it could work…
Totally works. I just used it now. FABULOUS.
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Hi Zoe! I’m so glad to read that!
Hi.. thanks for sharing the recipe.
I’ve tried but I failed to get a thick consistency. Do you know this happen? I use cashew milk and rice bran oil.
Also, I use a Kenwood immersion blender, will that effect the result?
I’ve been trying to make a vegan mayo for a while and most my friends told me to by vitamix blender, which is too expensive for but when I saw your recipe, I was very excited.Thanks!
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Hi Lisa! You’re welcome 😀 It could be because of the ingredients, were they at the same temperature? Mayo is usually made with this kind of blender, I also have a Vitamix, but I never use it to make this recipe. You could algo try to use another milk and another oil. Have a nice day!
I used canola oil and it had kind of an odd taste. I added some dijon mustard to mask that, and it tasted ok. BUT the next day it tasted AMAZING!!! Just like mayonnaise. Simple recipe, and I’m willing to make it the day before. 😉 Thanks for this!
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Hi! You’re welcome 🙂 Have a beautiful day!
Hi,
How long will the mayo keep for in the fridge?
Hi Mel! I try to consume the mayo in 3 or 4 days 🙂
I have tried every vegan mayo recipe on the web. Or at least I thought so until today. I made this one assuming it would end up a disappointing gloopy mess like all the others.
Oh my what a lovely surprise! It turned out perfectly. Two non vegans in my house pronounced it as good if not better than their preferred brand of non vegan mayo. The flavour is perfect but it is the consistency which really amazed me.
I confess I hadn’t used an immersion blender in the past and I think that had a lot to do with it. The only slight change I made was a little mustard to enhance the flavour.
Thank you so much. Coleslaw is back on my menu!
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Hi Steww! I’m so glad to read that 😀 Immersion blenders are great to make mayo 😉 Have a nice day!!!
Any idea how this would taste with Grapeseed Oil? I want to use a neutral flavored oil but Sunflower is not available (and maybe not as healthy?).
Also – how do you make with both at the same temp? The soy milk is in the fridge and the oil is in the cupbuoard!
Hi Kac! I’ve never made this recipe using grapeseed oil, so I can’t help you, I’m so sorry! You can let the soy milk at room temperature for 1 or 2 hours before you make this recipe 😉
I have made this recipe a few times and I am excited to get it thicker at some point. Maybe if I use homemade nut milk rather than store-bought but maybe it’s the oil I am using instead or that all my ingredients are not at room-temp? BTW—> Where can I find unrefined Sunflower oil online? It certainly isn’t anywhere local to me and I can’t find it on Amazon or Thrive Market or Vitacost… I would love to use an unrefined, healthy oil if possible but need to find one first. 🙂 Thanks for an easy egg-free mayo recipe (even if mine is only quasi-thick).
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Hi Jennifer! Soy milk works better than other plant milks, but nut milks are also okay. I’m from Spain and I buy the unrefined oil in a local store, so I can’t help you, sorry! Extra virgin olive oil also works, but it has a strong flavor… Have a nice day!
Amazing! How simple is this!! Found I needed a bit more salt and will experiment with Dijon in the future! Thanks – you saved me buying some 🙂
Hi Lisa! Great 🙂 Dijon is awesome and so creamy, it’s perfect for this recipe 😉
Hi, I don’t have an immersion blender what other applience could i use to make it, I have a blender, food processor and a stand mixer.
Hi Stefani! I’ve made this mayo using a blender, but it doesn’t always work. Pour the milk and the vinegar in the blender and blend for a few seconds, don’t turn off the blender and add the oil gently. When the mayo is ready, you can add salt to taste and blend for a few seconds. Hope it works for you!
It didn’t work for me….? it never thickened….
Hi Mika! I’m so sorry 🙁 You could try to add more oil…
Thanks for answering so quickly! I put nearly the double quantity of oil! My problem (because I tried it twice!) is, for how long should I keep the immersion blender running before I lift it to incorporate the oil at the surface? Because I just couldn’t tell if it had thickened. I kept it almost 1 to 1,5 minutes, the blender was so hot afterwards, I thought I’d burn it!!!
Thanks again ?
The mayo thickens in just a few seconds, if not, add more oil. Are your ingredients at the same temperature? Sometimes if you use cold milk and oil at room temperature, the mayo doesn’t thickens…
It must have been thai! Milk was cold and oil was at room temperature. I’ll retry! Thanks so much! ?
Hope it works Mika!
Thanks for the recipe…BTW the traditional mayonnaise is non-vegan because its recipe calls for eggs, not for cow milk…
Hi Hilda! I know traditional mayo is made with eggs, but many people use also milk here in Europe, especially in summer 🙂 Have a nice day!
Hello, I have made this recipe using arachis oil because there is hardly any taste to the oil . The mayonnaise is perfect! I have been missing mayo a lot since becoming vegan and this recipe is by far the best I’ve bumped into. The store-bought brands tastes like crap imho. This mayo is great with fries, baked potatoes, salads. It’s fresh and fluffyI and I love it! Thanks for this, you made me really happy.
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Hi Kanariecavia! I’m so happy for you! Have a great day 😉
Can I use unsweetened coconut milk and coconut oil? Im not sure if the coconut taste will still take on flavor or end up tasting weird after I add lemon juice. ?
