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).
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🌟 You’ll love this recipe because it is
- Made with only 4 simple ingredients and all of them are easy to get.
- Ready in just 2 minutes!
- Thick, white, creamy, easy to make, and very affordable.
- The perfect alternative to regular mayo, and it's healthier too.
- Delicious with French fries, to make sandwiches, as a base for dressings, and in salads.
🧾 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
Regular mayonnaise is not vegan, as the original recipe is made with eggs or cow's milk. However, they can be easily replaced. This recipe truly works!
This recipe is made with just 4 simple and easy-to-get ingredients: oil, soy milk, apple cider vinegar, and salt. Although there are hundreds of recipes out there, this one is the best I've ever tried.
It is healthier than regular mayo as it's cholesterol-free and contains less saturated fats. However, it should be eaten in moderation and as a part of a balanced diet.
This recipe always works when the ingredients are at room temperature. However, I've made it with cold milk, and most of the time it works, but not always.
Although soy milk is the best type of milk for this recipe, I've made it with almond milk successfully on several occasions.
I know it can be also made with aquafaba (the liquid from one can of chickpeas) instead of soy milk, about ¼ cup (60 ml) instead of the ½ cup (120 ml) of soy milk, but I haven't tried it myself.
More vegan sauce recipes
Did you like this recipe? Please leave a rating and comment below!
The BEST Vegan Mayonnaise
Ingredients
- 1 cup sunflower or canola oil
- ½ cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
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
- 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.
- 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.
Katie says
Hi, you used to have oil free mayo and aioli recipes, https://simpleveganblog.com/vegan-aioli-oil-free/ they are so good, but this page doesn’t excist anymore, where can I find them now? Thanks.
Iosune says
Hi Katie, thank you for reaching out! We’ve removed some older recipes from the blog, but you can still find the oil-free mayo and aioli recipe here: https://web.archive.org/web/20230321163440/https://simpleveganblog.com/vegan-aioli-oil-free/. I hope this helps, and thanks so much for your support!
Kevin says
This is brilliant.Wonderful flavour and rich and creamy.Easy to prepare,thank you so very much.
Iosune says
Hi Kevin! Thanks a lot 🙂
Katie says
I’ve made different vegan mayo recipes successfully with a blender but since this recipe highly recommended an emulsion blender I went with it. It did not turn out - I believe because of the milk which I have also never used in a vegan mayo. Tried to save it by using the typical blender method and adding it in slowly but because all ingredients had been mixed it was a no go. Flavour profile is good but I would suggest for others to try doing the blender method first so that you don’t waste 1 cup of oil.
Iosune says
Hi Katie! Thank you for your feedback! I’m so sorry it didn’t turn out as expected. I’ve found it’s much easier to get the right consistency with an immersion blender, as it’s more likely to fail with a regular blender. It’s also really important to use soy milk, as it emulsifies best, and to make sure both the oil and milk are at room temperature for the best results. I hope you give it another try, and I truly appreciate you sharing your experience!
Kris M says
Delicious! And so simple.
Iosune says
Hi Kris! So glad you liked it 🙂
Brigitte says
This is insane !!! I used avocado oil and 1/2tsp dry mustard , I started to mixe with my immersion blender geez 10 seconds and I was done ….I couldn’t believe how fast and tasty these simple ingredient could be …amazing
Iosune says
Hi Brigitte! Thanks a lot 🙂 Sounds so good!
Steve B says
Brifitte, Great idea to use Avocado oil instead of seed oils!
Iosune says
Hi Steve! Thanks so much for your comment 🙂 I really appreciate it!
Tina says
Because of soy and nut allergies, I would need to use coconut or oat milk. Do you think those would work?
Keith says
By themselves no. The key is the soy milk provides lecithin. You could buy sunflower lecithin and add a bit to whatever type milk you wanted to use. Most lecithin you find will be from soybeans, but you can find the other too.
Iosune says
Hi Keith! Thanks for your comment 🙂
Iosune says
Hi Tina! I don't think so, sorry!
Tilly says
I tried this recipe today and it came out perfect. The texture is very light and the taste is good. I am now convinced there is no need to buy mayo ever again. Too easy!
Iosune says
Hi Tilly! I'm so glad to hear that 🙂 Yes, homemade mayo is the best!
Dale R Mader says
Great recipe. Some time ago, I bought some non-dairy creamer, thinking it was vegan, only to discover later that it wasn't. I used it and it didn't emulsify, just as you said it might not. However, rather than chucking the batch(I'm cheap), I used Nestlé Thicken Up, and it worked like a charm.
Iosune says
Hi Dale! So glad you like the recipe 🙂
Paula says
Absolutely delicious. I’ve had such disappointing results in the past that I’d given up trying to make mayo. This was so easy and so tasty I wish I’d made the whole serving and not just half! Thank you very much……easily worth 5 stars.
Iosune says
Hi Paula! You're so welcome 🙂 Thanks a lot for you comment!
Rani says
Good Which other milk can I use instead of soy milk. Give me some gf and soy free vegan recipes.
Eugene says
Well, I just ran out of soy milk and the store doesn't have unsweetened one anymore. So I am going to try almond milk next. The reason soy milk is good is because it contains lecithin and that is what makes it thick combined with acid. We don't have much choice here. It is either soy milk or almond milk.
Iosune says
Hello Eugene! You're absolutely correct. Moreover, while almond milk doesn't consistently yield good results, soy milk does. The flavor also significantly improves when using soy milk 🙂
Olivier H says
Perfect recipe. As good as the store bought! It came out perfectly on my first try!
I'll try a variation where I'll add a bit more vinegar, as I like a tart/sharp mayo. I hope it's going to emulsify all right.
Iosune says
Hi Oliver! Thanks a lot 🙂 I think it should emulsify all right!
Iosune says
Hi Rani! Soy milk is the only good choice for this recipe, sorry!
Eugene says
Foolproof method:
Soy milk. If refrigerated, put it in to microwave for 15 seconds.
Lemon. 1 Tablespoon.
Salt to taste.
Guar Gum. 1/2 teaspoon.
Oil. NOT vegetable, unrefined sunflower (good for salads but otherwise taste way too strong) or olive for the same reason. I use Canola, Avocado or a blend.
1. Put lemon juice in to milk.
2. Stir it and let it sit for 15-20 minutes. You should start seeing curds.
3. Put Guar Gum in and start blending until thick.
4. Start adding oil and blend like churning (up and down) until it just starting to become slick and shiny. In other words looks like a mayo. Usually I add the same amount of oil as the milk.
Very important to add Guar Gum before oil and make it thick thirst.
It is so thick that I can lift full jar with the blender. It will get even thicker in the fridge.
Iosune says
Hi Eugene! Thank you so much for your comment 🙂
Chris K says
Great recipe! Doesn’t have that tang that many other vegan mayonnaise have. My daughter was pleased to be able to have mayo again. I made it with avocado oil as that is the only oil she is allowed. It whipped up great with the immersion blender.
Eugene says
A week ago I went to 99c only store and they had Follow Your Heart Mayo. So I bought a small jar for $0.99. It is no where close in thickness or taste I make using this recipe. In the regular store that is nearby it is like $5.99 I looked last time. And it is not even healthy. To add a tang to the taste use real lemon instead of vinegar.
Iosune says
Hi Eugene! Thanks a lot for your comment 🙂 Have a nice day!
Iosune says
Hi Chris! SO glad you guys liked it 🙂