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Vegan Mayonnaise

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!

Vegan Mayonnaise - 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!

Vegan Mayonnaise - 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 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.

Vegan Mayonnaise - 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!

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 - 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!

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Vegan Mayonnaise

★★★★★ 4.7 from 108 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cups
  • 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!

Vegan Mayonnaise - 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!
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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      • Hi! I made this recipe and my omnivore family loved it. So thank You! I also want to share an experiment based on this recipe. My family suggested that it would make a great frosting if mixed with powdered sugar. Skipping the salt and vinager of course.
        I was intrigued, and tried it on a birthday cake. I must say, it pipes like a dream, holds the shape, tastes like whipped cream. I made it more thick adding more oil.There you go, if You want to try.

        Reply

      • Hi Iosune thank you for the recipe so quick i used vegetable oil it was delicious .my son had a bean burger roll lettuce tomatoes and your delicious mayo

        Reply

      • Has anyone tried this with soy milk made from powdered soy milk mix? I do not have a lot of use for soy milk, and it tends to go bad before I can use it all. (Not that it matters, but that happened with regular milk too.)

        Reply

        • I tried it; it doesn’t work, in the sense that it remains rather watery…powdered milk has a different fat content, and therefore the “emulsion” does not occur; i.e mayonnaise is the emulsion of two fats; that normally don’t mix, but due to the incorporation of air between the molecules, form the delicious spread.

          I attempted it with the powdered milk, and it was difficult to emulsify, I eventually added some liquid milk, and it worked like a charm!

          Reply

      • I am beyond confused/angry. I made this four times prior to the last SIX times of utter frustration. I have spent over $72.00 in Organic Sunflower Oil and over $46.00 in Unsweetened Soy Milk within the last five weeks—-I have had to throw out every single one of the last six “batches” of mayonnaise (vegan). Watery and curdled. Again, the times prior were fine; now, I am literally and figuratively throwing money away. The ingredients and the measurements ( from the initial attempts and these last disasters) have remained PRECISELY the same. What the heck?
        I fully realize I shall not receive a response. One may only hope.

        Reply

        • Hi Karen! I’m so sorry the recipe didn’t work for you, but it’s our most popular recipe and our readers are so happy with it. Were the oil and the milk at the same temperature? Have you used an immersion blender?

          Reply

          • Hello! Have had the same issue when using a different blender than usual. It seems that when I use a regular “slow” blender I have no issues with it separating but when I’ve used a better quality, high speed blender it has separated! So I think the trick is to blend at a lower speed. Managed to rescue a batch that was starting to separate by simply turning down the speed 🙂 hope this helps!

        • Hi, I can understand your splitting or separation issue. I did it in a Nutra-ninja, just bunged it all in and it was fine, if a bit runny, but that happens (along with separation) because you generally shouldn’t do that (I get lazy). Just try it the way you do an egg based mayo. Very slowly drizzle in the oil, very slowly, until it just thickens, and then you can pour it in more quickly. It needs to emulsify (in short, to thicken). Soy is mostly water and oil is mostly, well, itself, and neither the two shall meet amicably until you add the lemon juice (or cider). The latter makes the opposites attract, an “emulsifier.” To really emulsify, you have to drizzle in the oil after the water (soy) and lemon juice have been blended. You should be just fine then (and the temps would have less of an effect). I can’t remember which version lemon juice follows, but as an emulsifier it either gets water on one end and and oil on the other (and presto) or it surrounds the water and the oil sticks to it. Anyway, that should save your expensive ingredients (shopping at a cheaper store would help too!).

          ★★★★★

          Reply

      • Hello from Germany! I found your blog today and I immediately fell in love with it. Cooking is my passion. Your blog really inspired me a lot.i posted a video regarding your recipes on my YouTube channel https://youtu.be/s1kWJrdHnzM I don’t intend any copy right infringement. If you feel this is objectionable please leave a comment on my video.

        Reply

    • I rather have one without soy, soy is most of it ,
      GMO in the USA no matter what they tell you or how they label it, besides that, it creates lots of problems related to hormones, /endocrines/ and others.

      thank you for sharing recipe however, i will try it with different milk.

      Reply

      • Hi Angelina! Soy is not as bad as most people think. People in Japan consume it all the time and they’re the healthiest people on the planet. Besides, most GMO soy is usually for feeding the animals, so we should avoid animal foods, not soy. Have a nice day!

