Vegan mayo, made with only 4 ingredients in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free.
Everybody loves mayo and it’s one of the things vegans miss the most when they go plant-based. Fortunately, I have good news. You can enjoy a delicious vegan mayo that tastes even better and is much healthier!
Making vegan mayonnaise is so easy, it only requires 4 ingredients, just 2 minutes and a blender, that’s all! An immersion blender is the best choice, but a regular blender will do.
In addition, homemade vegan mayonnaise is so inexpensive and made with simple and clean ingredients. I know store-bought mayo is so convenient, but it’s usually made with nasty ingredients and this recipe is ready in just 2 minutes!
Soy milk is the best choice to make vegan mayo because it has a similar consistency to cow’s milk, which it’s also used to make mayo, instead of eggs here in Spain. In addition, soy milk acts as an emulsifier.
I’ve made this recipe using almond milk and it works, but it’s no the same, so I really suggest you use soy milk because you’ll get the most delightful vegan mayo you’ve ever tried!
If you’re going to make this mayo occasionally use any oil you want, but if you’re going to make it very often, try to use unrefined oils as the refined ones are not good for our health.
I’m totally in love with my vegan mayonnaise and it is one of the most popular recipes on the blog. It tastes amazing, has a perfect consistency, and is cholesterol-free!
How to make vegan mayo – Step by step
- 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 mayo emulsifies (photo 1).
- 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 (photo 2).
- If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds (photo 3). Then add the oil gradually while the blender is going (photo 4), turn it gradually from low to high and let it go until thickens (photo 5).
- Use your vegan mayo immediately or keep it in the fridge for a few hours until it’s cold (photo 6).
Pro tips
- Feel free to customize your vegan mayonnaise with any type of oil, such as like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge
- Soy milk is the best choice to make this recipe. I’ve also used almond milk and it works, but it wasn’t as thick. Some readers have made this recipe using other types of plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.
- Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the best option, at least for me.
- Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.
- If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.
- Keep in mind this vegan mayo will thicken in the fridge.
- You can add other ingredients to your vegan mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill.
Is mayo vegan?
Regular mayo is not vegan, as the original recipe is made with eggs. However, they can be easily replaced. This recipe truly works!
What is vegan mayo made of?
To make this vegan mayonnaise I used oil, soy milk, apple cider vinegar, and salt, such simple and easy-to-get ingredients. Although there are probably more recipes for vegan mayo, this one is my favorite.
How long will this vegan mayo keep?
Store it in an airtight container in the fridge and it will keep in good condition for about 4-7 days. This recipe isn’t suitable for freezing.
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Did you make this vegan mayo?
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Vegan Mayo
- Prep: 5 mins
- Total: 5 mins
- About 1 and 1/2 cups (375 ml) 1x
- How-to, Sauce
- French
- Vegan
Servings About 1 and 1/2 cups (375 ml) 1x
Vegan mayo, made with only 4 ingredients in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free.
Ingredients
- 1 cup oil (250 ml), I used sunflower oil
- 1/2 cup unsweetened soy milk (125 ml)
- 2 tsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with.
- 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 mayo emulsifies. 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.
- I usually use an immersion blender, but I’ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.
- 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 at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
- Try the mayo and add more salt if needed. If it’s too thick, add more milk and if it’s too watery add more oil. Pulse again until the mayo has the perfect consistency.
- Use your vegan mayo immediately or store it in the fridge for a few hours until it’s cold.
- Keep the lefovers in an airtight container or a jar in the fridge for about 4-7 days.
Notes
- You can make this vegan mayo with any type of oil like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge.
- Soy milk is the best choice to make this vegan mayonnaise. I’ve also used almond milk and it works, but it wasn’t as thick. Some readers have made this recipe using other types of plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.
- Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the better option, at least for me.
- Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.
- If your vegan mayonnaise doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.
- Keep in mind this vegan mayo will thicken in the fridge.
- You can add other ingredients to your mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill.