Hi Mills! Coconut milk and oil are not the best ingredients for this recipe, especially the oil, but you can try if you want…
I like both and know the tan one is with the new neutral color trend. But all you really see is the colored letters.The Black seems better. But too much black and the circles that are trapping weird in the cutouts of the letters are disturbing. I took and made the “HOW TO DESIGN COOL STUFF” to a grey – it solves both problems. Good luck. Lori 6123328939
Thankyou very much i like your recipe i shall try it now
You’re so welcome Di!
Hey thanks for this. I want to try it. It may sound odd but I’m not allergic to eggs I just don’t like that raw taste that you get from eggs so I never eat mayo. But chicken burgers are awful dry and butter just doesn’t cut it. Can’t wait to make this. Thank you!
Hi Chanel! You’re welcome! We’re vegan, so we don’t eat eggs or chicken 🙂 We love vegan food because is healthier and also cruelty-free. Have a nice day!
Hi! Can I use “cream soy” like the one we use in Coffee..Im wondering if maybe this could make the mayo…more creamy!? Thank you…for this receipes?
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Hi Véronique! I don’t think it will work and this mayo is already sooo creamy 😉 Thank you for your comment!
Hi! My son is soy, dairy, egg. peanut, treenut, gluten, and sulfite free. I only have a regular blender. I was wondering how I would make this with a regular blender? Also, what milk would be best that is can have? Rice or coconut? Thank you!
Hi Kristina! I’d use rice milk, but I’ve never made this recipe using it, so I’m not sure it will work… I don’t know how to make mayo in a regular blender, I’m so sorry! You can search some information on google… Have a nice day!
5 stars from me! I have tried so many different vegan mayonnaise recipes and they all just did not thicken up. This one did! I also was not aware of the tip of keeping the soy milk at same temperature as the oil, and maybe that was it. I only saw that because I read the comments. Perhaps you could write that in the directions, for people who do not read the comments? I think it will lead to a bigger success rate for people trying out your recipe!
Thank you for the recipe!
And hugs from Spain as well!
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Hi Cecilie! Thanks a lot!!! It’s a great idea 😉 Thanks for the suggestion and have a nice day!
P.S where in Spain do you guys live? 🙂
Hi Cecilie! I’m from Pamplona and Alberto is from Seville, but we’re living in Málaga 😀 Where do you live??
Awesome! Barcelona 🙂
A word of advice for people struggling with this recipe. Despite following the recipe to the letter my first attempt failed miserably. I think it was my cheap not up to the Job stick blender so…. I got the hand mixer out (the type you hold with two beaters that click in) got another 1/2 cup of soy milk added the lemon juice and other flavourings whizzed it for thirty secs and then started gradually drizzling in the oil. It worked a lot better and I managed to encorporate my 1st failed batch also.
5* recipe, I just didn’t have the tools for the job.
Thanks a lot Kath! 😀
Hi,
The soy milk can be replace by almond milk?
Hi Cindy! I always use soy milk, but almond milk can work too 😀
Excellent!! Because I have unique food sensitivities I had to change the majority of the ingredients. The result was fabulous because your proportions are perfect! Thank you for creating such a terrific recipe.
p.s. I used grapeseed oil, organic almond milk, and lemon juice with a little bit of dry mustard and toasted onion powder.
Thanks again! I will definitely make this again!
Hi Sheri! Great 🙂 Mustard is a good ingredient to make mayo. Have a nice day!
Who needs to eat dairy when there is a crulty free mayo recipe like this ? this recipe is spot on and even better. It was the easiest recipe ive ever made. Thank you Losune
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Hi Jerome! Thank you so much 😀 Eating dairy-free is so easy, you just need to find the right recipes 😉
Could you use cashew milk for this?
Hi Sarah! I’ve never made this recipe using cashew milk, but I think it could work… Have a nice day!
This recipe has been such a disappointment. I’m not an idiot, I know how to follow a recipe. Organic sunflower oil comes with a hefty price tag here in Germany – and this recipe let me down. Hard.
Did everything the recipe calls for, and my mayo concoction is still a sloppy mess. There is no fluffy delicious mayo in this household (because vegan mayo is also very difficult to find in a shop in Germany – at least the ones I’ve checked at), which means my *other* recipe which was waiting on some mayo – egg salad mixture, vegan – will also be ruined.
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Hi Katie! I’m sorry it didn’t work for you. This mayo is one of the most popular recipes in the blog and our followers love it! What happened exactly? If the milk and the oil are at the same temperature the mayo is easier to make. Have a nice day!
Yes, thank you. Like I said, I know how to read and follow recipes, and I make a point of following any bits of advice that the creator/author adds (having both milk and oil at the same temperature). The issue, it seems, was a combination of immersion blender (which didn’t work at all, and actually killed mine), and having all of the ingredients added at the same time. I found and followed a different recipe (only slightly different, for taste), which, like yours, suggests the oil and milk be at room temperature, but instructs that the oil be added lastly, and gradually (which I did, into my stand blender). Unlike your recipe, that one worked. For those of your readership who have the same difficulties I had (to the tune of 6€, not cheap as a newly married student couple), that particular adjustment might make the end result less (and hopefully not at all) bitter.
Hi Katie! Tbanks for your comment, but this is is the traditional mayo recipe and it usually works for most of the people. Thanks anyways for the idea!