        Reply

        • To note: it’s not a matter of “soy is bad!!”. The endocrine system can sometimes react badly to certain foodstuffs for those of us with conditions relating to the thyroid (like myself), or more generally food sensitivities and allergies (GMO products can also do this due to how their structures have been changed). It’s not that “soy is bad”, it’s “our immune system reacts negatively to it and can further impact other health conditions”. Soy is inflammatory for some, which triggers an autoimmune response, and in people like me and possibly Angelina, this means the autoimmune system is further impacted. So we look for other alternatives, even from vegan foods because they aren’t “safe” for us to consume.

          So with that in mind: you mention almond milk in the description. The almond-i-ness doesn’t overpower the flavour? (I’ve found this to be a problem in some savoury things in my experimenting, so I’m a little concerned–I miss being able to use mayo, though!) And how would you suggest thickening it to make up for the difference in texture?

          ★★★★

          Reply

          • Hi Corvid! Thank you SO MUCH for your comment 🙂 I’ve tried this recipe using almond milk and I like it, especially if you use an almond milk made with almonds and water, nothing else. Hope you like it!

      • To Angelina – soy is great, and not dangerous. Yes, GMO soy is questionable, largely because of the huge levels of pesticides associated with it, but organic soy is a perfect food for vegetarians.

        I’m not saying you should eat it (or any food) all day every day, but it’s certainly appropriate to have a few servings per day.

        By the way, the amount of soy in even a large serving of this recipe is trivial. The fat would be of more concern.

        ★★★★★

        Reply

        • I will not touch Soy beans, Monsanto has his dirty hands all over it. I’m from South America and they have destroyed the jungles to farm Soy beans and export it to the USA, because they want to cash in the vegan’s North American’s fever. I do not trust China’s soy beans either. I don’t think soy is safe. 🙁 … you can read Wikipedia and read between the lines. I will try the recipe with other milk.
          Love your recipes. Keep up the good work

          Reply

          • Hi Patricia! This soy is for the animals, not for humans, so don’t be afraid of consuming soy 🙂 Have a nice day!

      • Non-GMO Soy is such, non-GMO. I know the dairy and meat industries spend massive marketing funds to discredit soy and a vegan lifestyle, wonder how come? Soy is lately proven to not disrupt hormones. Read “Clean Protein”, it has up-to-date information on such! Peace!

        ★★★★★

        Reply

          • [email protected] & iosune –

            I need to see this info on soy being a healthy food. Fermented soy is the only kind that I have researched to be beneficial and doesn’t have harmful anti-nutrients.
            And I’m curious why this mayo is considered unhealthy, iosune?

        • Hi Charlie! There’s so many info online, just google it 🙂 It’s high in fat because is made with oil, which is a processed food. You should eat mayo in moderation 🙂

          Reply

  2. Oh my! I really wanna try this! I saw other recipes and they seemed so confusing and complex just to make a single jar of mayo. Thank you!

    Reply

  3. Just one question: the milk must be unsweetened soy milk, right?
    If I can’t find it, can I use the regular one?

    Reply

    • yes you can use sweetened soya milk…just made it today and it still tastes just like mayonnaise and not sweet at all. I think a lot of commercial mayonnaises contain sugar anyway.. 🙂

      Reply

    • Hi Erick! You can use almond milk, although the mayonnaise will taste better if you use soy milk 🙂

      Reply

    • What milk do you mean? The regular one? You mean the one that is for calfs? The one that is from cows that have been tortured all their life just because people need to feel the pleasure to taste it for a couple of minutes? people like you are sick

      ★★★★★

      Reply

      • Nobody has mentioned cows milk here so I think rafaella needs to calm down..the person means if he cannot find unsweetened can he use the sweetened soy milk.if you don’t have nothing nice to say you shouldn’t say anything. Don’t jump on people for asking a question.go read chooseveg.coms guide…as you shouldn’t speak to people like that …..anyway….I amasking this mayo now. As I sooo miss the mayo pasta I used to make…going to recreate it tonight thanks

        ★★★★★

        Reply

      • Holy crap you’re intense. It’s a VEGAN blog, ya know, for vegans… Who don’t consume animal products. Why is it that you’re looking to be so ridiculous with people?

        Reply

    • Hi Jane! I’ve never used coconut oil to make this recipe, but I’m not sure it could work because it solidifies at 25ºC or 77ºF. Have a nice day!

      Reply

  8. I just ran out of mayonnaise before I stumbled across this post, and that’s probably a sign that I should make this recipe! I like this take on mayo (I’ve never made any kind of mayo before), and it seems like a good recipe to start with. Love the simplicity! Thank you for sharing.

