Delicious vegan mayo, made with only 4 ingredients and 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 mayo 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!
I don’t eat mayo every day as it’s high in calories, but I make it once in a while, to make all kinds of recipes like sandwiches, sauces, dressings, or as a dip.
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. If you can eat soy, I would 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 mayo and is one of the most popular recipes on the blog. It tastes amazing, has a perfect consistency and is cholesterol-free, better for the planet, the animals and your health. It’s an epic win!
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 it immediately or keep it in the fridge for a few hours until it’s cold (photo 6).
Pro tips
- Feel free to use 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 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 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 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 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.
Can you freeze vegan mayo?
Unfortunately, you can’t, but it’s ready in just 2 minutes, so it’s not a big deal. Besides, it’s made with simple ingredients you can always have in your pantry.
Homemade vegan mayo lasts about 4-7 days because although oil, vinegar, and salt last a lot longer, the milk doesn’t.
What is the best oil to use for vegan mayo?
You can use pretty much any oil you have on hand, except coconut oil, as it will solidify in your fridge.
I prefer to use oils with a neutral flavor, like sunflower, canola, corn, peanut or safflower oil. Although I’m an extra olive oil lover, I think it has a really strong flavor for this recipe.
Using all neutral oil makes a better canvas for adding flavors, like for example garlic (you’ll get a delicious vegan aioli), mustard or maple syrup.
Some people use a neutral flavor oil, but then add a little bit of extra virgin olive oil (about 1 tbsp or so) to add a little extra flavor and also to get a more beautiful color.
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Vegan Mayo
- Prep: 5 mins
- Total: 5 mins
- About 1 and 1/2 cups (375 ml) 1x
- How-to, Sauce
- Vegan
Servings About 1 and 1/2 cups (375 ml) 1x
Delicious vegan mayo, made with only 4 ingredients and 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 it immediately or keep it in the fridge for a few hours until it’s cold. Keep lefovers in an airtight container or a jar in the fridge for about 4-7 days.
Notes
- Feel free to use 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 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 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 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 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 December of 2019.
I used soya milk and lemon juice instead of cider vinegar as I did not have any. After I blended l added splashes of malt vinegar at… This recipe is amazing 100% better, by far than shop brought vegan alternatives! I will always make my own from no on. Thank you 🙏🏾
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Hi Doreen! Thanks for your kind comment 🙂 Have a nice day!
Here is the solution for those of you who can’t get the mayo to emulsify.
Just add 1/4 of the cup of coconut oil to the oil you use. After 30 minutes in the fridge it will be consistency of the real mayo or even thicker. I just made it like that and it works like charm.
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Thanks for the advice 🙂 Have a nice day!
This recipe doesn’t work if you make your own plant milk at home. If you do make it fully from scratch, adding cornstarch helps from separating.
I only made this recipe making my own plant milk. Works perfect if it’s homemade soy milk. Works perfect with homemade almond milk, if a drop of lecithin is added. Basically, any milk besides soy needs added lecithin as the emulsifier.
Thanks for the feedback 🙂
Thanks for the info Shelbi 🙂
Sadly this turned out liquid for me too… everything was room temp
After you put lemon juice in to soy milk did you see curds forming?
If you did not see curds that might be the problem.
Did you make it in the blender or in the measuring cup and immersive blender?
I tried in the blender, in fact few different ones and sometimes it would emulsify and sometimes it wouldn’t. But using measuring cup and immersive blender worked every single time. Probably has something to do with how oil gets to the blades.
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Hi, I did follow the instructions and used the immersive blender.
There might be something with the long life milk.
I am in the UK and I used unsweetened oat milk.
It just wouldn’t emulsify, I even added more oil afterwards but still liquid form.
I’ll try with fresh milk next time, might be something in the long life milk that prevents it from forming the right chemical bonds.
You said you followed the directions, but you didn’t. Soy contains lecithin, as does some nuts in lessor quantities. Lecithin is what allows for the emulsification of the oil and liquid. You can use any kind of milk you want providing you add an emulsifier. You can buy lecithin in liquid or granule form. If you can’t get lecithin, follow the directions. If a soy milk doesn’t work, I suggest not to buy that brand as they modified the milk too much.
My next batch I will try something else and see what happen. Just wait couple of weeks.
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Hi Oana! I’m so sorry about that! It’s really important the milk and the oil are at the same temperature 🙂
Hi! I’m so sorry about that! Have you followed our instructions? 🙂
How long does this keep in the fridge?
If you use lemon juice instead of vinegar it will stay fresh for a month or longer. I once made 32oz of it and kept it over a month. Technically there is nothing in it that can get spoiled since the only spoiling ingredient is soy milk and there is very little of it. Even then soy milk can stay in the fridge for several months.
