The BEST Vegan Mayonnaise (4 Ingredients)

Learn how to make the best vegan mayonnaise with only 4 ingredients in just 2 minutes. This vegan mayo is so tasty, thick, and creamy.

Everybody loves mayo and it's one of the things vegans miss the most when they go plant-based. Fortunately, you can enjoy a delicious vegan mayonnaise that tastes even better and is much healthier.

Making homemade vegan mayonnaise is so easy, it tastes amazing, has a perfect consistency, and is cholesterol-free.

This is one of those basic recipes you should have on hand when going vegan, so it's included in my Veganuary collection, but it's also perfect to enjoy during the Holidays and on a daily basis.

It can be used in sandwiches (like my Vegan BBQ Jackfruit Pulled Pork or vegan burgers), salads (like my vegan potato salad or vegan chicken salad), with French fries, or as a base for sauces or dressings (like my vegan tartar sauce or vegan ranch dressing).

🧾 Ingredients

• Sunflower or canola oil: I prefer sunflower oil, but canola oil is also a good choice.
• Unsweetened soy milk: this is the best choice for this recipe because it acts as an emulsifier, but I've also made it using almond milk and it can work. However, it's not the same.
• Apple cider vinegar.
• Salt: I used ionized salt, but any salt will do.

See the recipe card below for a full list of ingredients and measurements.

🔪 Instructions

Step 1: Make sure the oil is at the same temperature as the milk. You can use them cold, but I found room-temperature milk and oil to be the easiest to work with.

Step 2: If using an immersion blender, combine all the ingredients in the blender beaker, place the immersion blender in, so that it sits firmly on the bottom of the cup, and pulse until the mayonnaise emulsifies.

Step 3: Once most of the vegan mayonnaise has been emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.

Step 4: You can also use a high-speed blender. Add all the ingredients into the blender, except the oil, and blend for about 5 seconds.

Step 5: 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.

Step 6: Try it 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 it has a perfect consistency.

📋 Substitutions & variations

• I've made this recipe using extra virgin olive oil, but I find it adds a really strong flavor to the mayonnaise, so try to use a neutral flavor oil if you can.
• Do not use coconut oil, as it will solidify in the fridge.
• If you can, use soy milk as it 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 non-dairy milk successfully, but others haven't succeeded. Soy milk always works, though.
• Make sure the milk you're using is unsweetened, or you'll end up with a sweet mayonnaise.
• Apple cider vinegar can be replaced with lemon juice, but vinegar works best.
• Feel free to use other types of vinegar, especially if they have a neutral flavor (like white wine or rice). Balsamic vinegar is not the best option.
• Add other ingredients such as garlic (you'll get a delicious vegan aioli), Dijon mustard, or maple syrup. It's also delicious with fresh or dried herbs like parsley or dill.

🍽 Equipment

To make this recipe you'll need:

• Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
• An immersion blender with the blender beaker or jar that comes with it, but I use a glass measuring cup and it works just fine.
• You can also use a high-speed blender if you want, but the immersion blender works best.

❄️ Storage

• Refrigerator: store it in an airtight container in the refrigerator for up to 1-2 weeks.
• Freezer: best when fresh, you can store it in an airtight container in the freezer for up to 3 months. It doesn't freeze rock hard because of all the oil, though.
• Thaw: since it isn't hard it is quite easy to remove a spoonful at a time, it thaws quickly, and it has a great taste and consistency after it thaws.

💭 Expert tips

• Use an immersion blender if you have one, it works wonderfully well and the mayo is ready in just 1 or 2 minutes.
• A high-speed blender also works, but it can be tricky if you're new to vegan mayonnaise. You may need to add a little more oil to get the same consistency sometimes, though.
• If your mayo doesn't emulsify, add more oil until it thickens. It's really important that the milk and the oil are at the same temperature and also please follow this recipe to a T.
• Keep in mind it will thicken in the refrigerator.
• I've always made this recipe in the blender beaker or jar that came with my immersion blender, but it broke, so I use a glass measuring cup now and it works great.

❓Recipe FAQs

🧈 More vegan basic recipes

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📖 Recipe

The BEST Vegan Mayonnaise

Learn how to make the best vegan mayonnaise with only 4 ingredients in just 2 minutes. This vegan mayo is so tasty, thick, and creamy.

4.77 from 246 votes

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Course: How to

Cuisine: French

Diet: Vegan

Prep Time: 2 minutes minutes

Total Time: 2 minutes minutes

Servings: 1.5 cups (360 ml)

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 1 cup sunflower or canola oil
• ▢ ½ cup unsweetened soy milk
• ▢ 2 teaspoons apple cider vinegar
• ▢ ½ teaspoon salt

Cook ModePrevent your screen from going dark

Instructions 

• Make sure the oil is at the same temperature as the milk. You can use them cold, 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 beaker or jar, place the immersion blender in, so that way it sits firmly on the bottom of the cup, and pulse until the mayonnaise emulsifies.
• Once most of the vegan mayonnaise has been 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 it using a regular blender and it works as well, although I think an immersion blender is the best choice.
• If you're using a high-speed blender, add all the ingredients into the blender, except the oil, and blend for about 5 seconds.
• 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.
• Whether you're using an immersion or a high-speed blender, try the mayonnaise 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 it has a perfect consistency.
• Use immediately or transfer to an airtight container in the refrigerator until cold.

Video

Notes

Substitutions:

• I've made this recipe using extra virgin olive oil, but I find it adds a really strong flavor to the mayonnaise, so try to use a neutral flavor oil if you can.
• Do not use coconut oil, as it will solidify in the fridge.
• If you can, use soy milk as it 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 non-dairy milk successfully, but others haven't succeeded. Soy milk always works, though.
• Make sure the milk you're using is unsweetened, or you'll end up with a sweet mayonnaise.
• Apple cider vinegar can be replaced with lemon juice, but vinegar works best.
• Feel free to use other types of vinegar, especially if they have a neutral flavor (like white wine or rice). Balsamic vinegar is not the best option.

Storage:

• Refrigerator: store it in an airtight container in the refrigerator for up to 1-2 weeks.
• Freezer: best when fresh, you can store it in an airtight container in the freezer for up to 3 months. It doesn't freeze rock hard because of all the oil, though.
• Thaw: since it isn't hard it is quite easy to remove a spoonful at a time, it thaws quickly, and it has a great taste and consistency after it thaws.

Nutrition

Serving: 1tablespoon | Calories: 82kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 8g | Sodium: 50mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.02mg

Tried this recipe?Let us know how it was!