    Reply

    • Hi Bhiravi! You should try homemade mayo, it’s so easy to make and tastes amazing!!! Have a nice day 😀

      Reply

  9. Oh goodness, I just made this recipe last night and it was perfect! I had nearly finished cooking some artichokes when I realized I was out of mayo (and I LOVE my artichokes dipped in mayo!) but remembered seeing your post, so I whipped up a batch and it was just absolutely perfect. Love love love! 🙂

    ★★★★★

    Reply

    • Hi Leslie! I’ve never eaten artichokes with mayo, thanks a lot for the idea!!! 😀 I’m glad you liked the recipe!

      Reply

  10. Unfortunately this recipe didn’t work for me. I used Virgin Olive oil instead of Sunflower oil and although the consistency was great it tasted terrible….

    ★

    Reply

    • Hi Leonie! I’m so sorry 🙁 Coconut oil is diffent than other oils, but if you use another type, I think the recipe will work!

      Reply

      • Hi Misty! I’m so sorry 🙁 Did you use soy milk? If the milk and the oil are at the same temperature the mayonnaise is easier to make.

        Reply

      • Extra virgin olive oil does taste very bitter when you use itfor mayonnaise. Try another oil like sunflower

        Reply

        • Hi Vanessa! It has an strong flavor, although is quite popular to use it here in Spain, we love olive oil!

          Reply

    • Her recipe used Sunflower oil, not olive oil. She mentioned if you used olive oil it would have a strong flavor. You should not have given one star.

      Reply

    • So it’s not fair to just give one star if you used virgin olive oil when the recipe states that it is a strong taste.

      Reply

    • If you google the problem with olive oil, you’ll get a wealth of info on why it becomes bitter. Apparently though, you can use it as an addition at the end, if you’re after the flavor. But, you cannot use it as the main oil. I used canola, because that’s what i had, and it rocked. Google olive oil if you want to discover why it doesn’t blend well. Cheers!

      Reply

    • I’ve done extra light (not virgin) olive oil in past mayo recipes – much much lighter taste. So there’s an extra option.

      Reply

    • I don’t understand why you would say the recipe didn’t work (and give it one star) when you changed a main component of the recipe. Sunflower is more tasteless so it would lend itself well to this recipe. If you decide to use Olive Oil, then it’s your version of the recipe that failed, not the original one 🙂

      ★★★★★

      Reply

    • I didn’t have any soy milk at the house, I am not a vegan and was just looking for an eggless mayo. I decided to give it a go with regular milk The only thing I did differently, is I added the lemon juice after it emulsified, and added about a tbsp. of Dijon mustard. It was perfect! It tastes almost exactly like regular mayo!!

      Reply

      • Hi Julie! I’m so glad you liked it! You should try to use some plant milk, the mayo is also delicious, healthier and cruelty-free 😉

        Reply

        • So true! I find that i prefer the flavor of soy milk over regular milk (though i haven’t had that in about 5 years, now–but i remember the flavor well!). Almond milk is tasty, but i’ve read it will give you more watery results. Seriously, TRY soy milk! It’s chock-full of calcium and protein, and you won’t regret it!

          ★★★★★

          Reply

          • Hi Zoe! You’re right, soy milk is the best plant milk you can use to make this recipe 🙂

  13. Thank you for posting this recipe. I’ve tried the vegannaise brand. I’m not a huge fan, I prefer the flavor of Mir le whip.

    could i use the recipe listed here, but add a sweetener to make a vegan miracle whip?

    Reply

    • Hi Penny! Of course you can! But add the sweetener when the mayonnaise is done and then stir until well blended 😉

      Reply

  16. LOVED IT!! I even tricked my definitely-not-vegan parents telling them I had just made “real” mayo. Guess what? They loved it too! I told them afterwards it was vegan mayo…they were shocked! lol)

    ★★★★★

    Reply

  18. Hi.. thanks for sharing the recipe.
    I’ve tried but I failed to get a thick consistency. Do you know this happen? I use cashew milk and rice bran oil.
    Also, I use a Kenwood immersion blender, will that effect the result?
    I’ve been trying to make a vegan mayo for a while and most my friends told me to by vitamix blender, which is too expensive for but when I saw your recipe, I was very excited.Thanks!

    ★★★★★

    Reply

    • Hi Lisa! You’re welcome 😀 It could be because of the ingredients, were they at the same temperature? Mayo is usually made with this kind of blender, I also have a Vitamix, but I never use it to make this recipe. You could algo try to use another milk and another oil. Have a nice day!

      Reply

  19. I used canola oil and it had kind of an odd taste. I added some dijon mustard to mask that, and it tasted ok. BUT the next day it tasted AMAZING!!! Just like mayonnaise. Simple recipe, and I’m willing to make it the day before. 😉 Thanks for this!

