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
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 cups 1x
- Category: Gluten Free, How-Tos
- Cuisine: Vegan
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!
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
I was really looking forward to this vegan recipe. I made it following the instructions precisely but sadly it never thickened. I added more oil, but still didn’t thicken. I added cashews as per the oil free recipe and still didn’t thicken. It tasted great as salad dressing so I didn’t waisted but no mayonnaise!
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Hi Vera! Did you use soy milk and oil (not coconut oil)? Were the milk and the oil at the same temperature? Did you use an immersion blender? This recipe works great and it’s one of our reader’s favorite 🙂
THIS WAS SO EASY! I was amazed how well it worked, how good it tasted in recipes calling for mayo. Perfect, simple recipe. Thanks so much!
Hi Ama! So glad you liked it 🙂 You’re so welcome!
I just made this with almond milk and olive oil. Too thin and too oily for my liking so I turned it into a dressing by adding a whole avocado, lemon juice, mint, cilantro, basil, and pepper. Good base for this dressing though!
Hi Jamie! You should use soy milk 🙂
Yes! We’re blown away by it! So quick, simple and tasty!
★★★★★
Hi Yvonne! SO glad you enjoyed it 🙂
It never got thick 🙁
Hi Michelle! Have you used the same ingredients and followed all the steps? Were the milk and the oil at the same temperature? What type of blender did you use?
Absolutely love it! Made it to eat with grilled artichokes and added garlic to the recipe. Most amazing snack ever!
★★★★★
Hi Lia! Sounds amazing 🙂
We love it! so easy to make and sooooooooo tasty!
★★★★★
Hi Amanda! So glad you liked it 🙂
How long can I keep this mayonaise in the fridge?
Hi Rianne! For up to a week 🙂
made in a bullet and it would not thicken
Hi Stacy! Did you follow all the steps? Were the milk and the oil at the same temperature?
Googled vegan mayo recipes (as I am not great with regular mayo) & encouraged by the 5 star rating, I gave this a go. Unbelievably quick and easy…And thought I must be dreaming when I tasted it. totally delicious. I told my husband to try it, and he loved it, too, as good and better than the jar we had in the fridge. Magical recipe. Thank you! Fxx
★★★★★
Hi Fiona! I’m so glad you liked it so much 🙂 Thanks a lot!
A unrefined sunflower oil has even stronger flavor than olive oil. I you sure you used unrefined?
Hi Sushi! Yes, I did. At least the unrefined oils I’ve ever tried have a really neutral flavor, but feel free to use canola oil or any other neutral taste oil instead 🙂
This is a super quick and delicious recipe. Even the non-vegans are eating it in our house.
★★★★
Hi Margaret! Thanks a lot 🙂 I’m happy to hear that!
It came out just perfect!
★★★★★
Awesome thanks! I still haven’t made any but I will once the jar I have is finished.
Hi Heather! Great, hope you enjoy it!
Hi Party! So glad it worked for you 🙂
Has anyone tried to make this with hemp milk?
Thanks
Hi Heather! I’m so sorry, but I’ve never tried it. Have a nice day!
I just tried making it with hemp milk… but its runny. My first time making it. I know, add more oil if its not thick enough, ran out of oil :o(
★★★★★
Hi Naomi! The best milk to make this recipe is soy milk 🙂
So simple and delicious. It only takes a little planning ahead to have the oil chilled, but it whips up smooth like magic. I don’t buy Vegan mayo any more.
★★★★★
Hi Mandy! I’m so happy to hear that 🙂
Oh my this recipe is so easy and tasty…..never made any mayo before this and I am super impressed thank you
Hi Katherine! You’re so welcome 🙂 Yes, this recieps is sooo simple, but works great!