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
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Very easy to make. My secret is: when using hand blender, start with the blender touching the bottom of the cup/jar and then start to lift it up very slowly, once the liquids start to thicken. Always works! And it doesn’t matter what is the temperature of anything.
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Hi Iliyana! Thank you so much for your comment 🙂
I made this recipe in a double batch. I placed all ingredients except oil into the blender and blended while slowly adding my 2 cups of oil for my 1 cup of milk. I ran out of oil, I was only able to use 1+ 1/2 cups of safflower oil and just kept blending. It worked! The mayo got thick and creamy and i did it with a little less oil.
My guess is in a single batch it would be 3/4 oil to 1/2 milk.
★★★★★
Hi Jessica! Thanks a lot for your comment 🙂 Have a nice day!
I cannot have soy. Will almond milk make this thick enough? I don’t want it with too much oil either. Thanks
Hi Jeanne! I’ve tried this recipe using almond milk and it has worked for me, but it’s not that thick 🙂
That’s a lot of mayonnaise to use up in 3 or 4 days or even a week for me. Do you think making half using the immersion blender would work?
Hi Jo! Yes, it works 🙂
Does it only keep for 4 days?
Hi Marilou! It can last for up to a week, but 3-5 days is ideal 🙂
Loved it, so easy Xx
Hi Sandra! Thanks a lot 🙂
I used all the ingredients as listed except I used Safflower oil instead of sunflower oil. It was liquid no matter how much oil I added to it. I had to give up.
Hi Jewel! Did you use an immersion blender? Were the milk and the oil at the same temperature?
I’d like to try this again, but I don’t have an immersion blender. Suggestions for using a regular blender or basic food processor?
Hi Martini! The milk and the oil should be at the same temperature. Blend at a low speed, add all the ingredients except the oil, blend for a few seconds and then add the oil gently until the mayo thickens 🙂
Thanks!
This was easy and good. I added some garlic and no salt seasoning to mine. I’m excited about all of the possibilities and I have a cholesterol free mayo. Thanks!
Hi Monica! Sounds great 😉 You’re so welcome!
It emulsified very quickly, but the combination of apple cider vinegar with half-olive, half-canola oil didn’t taste good at all. I liked commercial “olive oil may” when I still ate eggs, so I think it is the vinegar that doesn’t sit well with me. I partly corrected it with some dried mustard, but I’ll likely just toss most of this batch out and try it with lemon juice instead.
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Hi Mark! That’s why I suggest to not use olive oil 🙂 Try to use canola oil next time. You could also use lemon juice instead of vinegar if you want.
Guys, milk does not matter. Milk is only for taste. Oil is the same thing. What matters is how you blend. In order for oil to emulsify you need to blend it small amount at the time. If you have a high speed blender that has a small hole (or two) on top pour oil very slowly so it drips inside. That is how you get it to emulsify and get thick. There also thickeners available like Agar agar, starches etc….
Hi Eugene! Thanks a lot for your comment, but milk is also important. Soy milk is the best choice for this recipe 🙂
How do you explain that real mayo doe not have milk at all?
Hi Eugene! Traditional mayo is made with eggs, not milk, but in Spain people use cow’s milk instead of eggs very often 🙂
It doesn’t…but it has either eggs or egg yokes.
Hi Martini! Mayo is from Mediterranean countries, is traditionally made in France, but also in my country (Spain). Classic mayo is made with eggs, I know what I’m talking about 🙂
It did come out thick when adding the oil slowly. I don’t like the taste of it- too oily tasting. I couldn’t find refined Sunflower oil so I used regular oil.