Hi, I haven’t had mayo since I became vegan and would really love to give this recipe a try!!
I unfortunately only have a normal blender. I also only have lemon juice and not vinegar. Will it taste the same? What to do about the blender?
Love the idea though.
Xxx
Oh! And I have a normal electrical hand mix. Haha! Don’t know if that’ll be better than a blender?
Hi Mijke! You can use lemon as well 😉 I’ve made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is on. Hope it works for you!
Hi Louise, great recipe, I made it twice with no problem, even though I only have a jug blender, then yesterday I tried to make more, same ingredients and equipment and I have tried 4 batches and they all curdled. I live in Thailand and the ingredients aren’t the highest quality, but I use the best I can get, the ACV I used was Braggs, sea salt, 100% Sunflower oil and soy milk, I even tried Almond milk but all the same??? I even sterilised all my equipment with Hydrogen peroxide still curdles – have yo any idea?
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Hi Richard! I’ve never made this recipe using almond milk, so I don’t know if it could work, sorry! If the ingredients are at the same temperature the mayo is easier to make, have you tried it?
Hello, thanks. I have an impressive history of failed no-egg mayonnaise making attempts. This base recipe made a simple, creamy and very adaptable majo. Good work.
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Hi Soenke! Thanks a lot 😀 I’m so glad it worked for you!
what a shit recipe! wasted so much milk & oil trying over & over again, all i was left with was a disgusting slop, it didn’t emulsify at all!
Hi Jane! You don’t have to be rude if it didn’t work for you… It worked for most of our readers in our two blogs, so maybe you did something wrong…
Delicious! Ratios and method worked perfectly, emulsified on almost instantly, so impressed. I used a quarter of the ingredient quantities listed as I wouldn’t use it all within 7 days and I don’t like waste.
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Hi Leigh! Thanks a lot 😀 I’m so glad you liked it!
I just made this! It was super easy to make and tastes awesome! Thanks for putting this recipe out there! It will change how I eat many things.
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Hi Alison! I’m so glad to read that 😀 Have a beautiful day!
I used cheap olive oil, cheap soya milk, cheap salt and some lemon juice. Can I say ‘fucking amazing’?
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Hi Simon! Yes, you can say it 😛 I’m so glad you liked it!!!
Could I just use a normal high speed blender instead of an immersion blender? Thanks
Hi Simone! I’ve made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is blending. Hope it works for you!
I have just made this in my blender and I found it perfect, much easier than a tofu version I used to make and cheaper too, which I am very grateful for. Thank you so much.
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Hi Samantha! You’re so welcome 😀
I followed your instructions and ingredient list substituting olive oil for the sunflower oil (as you said it is a possible substitution and I like the flavor) and I used rice milk as the plant based milk. Combined all ingredients in a jar and used an immersion blender and ended up with a jar full of yellow juice. No emulsifying, no thickening (yes I tried adding more oil). Any suggestions or corrections?
Hi Tom! This recipe works with olive oil, so I think it dind’t work because of the milk. It always works with soy milk, but it’s harder to make with others plant milks, I’m so sorry!
Rice milk is so much thinner than soy, that’s probably why it didn’t get thick even with the addition of more oil.
Hi! You’re right, soy milk is much creamier 🙂
Made this last night for the first time. Followed the recipe exactly and in a couple of minutes it was done! Tastes fantastic, will be making this regularly. Love it 🙂
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Hi Lisa! Great 🙂 I’m so happy for you! Have a nice day 😉
Do you know if this would be ok with Avocado oil? that is all i have and do not want to run for a different kind 🙂
Hi Jenna! I think it could work 🙂
I used olive oil because I happen to like its strong taste, but all I got was a thick yellow liquid. I tried adding more oil, but it didn’t help. I don’t have an immersion blender, but I do have a good regular one. Maybe the immersion blender is essential?
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Hi Why! This recipe is easier to make using a immersion blender, but it can be done using a regular blender. Were the milk and the oil at the same temperature? It’s also important sometimes. I’m so sorry it didn’t work for you!
This worked excellently! I mixed mine with garlic and Sriracha sauce to make a spicy aioli, and it was absolutely delicious! I also used a normal blender and added the soy milk and apple cider vinegar first, then added the oil gradually while it was going- and still worked just as well. Thanks for the great recipe 🙂
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Hi Claire! Yay!!! I’m so glad it worked for you 😀
OH M. G., i cannot believe a mayo made with so few ingredients could taste this good. Rich and decadent. I’m sure it’s chock full of calories, but i am not going to be eating it by the tablespoonful. I only had canola oil (or EVOO, which was warned against), and it ABSOLUTELY ROCKS. I’m using this in a chickpea salad recipe for a potluck. Cheers, thanks so much! Also, it took two seconds to make, for anyone who’s wondering.
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Hi Zoe! Thanks a lot for your comment and your kind words 🙂 Have a nice week!
I made this using a vitamix, because I don’t have an immersion blender, it came out perfect and tastes fantastic. I put everything in at once, turned it gradually from low to high and let it go for a few seconds. Thanks so much for the great recipe!