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Hi! 4-7 days 🙂
This recipe which I followed to a T, was AWFUL!!. Nothing emulsified, so I added a little more oi, and again full liquid. It was effing AWFUl, and the taste was like PUKE! Glad it didn’t emulsify or I would have made chunky puke!!!
Hi! I’m so sorry about that Scott!
Either you’re a troll or a 12 year-old boy. Your comment is unnecessarily harsh and disrespectful to the author. Nobody enjoys every online recipe they try…just say it didn’t work out for you and leave it at that.
Iosune was gracious in her reply. Perhaps you should try that sometime, Scott.
Please use black namak salt as this has sulfur in it which makes it taste and smell like real mayo!❤️
You’re completely right Eirik 🙂
Iosune,
Black salt the way it is made contains Hydrogen sulfide which is poison. Google it and you will see.
I don’t know if this is true or not, but I definitely had trouble digesting foods I made using black salt/kala namak.
I made this and I love it! Used it for my salad dressing and sandwiches.
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Hi Barbara! It’s just amazing!!
Can you make this with sweetened soy milk? I can’t find unsweetened soy milk in my area.
Hi! I haven’t tried it myself but I think it will taste completely different!
Can I substitute the soy milk?
Feel free to use any other vegan milk 🙂 Enjoy it!
I made this once before with cashew milk in a blender slowly adding the oil, and it turned out great, with the exception that it was reg cashew milk and not specifically unsweetened 😐 Second most recent try with unsweetened cashew milk, fail. It didn’t emulsify- I tried a few tablespoons more oil and no luck. How much more oil should be added to save it? I didn’t want to keep adding and it still not thicken.
Pamela, did you make sure that all liquids were at the same room temperature? Try again but use lemon juice (fresh) and leave it in the milk for at least 20 minutes. You should see curds forming. If you don’t it might not work.
Hi Pamela! I’m not sure about that, sorry! Try to make it with soy, oat, or almond milk next time 🙂
For years I have tried making mayo in a blender without success. Just tried your recipe with the immersion blender and its perfect!
Thanks for the info 🙂 Have a nice day!
Can I use lemon juice as I don’t have apple cider vinegar
Actually I prefer lemon juice instead of vinegar. Lemon juice acts like a preservative so the mayo lasts longer. Of course it is a moot point since you are going to eat it before it expires. Ha-ha.
Actually vinegar is a stonger preservative than the citric acid plus vitamin C(lemon juice) in most cases. Fungus growth occurs much faster in a lemon juice solution than a vinegar one. Because vinegar is a final product for many flora, but citric acid can be used for energy.
A little bit of salt and using vinegar let it last the longest. Using lemon juice is a different flavor than usual mayo, as well.
Thanks for the info 🙂 Have a nice day!
Take cut avocado or guacamole for example. Sprinkle some lemon juice and it stays fresh for a while. No one uses vinegar to do the same. And if lemon juice is used in the mayo no need for salt. Salt hardens arteries. :). As far as the taste I have tried both. There is absolutely no difference because only small amount is used. At the beginning I tried apple cider vinegar and did not like the taste so I switched to regular vinegar and then to lemon juice from the fresh lemon.
Thanks for your tip Eugene 🙂
Hi! Feel free to use lemon juice instead of apple cider vinegar 🙂 Enjoy it!
This is amazing! So quick and easy and tastes great. Thanks for sharing
Yes, it’s simple to make and delicious 🙂 So glad you liked it!
What can you use in place of the oil?
Hi David! In this recipe, it’s not possible to substitute or to omit oil, sorry!
P.S. hemp/coconut milk was a fail, nothing against the recipe just an FYI to others, do the soy milk as suggested lol
★★★★★
Hi Nikki! Thanks for the advice 🙂 Have a nice day!
I love this recipe!
I added about 1/2 or 1 tsp of black salt for the eggy flavor and it’s THE BOMB.
Thank you so much for this!!!
Sounds so good! So glad you enjoyed it 🙂
Poured the vegan butter straight into icecube trays. Now gonna bag it in freezer. Yummy! Hmm: Must try a few things i dont bother eating without butter e.g. baked potato…
Oh forgot i took the soya milk out of the fridge to make your mayonnaise. Ah sure another 5 minutes to potato salad. Beats the 30 trying to type my first comment 😊
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Hope you like it Mary 🙂 Have a nice day 🙂
Poured it straight into icecube trays. Now gonna bag it in freezer. Yummy! Mmm. Must try a few things i dont bother eating without butter e.g. baked potato…
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Hi Mary! We have some baked potato recipes 🙂
I was looking at vegan mayo yesterday and I came across your recipe! I will definitely make it this weekend. I am excited and can’t wait lol! Thanks again!
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Hi Mariana! Hope you like our vegan mayo! Have a nice day!