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
Hi Iosune! Thanks for the great recipe. I made it twice. I also add sone sugar fir sweetness. I got carried away and made too much though. Can I freeze some? Thank you! Hugs.
Sorry, I meant is it OK to freeze? I know some recipes can’t be frozen.. Thanks again.
Hi Mary! So glad you enjoyed it 🙂 I’ve never frozen it myself, but I don’t think it’s going to work, sorry!
“Tastier”???
Hi Lara! I’m so sorry, but I don’t understand you… What do you mean?
I don’t eat any soy. Does this work with almond or macadamia milk?
Hi Joanne! I’ve made it with almond milk successfully, but it works best with soy milk 🙂
Hi Iosune. Just made a tofu and mayo sandwich! So good. Thanks for the recipe! By the way I think it special and so patient of you to answer all those comments.
In gratitude. Keep shining.
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Hi Dimitri! You’re so welcome 🙂 Thank YOU for your comment!
Thanks will try at home this week new vegan here I’m happy to try the goods at home instead of store bought I think I bought all mayo that wholefoods had for vegans did not like 1 one bit hope this will make me happy
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Hi Regina! Hope you enjoy it 🙂
I tied half batch with almond milk, extravirigin olive oil, apple cider vinegar pinch of salt and small clove of garlic. The taste is out of this world, but my oil doesnt stay emulsified. I dont have an immersion blender, so I used my knock-off nutribullet blender. I think it might be my blender, but my mayo is pretty runny still.
I can use it as a great vinegarette for my salad though. It tastes like buttery garlic sauce. A little pepper and it would be golden.
Hi Moni! This recipe works better with soy milk, maybe you should give it a try 🙂 Were the milk and the oil at the same temperature?
Simplest fastest thing I’ve ever made. I’m THRILLED with this mayo. My days of searching for a vegan mayonnaise without sugar in the first four ingredients are over. After making this, I can’t imagine why anybody puts sugar in mayonnaise to start with.
I only made half the recipe in case I didn’t like it. I used canola oil, Trader Joe’s shelf/unrefrigerated soy milk, apple cider vinegar, iodized sea salt, and an immersion blender, and within 10 seconds I had mayonnaise. I couldn’t believe how easy it was. Make sure ingredients were room temperature/same temperature as the recipe states.
Im super impressed with your blog and recipes. What a great service; well done. THANK you for bringing mayo back into my world.
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Hi Elyse! Sugar is addictive, that’s why so many food is made with it. Thank YOU so much for your comment 🙂 Have a nice day!
Thank you both , for all this work 🙂 🙂
Peace with you from old Eu 🙂
With blessings 🙂
★★★★★
Hi Upper! Thank YOU 🙂 Have a nice day!
Wow. This looks amazing and so simple! Thanks for sharing and we can’t wait to try it!
Hi Jamari! Hope you enjoy it 🙂
Really easy to make.
Great consistency.
I added a tiny shallot, two large garlic cloves and 1/4 tsp English mustard powder.
Fantastic result.
Hi David! Sounds great 🙂 SO glad you liked it!
Excellent, it’s what I’ve been looking for.
★★★★★
Hi Sunshine! Thanks a lot 🙂
All I had was flax milk. Wouldnt ever thicken. I assume high altitude isn’t a factor?
Hi Jane! I’m not sure, but this recipe works great with soy milk, use it next time 🙂 Have a nice day!
Would it work to re-emulsify the mayo at the end of 5 days to make it last longer?
Hi! It will go bad after those days, you should’t eat it 🙂
How can you store it to last longer than 3 or 4 days? I can’t possibly use a pint of mayo that quickly.
Hi! It can last maybe 5 to 7 days, but not more… Just make less amount of mayo 🙂
I want to portion this recipe into really small Ziploc bags, for sack lunch sandwiches for my kids & I (i.e. make my own vegan mayo packets). Just out of curiosity, can it be frozen? If so, for how long? And how quickly would it need to be eaten after thawing?
Karma, I just hope you dont push veganism to children and that it’s their own choice.
Hi Roland! Why not? Veganism is extremely healthy and regular children can’t choose to eat meat either, their parents make the choice for them. It’s the same with any diet, religion or pretty much everything. Have a nice day!
Hi Karma! I’ve never frozen it myself, so I’m not sure… You should consume it in 3-4 days, maybe up to a week.
It was nice, but more like miracle whip to me. Tangy but nice, def like it thicker but all i had was almond milk.
Hi Danno! Try to add more oil to thicken the mayo. Soy milk works great, you should give it a try 🙂
Hi! Want to try this recipe. Can you use both cold oil and cold milk? Or do you recommend them both being room temp?
Hi Lindsey! You can, but I think they work better at room temperature 🙂
I made the recipe using plain soy milk and canola oil and made sure they were both cold and the same temperature. It emulsified perfectly and looked just like mayonnaise and had perfect texture. What it did not do, however, was taste like mayonnaise. I added a small clove of garlic, some cajun seasoning and a touch more lemon juice along with some course ground mustard and some Umami seasoning. Obviously, the result was not mayonnaise but it was quite palatable. As a base recipe, this is a good one. It just needs some doctoring to make it taste more like regular mayonnaise.
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Hi Denise! I’m so sorry the recipe didn’t work for you, but it tastes like real mayo. Try to use another brand of soy milk and canola oil or add a little bit of extra virgin olive oil as well 🙂
It’s not vegan if you use in cow’s milk and soy
Hi Affrica! I didn’t use cow’s milk and soy is plant-based 🙂
I’ve tried this recipe twice, both times with cashew milk. The first time the liquids were not the same temperature, the second time I made sure they were. While it tastes great, it didn’t emulsify. Not even a little bit. I used an immersion blender and stuck with it for 15 minutes. Could it be the cashew milk? I figure if almond milk works, cashew milk ought to work too. We have allergies to almonds and soy.
Hi Maureen! This recipe works amazing with soy milk. I’ve tried it with almond milk, but it’s not exactly the same… You could add some emulsifier or try my oil-free mayo https://simpleveganblog.com/vegan-mayo-oil-free/ It’s also delicious and almond and soy-free 🙂
Thanks Iosune!
You’re so welcome 🙂