Hi Shannon! You’re so welcome and thanks for your comment 😀
Well I never! Having recently started following a vegan diet, I am slowly coming to terms with trying to find decent alternatives to some of my favourite foods… mostly dairy and egg based (never been a big meat eater) i.e. cheese, ice cream and oh yes, mayonnaise! I bought some ‘Mayola’ a few days ago and I can’t lie, it was so disgusting I wouldn’t feed it to my dogs! So, having just found your recipe I dashed into the kitchen and started raiding my cupboards…. 5 minutes later and voila! I’ll confess to using sweetened Soya milk as I didn’t have any unsweetened in the fridge, which probably hasn’t yielded the best results (don’t worry, I’ll be trying unsweetened next time I go to the shop!), THAT SAID it tastes delicious! I got a bit dash-happy with the cyder vinegar and also added a good few teaspoons of dijon mustard but YUM! I suspect I was trying to compensate for the sweet milk so I will definitely try it again with unsweetened and might even try Almond milk. I thought I’d never be able to eat mayonnaise again! Thank you! Oh and also, I had no problem with blending – I used a hand blender and the oil was at room temperature whilst the milk was fridge temp. Worked like a charm! 🙂
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P.S. I made my non-vegan partner try it and he begrudgingly admitted it tasted pretty good! Haha ? One victory at a time…
Hi Amanda! I think you can make almost every recipe in a vegan version, you just need to find the perfect recipe for you. I’m so glad you liked the mayo 🙂 Have a nice day!
This recipe was a hit! I loved it!
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Thanks a lot Jennifer! 🙂
Does it ever get thick like regular mayo? I used canola oil and almond milk. It’s been blending for about 10 minutes and I could drink it ?
HI, Mary–you really need to use soy milk. Almond milk is not the same, and you won’t get the same results at all.
Cheers! Give it a try! If you do it according to the instructions, it’s fabulous. PS, i also used canola oil.
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Hi Carly! Thanks a lot for your comment 😉
Hi Mary! It’s thick like regular mayo as you can see in the pictures. You just need to use soy milk 😉
Hey,
Thank you for this recipe, worked like a charm! Added a bit of mustardpowder.
Made half the amount as we shouldn’t eat too much mayo. ?
Also used some of this mayo to make a garlic sauce, with some water, persil, drop of honey, some salt and za’atar. Was also delicious!
Thanks again! Greetings from Holland.
★★★★★
Hi Stella! You’re so welcome 🙂 I’m so glad you liked it!
I just got my hand blender yesterday and I will be trying this recipe this Sunday.
Hi Fernando! Hope you like it 😉
I did try it and it is great. I never will buy mayo again. I used olive oil. Now, I am going to get creative; maybe a bit of fresh basil.
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Hi Fernando! Fresh herbs make this recipe even better 😉
Hi Iosune, you may remember I was having trouble getting the mayo to thicken using a blender, well I bought a stick blender and it works fine, I’ve been making it regularly for several weeks now, I added a teaspoon of mustard powder which gives it a more authentic colour and a slight zing. Thank you
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Hi Richard! I’m so happy for you 🙂 I’ve never added mustard powder, but it sounds interesting 😉
Quick question, I cannot have soy milk so is there a substitute? I really want to try this…………
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Hi Vanessa! I always use soy milk, so I don’t know. Some readers used other milks (like almond or oat milk) and the could make the mayo, but it didn’t work for others…
Ah, I just made this (using what we already had in our kitchen, vegetable oil, and almond milk) and it’s crazy, sexy, easy. Oh, all the dishes I’ll make with this lil baby in my arsenal. Thanks so much for sharing!
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Halleigh, I highly recommend that you research about the ingredient in almond milk. I assume that you are looking for more healthy alternative. The amount of almond milk in a 64 oz container is negligible (2%). A 64 oz of pure almond milk will cost you $192. I emailed one of the company and they refuse to disclosed as to what is the amount of almond. Also, do not fall “Natural”; remember that arsenic is 100% natural. Keep with organic soy milk.
Hi Halleigh! Thanks a lot 🙂 I’m so glad you liked it!
Can I use regular salt?
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Hi Judi! You can use any type of salt you want 😉
Okay thank you.
what if you don’t like viniger, could you use lemon juice?
Hi! Yes, lemon juice works great 😉
Wow, this recipe is surprisingly good! I loved it and all my family loved it as well. Thank you very much for sharing, it’s so good I could eat the entire mayonnaise jar by myself.
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Hi Sofía! Yes, I understand you, I also looove mayo so much 😛 Have a nice day!
i can’t find sunflower oil, can i substitute it with peanut oil?
Hi Grace! I think you can make this recipe with any type of oil, except coconut oil. Have a nice day!
This was a waste of good oil. I followed the recipe exactly and eventually had to go to my Vita-mix because my immersion blended overheated and simply stopped. I, too ended up with a watery mess.
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Hi! I’m so sorry the recipe didn’t work for you…
I have made this recipe twice so far and both times it was awesome! I just went to make another batch and it won’t thicken, same exact ingredients and ratios as the first two times. I am at my wits end trying to figure out why it won’t thicken! Any suggestions?
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Hi Jeanette! Were the milk and the oil at the same temperature? I’m so sorry it didn’t work… Have a nice day!