Hi Iosune. My comment was about traditional Mayo not having milk in it, but egg or egg yokes in it. 🙂
Hi Martini! You should give vegan mayo a try, it’s much healthier and better for the planet 🙂
Hi 🙂 I have tried using oat milk instead of soya and almond as my husband is allergic. I have tried a couple of times….blending for 20 minutes or so and nothing happens. Do you know if oat milk is just a no-go? I have followed the recipe as mentioned 🙁
Hi Im! You should use soy milk if you want this recipe to work. I’ve tried almond milk and it also work, but it’s not the same. I’ve never tried oat milk though…
Just made a batch and so far, so good. Very quick and easy to prepare with the immersion blender. I like the taste (I added 1/2 t of dijon mustard), texture and consistency. And very inexpensive compared to what I’d pay $5-$6 for at the market. Next step is learning how it holds up in salads, sandwiches, dips and desserts(!) Thank you for the recipe. I hope this make-at-home vegan mayo becomes the norm for all kitchens.
★★★★★
Hi Haley! You’re so welcome 🙂 Thank YOU so much for your comment!
Hi Vera! Did you use soy milk and oil (not coconut oil)? Were the milk and the oil at the same temperature? Did you use an immersion blender? This recipe works great and it’s one of our reader’s favorite 🙂
THIS WAS SO EASY! I was amazed how well it worked, how good it tasted in recipes calling for mayo. Perfect, simple recipe. Thanks so much!
Hi Ama! So glad you liked it 🙂 You’re so welcome!
I just made this with almond milk and olive oil. Too thin and too oily for my liking so I turned it into a dressing by adding a whole avocado, lemon juice, mint, cilantro, basil, and pepper. Good base for this dressing though!
Hi Jamie! You should use soy milk 🙂
Yes! We’re blown away by it! So quick, simple and tasty!
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Hi Yvonne! SO glad you enjoyed it 🙂
It never got thick 🙁
Hi Michelle! Have you used the same ingredients and followed all the steps? Were the milk and the oil at the same temperature? What type of blender did you use?
Absolutely love it! Made it to eat with grilled artichokes and added garlic to the recipe. Most amazing snack ever!
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Hi Lia! Sounds amazing 🙂
We love it! so easy to make and sooooooooo tasty!
★★★★★
Hi Amanda! So glad you liked it 🙂
How long can I keep this mayonaise in the fridge?
Hi Rianne! For up to a week 🙂
made in a bullet and it would not thicken
Hi Stacy! Did you follow all the steps? Were the milk and the oil at the same temperature?
Googled vegan mayo recipes (as I am not great with regular mayo) & encouraged by the 5 star rating, I gave this a go. Unbelievably quick and easy…And thought I must be dreaming when I tasted it. totally delicious. I told my husband to try it, and he loved it, too, as good and better than the jar we had in the fridge. Magical recipe. Thank you! Fxx
★★★★★
Hi Fiona! I’m so glad you liked it so much 🙂 Thanks a lot!
A unrefined sunflower oil has even stronger flavor than olive oil. I you sure you used unrefined?
Hi Sushi! Yes, I did. At least the unrefined oils I’ve ever tried have a really neutral flavor, but feel free to use canola oil or any other neutral taste oil instead 🙂
This is a super quick and delicious recipe. Even the non-vegans are eating it in our house.
★★★★
Hi Margaret! Thanks a lot 🙂 I’m happy to hear that!
It came out just perfect!
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Awesome thanks! I still haven’t made any but I will once the jar I have is finished.
Hi Heather! Great, hope you enjoy it!
Hi Party! So glad it worked for you 🙂
Has anyone tried to make this with hemp milk?
Thanks
Hi Heather! I’m so sorry, but I’ve never tried it. Have a nice day!
I just tried making it with hemp milk… but its runny. My first time making it. I know, add more oil if its not thick enough, ran out of oil :o(
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Hi Naomi! The best milk to make this recipe is soy milk 🙂
So simple and delicious. It only takes a little planning ahead to have the oil chilled, but it whips up smooth like magic. I don’t buy Vegan mayo any more.
★★★★★
Hi Mandy! I’m so happy to hear that 🙂
Oh my this recipe is so easy and tasty…..never made any mayo before this and I am super impressed thank you
Hi Katherine! You’re so welcome 🙂 Yes, this recieps is sooo simple, but works great!