Nutrition
- Serving Size: 1 tbsp
- Calories: 43
- Sodium: 50 mg
- Fat: 4.7 g
- Saturated Fat: 0.4 g
- Protein: 0.3 g
Update Notes: This post was originally published in April of 2015, but was republished with new photos, step-by-step instructions, and tips in October of 2021.
I used my nutribullet so I started with the soy milk mix, I’d halved the recipe, and I started adding the oil, 2 tablespoons at a time, and it thickened up in the first two tablespoons itself! So I used less than a fourth cup of canola oil, and I added about a tablespoon of refined coconut oil so it’s a little more firm when I cool it.
I recommend using less oil, just add a little at a time until you have the consistency you want. I’m so glad I didn’t go to the store like I planned to
★★★★★
Oh I also warmed up my soy milk for about 20 seconds in the microwave since I just took it out of the refrigerator.
I followed the exact measurements in the recipe I used organic safflower oil, organic soy milk, salt, and apple cider vinegar. I used a Braun immersion hand blender. The ingredients were all at room temperature. After mixing with the immersion blender everything remained liquid. I tried adding drops of oil very slowly drops while mixing this too proved a disaster. Any suggestions would be appreciated!
I have made this many times so I no longer even measure ingredients. he very first thing I do is to take a milk and add lemon juice in it. Then let it sit for 10 minutes. This produces curls in the milk and lets me know that nothing is wrong. After that I put in the blender and turn it on and then I start driping the oil. The more oil I put in the thicker it gets. I put salt in after it is done. I also churn the stuff like moving the blender up and down in the cup otherwise the stuff is so thick that blender just spins in the air that is inside the chamber.
★★★★★
Hi Eugene, at what speed did you blend it? I have a high speed Panasonic blender and it does not have speed settings, will the emulsification still work if I am doing this at high speed?
My handheld blender does not have speed setting either and I don’t think it is important. The most important part is lemon juice curling the milk. If you see clumps after 10-20 minutes it should work.
★★★★★
Hi Mary! I’m so sorry 🙁 Were the milk and the oil at the same temperature? If so, then, don’t know what could have happened!
Has anyone tried it without the salt and did it work?
Hi! I haven’t tried it without salt, sorry!
Amazing recipe and so so easy. Gracias por compartir, Iosune.
★★★★★
Hi Marie! I’m so glad you liked it 🙂
Hello,
If i wanted to add some lemon juice to it could I, or should I do that when serving?
Hi Jade! I suggest you replace vinegar with lemon 🙂
Hello Iosune! This vegan mayo is the bomb!! I’ve never enjoyed mayo the way I do now. Guilt-free! Love the freshness of it especially without egg! It’s so amazing! <3 Thank you! I'm so glad I come across your amazing recipe!
Hi! Thanks for your kind comment 🙂 I’m so glad you liked it!
I would definitely like to try this recipe, but my husband cannot have oil. Do you think I could substitute aquafaba liquid in place of the oil?
Hi Illana! I think it is not possible, sorry 🙁
This is so simple but tastes amazing! I was pretty sceptical about it working at all as I only have a regular blender. But it is just as good, if not better, than shop bought vegan mayo at ridiculous prices! Thank you for sharing this recipe 🙂 oh, I used garlic salt instead of regular salt and the oil I used was rapeseed. I’ll definitely be making this again!
★★★★★
Hi Jessica! So glad you liked it 🙂
Has anyone made it with oat milk? Did it work?
Hi! I haven’t tried it myself, sorry! But, I think it would work 🙂
This was already my favorite recipe, then I added a garlic clove and teaspoon of seeded mustard. Highly recommend.
Hi! I’m so glad you like our recipe 🙂
Soy is not really better for the environment – it’s a very damaging monoculture, and almost always GMO.
Absolutely the best! I did tweak it a bit by adding a little lemon juice and onion powder, but even without the changes it was delicious. I’ve spent a small fortune on store-bought vegan mayo’s and have never found one I like. Thank you so much for this simple and delicious recipe!
★★★★★
Thanks for your kind comment 🙂 Have a nice day!