Amazing recipe thanks so much. Just threw everything in all at once with an immersion blender and omg best and quickest vegan Mayo I’ve ever had. 5 stars xxxxx
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Hi Tiana! Thanks a lot 🙂
Has anybody tried this recipe with soy bean oil? I used sunflower oil and followed the recipe to the letter and my mayo tasted bitter. Maybe the oil I used was off? It was a brand new bottle of clearspring organic sunflower oil. I tried to fix the flavour by adding extra apple cider vinegar and also freshly squeezed lemon, salt, mustard powder, garlic powder but there’s still an obvious bitter taste which is definitely related to the oil content. The extra ingredients improved the flavour but it’s still very bitter… The consistency is perfect but the taste isn’t amazing. I will try again with soy bean oil instead. I usually buy follow your heart organic veganaise which uses soy bean oil and it’s delicious. I’d just prefer to be able to make my own as it’s expensive!
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I also added some rice malt syrup to try to make it less bitter but it made no difference. For the people saying it didn’t thicken, I used a really basic blender and mine thickened in a matter of 2 seconds! I kept my oil and soy milk in the fridge overnight before blending… Maybe that’s why? All oils should be stored in the fridge anyway to stop them from spoiling.
Hi Rachel! The mayo shouldn’t be bitter if you use sunflower oil… Try to use any other oil you want, except coconut oil. Have a nice day!
Thank you so much, it was wonderful to have fresh mayo! It tasted great. Made it to your recipe exactly. Developed an allergy to eggs some time ago so this was a blessing! We only used it to dress our burger, cant wait to try it in potato salad!
Hi Gail! You’re so welcome 🙂 This mayo is perfect to make potato salad as well, hope you like it!
Ok, so I got bold and replace the oil with refined coconut oil and added fresh basil…Wow! The best mayo ever.
Hi Fernando! I’m so glad you liked it 🙂
i’m not a vegan, but this is really good.
it isn’t pretending to be egg mayonnaise, like those lying little jars of ‘light’ or ‘olive oil’ products in the supermarkets. but it’s something that is a really enjoyable alternative.
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(i realise those lying jars are ‘egg mayo’, they are just lying about something else)
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Hi Niknak! I’m so glad you like my mayo 🙂
Hi I was wondering how long does this mayo last?
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Hi Francesca! About 3 to 4 days 🙂
Amazing!! Made it with cold soy milk and room temperature light taste olive oil. Didnt have apple cider vinegar so used plain white vinegar and himalayan salt. Tastes great and took no time at all! Will never buy mayo again after makibg this! Great recipe! Thanks!!
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Hi Jen! Homemade mayo tastes amazing and is healthier 😉 Have a beautiful day!
Oh my god!!! This was so shockingly good!
I am on a lchf diet and was looking for some alternatives to regular mayo. I was really sceptical, thinking this would taste no where near majonaise.
Took me less than a minute to make, and omg! It tastest like mayo!!
I used coconut oil instead btw 🙂
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Hi Oliver! Thanks a lot for your comment. I’m so glad you liked the mayo 😉
I found this recipe this afternoon and followed it exactly. The result was amazing, thick mayo in about a minute. I used a stick blender. Thank you so much!
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Hi Lynette! You’re so welcome 🙂
Hi Iosune, I was just wondering if there is some other way of making this if you don’t have an immersion blender?
Hi Sharlene! I’ve also made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is on. If you read the comments you will see many people used a regular blender. Hope it works for you!
This is the EASY vegan mayo recipe I have been looking for! Thank you! As you said, temp matters, and I do find it to be imperative that cold is the key for emmolsion, so I just started keeping my oil in the fridge. I am using grape seed oil and it works fine.
Hi Stacy! You’re so welcome 😀 Temp is important, but you can also use the ingredients if they’re at room temperature. Have a nice day!
Can’t believe how easy it was to make this delicious mayo. I’ve tried the recipe twice now, and it worked perfectly both times. Thank you so much!
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Hi Chris! You’re so welcome 😀
I used unsweetened almond milk instead of the soy milk and lemon juice instead of the vinegar. It took a few tries to get the salt right but it turned out wonderful! The mayo turned out fluffy like real mayo with just a hint of almond but it tasted great! I will be making this again!
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Hi Anna! I’m so glad it worked for you 🙂
Hi! I came across this recipe and I’m excited to try to make some for my mom! I have a quick question though: Do I HAVE to use an immersion blender? I only have a regular blender with a few different settings on it.
Hi! I’ve made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is on. Hope it works for you!
Hi, I came across this recipe and will try it soon. I’m still an omnivore but switching over to more vegan eating slowly but surely.
I read several comments but did not find the info I was looking for.
Like you I do not eat very much mayonnaise. So, by the pictures this recipe makes at least 1 cup of mayo.
How long does this stay good? Firm?
I’ve made regular mayo in the past and succeeded very well, but after 3-4 days it has fallen.
I don’t eat enough for it to be worth making +/- 1 cup and then losing it after 4 days.
Hi Joanne! I don’t eat mayo very often, but when I make this recipe my boyfriend and I usually eat it in less than 3 or 4 days, so I don’t know, sorry! You can cut the recipe in half if you want 🙂
Hellman’s move over. I just made this mayo, used lemon juice instead of vinegar. It is wonderful, light, easy, took 4-5 seconds in all. Used canola oil, forgot the salt, but it doesn’t matter. I will cut the recipe in 3 and season them differently. I’m thinking strong mustard and maple syrup. Sriracha. Or 1/2 tsp of sesame oil, 1/2 soya sauce….. oh maybe some garlic and herbs. Thanks this is a great recipe. I have +/- 1/2 a cup of Hellman’s left, when that is finished, never again. Wish I could send you a picture. Below is not my web site, but I’m part of this group.
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Hi Joanne! Sounds great 🙂 I LOVE Siracha, so I need to make a siracha mayo!!! Have a nice day!
I just made my first batch. Had to use canola oil, but perfect on the first try.
Hi Kenneth! I’m so glad the recipe worked for you 🙂
This, minus vinegar and salt, add lemon, vanilla, maple syrup, and a little more oil, Whipped cream!
A reader made whipped cream using this recipe and removing and adding some ingredients 🙂
I put a little extra lemon juice in it to make it very fresh.
Adding herbs like basil or parsley is really great as well.
Hi Selma! Yes, I add some parsley or basil sometimes and it tastes amazing!
Excellent recipe, worked out fine. I hate mayonaise made with sunflower oil though. It has an unpleasant taste to it. To make a mayonaise more similar to what we all know, it’s best to use rice oil. The mayo tastes really mild and creamy that way. Thanks for the recipe!
Hi Dorien! Thank you so much 😀 Traditional mayonnaise is made with sunflower or extra virgin olive oil, at least here in Spain, but I suppose it’s different in other countries 🙂
Hi! Just tested your recipe and it´s amazing! The best mayo I have ever tasted and so easy to make! Looking forward to repeat it when having omnivorous over! 🙂
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Hi Renata! Thanks a lot 😀 Hope they like it!
would canola oil work with this recipe? it’s a very mild flavored oil.
Hi Jen! Yes it works, many readers have made the recipe using it. Have a nice day!
Hello!
I was wondering if you had any nutritional information for this recipe? Thanks so much! 🙂
Hi Tejal! I’m so sorry but I haven’t, but feel free to use https://www.caloriecount.com/ 🙂 Have a nice day!
Lovely recipe! Will try this next time I make a myonnaise!
Hi Oliver! Thanks a lot 🙂 Hope you like it!
Thank you so much for this fabulous vegan mayo recipe. I’ve tried loads and this one is absolutely fantastic. Made a potato salad using it for a family get together, and everyone loved it! Just made a huge batch for Christmas. Thanks again – if people follow your good instructions, you just can’t go wrong. Perfect.
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Hi Gaynor! You’re so welcome 🙂 Happy new year!!!
Hi there, thanks for this fabulous recipe. Is there any ingredient you can add that will make the mayo last longer. Commerically made mayos last 2-3 months after opening… any ideas?
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Hi Wacko! You’re so welcome 🙂 I think store bought mayo contains preservatives, that’s why it lasts longer. I don’t know any ingredient you could add… Sorry!
Iosune, Happy New Year to Two of my favorite Vegan Bloggers. I like this Mayo very much along with many other recipes off your blog. Believe I will try Alfredo’s PBJ sandwich this evening. Have a wonderful New Year 2017.
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Hi Matilda! Happy New Year 😀 You’re so kind! Have a great year 😉
Hello and happy new year!
After reading all the comments, I’m going to try canola oil with unsweetened almond milk; I’ll let you know how it comes out. My youngest of my 4 boys has an allergy to soy so we can’t use it, and I’m all out of sunflower oil (but always keep canola and olive on hand). Also, I just signed up to get your recipes; I appreciate you taking the time to share your recipes with us! I’ll rate the recipe after I make it.
Hi! Happy new year 😀 I used unsweetened almond milk last month and it works. Have a nice day!
OMg it is soooo good. By the way, I forgotten i have unsweetened vanilla almond milk (I go back and forth between regular and vanilla), but it was/is still extremely delicious! I’m using it to make the chipotle sauce for my cauliflower and lentil tacos. Thanks so much for the recipe!
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Hi! I’m so glad you liked it 😀 You’re so welcome!!!
I didn’t read all the comments so I’m not sure if anyone else tried this – I didn’t have any soy milk so I used tofu. Soy, right? I only made a half recipe since it’s just the two of us. Getting ready to use it in a tuna-like sandwich spread. Consistency looks perfect and that’s mostly what I’m going for. I was never a big mayo fan before. Thanks for a simple to make recipe!
★★★★★
Hi Kathy! Tofu is a great ingredient to make mayo as well 🙂
Is there a way to make this with coconut milk? We have bean, soy, nut, and rice allergies here. What other milk options are there to make this with? Thanks!
Hi Leah! I think coconut milk is not going to work, but you could try… Maybe you could try oat or quinoa milk, but I’ve never used it. Have a nice day!
I used avocado oil and olive oil and hemp milk… 5 to 7 min later its too liquid even if i add more avocado oil. Why?
Hi there! Were the oil and the milk at the same temperature? I know this recipe works using almond or soy milk and olive or sunflower oil, but I’ve never tried hemp milk, sorry!
I have one word: awesome! I was always afraid of making soyanese because my attempts with real mayo were disastrous. But your recipe works like a dream! The result is deliciously creamy and rich and it was done in mere seconds. Thank you so much, Iosune <3
PS: For some reason my phone refuses to let me give the recipe full five-star rating, I'm sorry 🙁
★★★★
Hi Lucie! Thanks a lot 😀 I’m so glad you liked it 🙂 Don’t worry, the 4-star rating is okay 😉
Can I use olive oil instead of the sunflower one?
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Hi Kathie! Yes, you can 🙂
this didnt work… why would it?>
Hi Bless! I’m so sorry the recipe didn’t work for you but it worked for many people as you can see in the comments 🙂
The mayo stayed liquid…
★★★
Hi Chloe! I’m so sorry the recipe didn’t work for you. Were the oil and milk at the same temperature? Have a nice day!
I had this trouble when I used a jug blender, it just stayed liquid, but then I got a stick blender and no problem and sometimes I make 5 litres for a friends vegan restaurant- they love it
★★★★★
Hi Richard! Wow, 5 liters? That’s a lot of mayo!!!
Worked perfectly for me with a stick blender. I have used other food processor/vitamix vegan Mayo recipes before that take much longer and the amount of oil/milk has needed much more tweaking (and involved a lot more cleanup time…!). I weighed ingredients with this recipe and they blended up in less than 5 seconds. To those asking: stick blenders do not have to be expensive and if you only make this recipe with it you’ll save yourself the cost! Gracias Iosune 🙂
Hi Claire! I’m so glad it worked for you 🙂 De nada!
Hi! I’ll be travelling and won’t have acess to an immersion blender. Do you think I’d be able to make this by hand? Or will the consistency be different?
Thanks 🙂
Hi Jessica! Traditional mayo is made by hand, although I haven’t made it myself. Have a nice day!
One of the best vegan mayo recipes online! It’s easy to make and tastes yummy too. My non-vegan friends loved it too! I was wondering though, did anyone try making a flavored mayo – like garlic mayo ? I want to experiment
Hi I make a lot with this recipe (today 5kg), I add yellow mustard powder it give a little bite and adds a hint of yellow
★★★★★
Hi Richard! Sounds great 😀
Hi Sagari! Yes and it works perfectly. I’ve made it with garlic and also with fresh herbs like parsley or basil. Delicious!
Awesome! Will try it next time.
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Thanks a lot Sagari. Hope you like it!
Have you ever froze it? I don’t think I can eat even half a batch in the 3-4 day suggested shelf life. Wondering why would it need to be consumed within such a short time anyway, considering the ingredients? Have you ever had it go bad?
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Hi Jody! No I don’t, but I think it’s not going to work… Soy milk has to be consumed in 3 or 4 days, but if the mayo smells or tastes well, you can eat it anyways. No, it never went bad, but I usually consume it in about 4 days or so. Have a nice day!
Thanks 🙂
★★★★★
You’re welcome 😀
SO DISAPPOINTED. This did not work at all, and tasted like straight up oil! I used all the ingredients: Braggs ACV, Unrefined Sunflower oil, Unsweetened soy milk, and celtic sea salt. BLAH!
I followed the directions to a T and even TRIPLE checked the proportions. Why am i the only one that got gipped out of my favorite food!? I want to get fat, but i don’t want to eat just oil. SERIOUSLY please help me
Hi Jacqueline! I’m so sorry the recipe didn’t work for you. Were milk and oil at the same temperature? I usually add them at room temperature. Hope it helps…
Thanks for posting this recipe, I made it and tested good. I just added a teaspoon of hot sriracha chili sauce to make it little spicy. Tested good with a sandwich and a wrap. I think one can also add tabasco sauce also.
★★★★★
Hi Bharati! You’re so welcome 😀 I’m so glad you liked it!
Thank you so much for this simple recipe. I have made countless variations, and I have had no problem with the ingredients coming together. I usually use an immersion blender, but I have made larger quantities with my food processor. I have used soy milk, almond milk, cashew milk, and my new favorite-plant-protein fortified flaxseed milk. As far as oils, I have used sunflower (my favorite), olive, grapeseed, and peanut. All have worked beautifully. I think that the biggest key is as stated in the recipe to make sure that your “milk” is at room temperature.
★★★★★
Hi Eric! You’re so welcome. Thank you so much for your comment 😀
I love this recipe! No more hassle with pouring the oil ridiculously slow into aquafaba. I add some kala namak to it which really gives it an eggy flavor 🙂
Hi there! Thanks a lot 😀 Sounds so good, I’ll add some kala namak next time. Have a nice day!
Forgot to rate, 5 stars of course!
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Thank you so much!!!
Hi, thanks for the recipe.. I just made it using soya oil + soya milk + apple cider vinegar.. Taste great! I didn’t follow ur proportion, I just use my feeling.. And it taste good.
Since I like it hot, so I mix it with sambal.. Now I can have salad with spicy mayo again..;)
I think because I use both soya it taste very good. When my soya oil finish, I will try with coconut oil.. Well I might also try coconut oil+coconut milk combination.. Here in my country, Indonesia, soya & coconut r the cheapest because we’re tropical country & we make tempe&tofu everyday..
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Hi Lupi! I’m so glad you liked it 🙂 I want to visit your country next year, it’s like a dream. Have a nice day!
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What could be used in place of the oil? Has anyone made an oil free vegan mayo here ? I just learned about Aquafaba and can’t wait to try it out in this recipe but I don’t know what to do about the oil 🙁
Regards
Kelly
Hi Kelly! We’re going to share an oil-fre mayo soon 😉 Stay tuned!
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This looks great! I want to make it but can I use a regular blender instead or food processor?
Hi Kerri! Thanks a lot 😀 We use an immersion blender to make this recipe, but some of our readers have used a regular blender and it also works. Have a nice day!
I can’t get the mayonnaise to thicken. Any ideas?!
Hi Sarah! Are the ingredients at the same temperature?
Actually, I think I know the answer to my own comment – I think it was probably because my milk was cold. Once the mixture has reached room temperature is there a chance it will thicken or do I have to throw the mixture away 🙁
Hi Sarah! I think you should throw it away, sorry!
Wow, this is really good and very easy to make. I used a traditional blender and drizzled in the oil. I used this with the Chickpea Sandwich Spread recipe on All Recipes.com. I will definitely add powdered sugar and try it as a frosting as someone suggested (without the salt and vinegar.) Thank you for finally giving me a creamy, tasty vegan mayonnaise!
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Hi Carolyn! Thanks a lot, I’m so glad you enjoyed it 😀 Have a beautiful day!
Will using vinegar be able to replace the lemon juice in this recipe? I can use garlic powder for this vegan mayonnaise, can’t it?
Hi Lita! Yes, vinegar and lemon juice are both a great choice 🙂 Yes, if you add a clove of garlic or even garlic powder, you’ll get a delicious vegan aioli. Have a nice day!
this recipe didn’t work for me although i know it’s probably my fault somehow. I used my blended and it wasn’t thick enough so i added a bit extra oil and it split. How can I fix it? Please help!
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Hi Tess! Were the milk and the oil at the same temperature? Have you read the full recipe? Have a nice day!
Very easy and good.
Thank you!
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Hi Karine! Thanks a lot 🙂 So glad you liked it!
its really great and i make it all the time when my vegan friends come over for dinner. even as a meat eater i really appreciate recipes like this because sometimes i just get bored of the same old same old and i like to know multiple ways to make things.
★★★★★
i also prefer it when making honey mayo sauce, since i dont like the eggy flavour with honey
Hi Paul! I’m so glad you like it 🙂
I made the recipe with canola oil and unsweetened soy milk per the recipe instructions, and it set up perfectly.
I also added a bit of garlic. I’ll add garlic to anything that permits, and usually more than is suggested–always with (in my mind at least) excellent results.
I made it in my food processor, blended the soy milk, vinegar and garlic for about 5 seconds, and then I added the oil in a pencil-line thin stream–that took somewhere between one and two minutes. After adding the oil, I let it blend for another 30-45 seconds.
Based upon some other salad dressings I have made over the years, I’d suggest that if you are having difficulty getting the mayo to set up, it would be best to have both the soy milk and oil chilled. They definitely both need to be at the same temperature, but being chilled gives them a better chance of setting up (Physics!) I had my oil in the refrigerator for at least 72 hours before making this–but that is almost certainly much more than is necessary. Probably 6-8 hours will get it thoroughly chilled.
I definitely plan to make this again, and try some variation.
Great recipe. Thanks.
★★★★★
Hi Michael! Thanks you SO much for your comment 🙂 I’m so glad the recipe worked for you. Have a nice day!
Whats the expiration date?
Hi Liz! It lasts for 3 or 4 days, maybe 5. Have a nice day!
Love the recipe. I added (orange) kurkuma powder to give the mayo a nice yellow color.
Hi Ivan! I’m so glad you like it 🙂 That sounds great!
The recipe doesn’t work with oat milk. I tried it yesterday and it came out very watery. I tried adding more oil, but nothing changed. My parents didn’t like it. They say, it tastes more like vinegar than mayo. I’ll try it with lemon juice and soya milk again. Sorry. But thanks for sharing the recipe and your ideas. Have a great week!
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Hi Pia! As you can read on the blog post, I say you need to use soy milk 🙂
Best Mayo ever!!! I just cant get enough of it 😛
I use a bit of sweet mustard and the garlic. I am never ever buying mayo again. I seriously never imagined vegan mayo could be so much better than the regular one!
Awesome Recipe!!! Forever Thankful 🙂
Hi Tania! Thanks a lot 😀 I’m so glad you like it so much. Have a nice day!
I never post replies but this was reply worthy! I’ve recently turned vegan and tried this receipe and it was a winner for me and my non-vegan family. It was more tasty than the store bought mayo we’re all used to. Bonus was that it’s healthy. Then I decided to find a vegan ranch receipe. Well all of them used a vegan pre-made mayo as the main components. So I decided to adjust this mayo receipe and add some ingredients to it to make my ranch. Success! Best ranch dressing I’ve ever had. Just added some garlic and onion powder and fresh parsley a little more vinegar and oil and VIOLA! The best ranch dressing ever. Thank you for posting this receipe. I will grow healthier from this. And so will my non vegan family.
Hi Brett! Thank you so much for your kind words 🙂 Have a nice day!
Thank you so so much for this super easy recipe. This has become my mayo recipe!
So easy to make:)
Hi Martine! You’re so welcome 😉 Have a nice day!
More demonizing of fat. Not all fat is bad for you. In fact, a lot of it is good for you. Use rapeseed oil when making this and you’ll be getting tons of monounsaturated fat (super heart-healthy) Though it will likely change the flavor.
Hi Odia! Thanks a lot for your comment 🙂
I’m about to make some vegan mayo, but I’m not sure how long it will keep!
Any advice?
Hi Rebecca! It lasts about 4 days 🙂