    ★★★★★

    Reply

  21. I have tried every vegan mayo recipe on the web. Or at least I thought so until today. I made this one assuming it would end up a disappointing gloopy mess like all the others.
    Oh my what a lovely surprise! It turned out perfectly. Two non vegans in my house pronounced it as good if not better than their preferred brand of non vegan mayo. The flavour is perfect but it is the consistency which really amazed me.
    I confess I hadn’t used an immersion blender in the past and I think that had a lot to do with it. The only slight change I made was a little mustard to enhance the flavour.
    Thank you so much. Coleslaw is back on my menu!

    ★★★★★

    Reply

  22. Any idea how this would taste with Grapeseed Oil? I want to use a neutral flavored oil but Sunflower is not available (and maybe not as healthy?).

    Also – how do you make with both at the same temp? The soy milk is in the fridge and the oil is in the cupbuoard!

    Reply

    • Hi Kac! I’ve never made this recipe using grapeseed oil, so I can’t help you, I’m so sorry! You can let the soy milk at room temperature for 1 or 2 hours before you make this recipe 😉

      Reply

  23. I have made this recipe a few times and I am excited to get it thicker at some point. Maybe if I use homemade nut milk rather than store-bought but maybe it’s the oil I am using instead or that all my ingredients are not at room-temp? BTW—> Where can I find unrefined Sunflower oil online? It certainly isn’t anywhere local to me and I can’t find it on Amazon or Thrive Market or Vitacost… I would love to use an unrefined, healthy oil if possible but need to find one first. 🙂 Thanks for an easy egg-free mayo recipe (even if mine is only quasi-thick).

    ★★★★

    Reply

    • Hi Jennifer! Soy milk works better than other plant milks, but nut milks are also okay. I’m from Spain and I buy the unrefined oil in a local store, so I can’t help you, sorry! Extra virgin olive oil also works, but it has a strong flavor… Have a nice day!

      Reply

  24. Amazing! How simple is this!! Found I needed a bit more salt and will experiment with Dijon in the future! Thanks – you saved me buying some 🙂

    Reply

  25. Hi, I don’t have an immersion blender what other applience could i use to make it, I have a blender, food processor and a stand mixer.

    Reply

    • Hi Stefani! I’ve made this mayo using a blender, but it doesn’t always work. Pour the milk and the vinegar in the blender and blend for a few seconds, don’t turn off the blender and add the oil gently. When the mayo is ready, you can add salt to taste and blend for a few seconds. Hope it works for you!

      Reply

      • Thanks for answering so quickly! I put nearly the double quantity of oil! My problem (because I tried it twice!) is, for how long should I keep the immersion blender running before I lift it to incorporate the oil at the surface? Because I just couldn’t tell if it had thickened. I kept it almost 1 to 1,5 minutes, the blender was so hot afterwards, I thought I’d burn it!!!
        Thanks again ?

        Reply

        • The mayo thickens in just a few seconds, if not, add more oil. Are your ingredients at the same temperature? Sometimes if you use cold milk and oil at room temperature, the mayo doesn’t thickens…

          Reply

  27. Thanks for the recipe…BTW the traditional mayonnaise is non-vegan because its recipe calls for eggs, not for cow milk…

    Reply

    • Hi Hilda! I know traditional mayo is made with eggs, but many people use also milk here in Europe, especially in summer 🙂 Have a nice day!

      Reply

  28. Hello, I have made this recipe using arachis oil because there is hardly any taste to the oil . The mayonnaise is perfect! I have been missing mayo a lot since becoming vegan and this recipe is by far the best I’ve bumped into. The store-bought brands tastes like crap imho. This mayo is great with fries, baked potatoes, salads. It’s fresh and fluffyI and I love it! Thanks for this, you made me really happy.

    ★★★★★

    Reply

  29. Can I use unsweetened coconut milk and coconut oil? Im not sure if the coconut taste will still take on flavor or end up tasting weird after I add lemon juice. ?

    Reply

    • Hi Mills! Coconut milk and oil are not the best ingredients for this recipe, especially the oil, but you can try if you want…

      Reply

  31. Hey thanks for this. I want to try it. It may sound odd but I’m not allergic to eggs I just don’t like that raw taste that you get from eggs so I never eat mayo. But chicken burgers are awful dry and butter just doesn’t cut it. Can’t wait to make this. Thank you!

    Reply

    • Hi Chanel! You’re welcome! We’re vegan, so we don’t eat eggs or chicken 🙂 We love vegan food because is healthier and also cruelty-free. Have a nice day!

      Reply

  32. Hi! Can I use “cream soy” like the one we use in Coffee..Im wondering if maybe this could make the mayo…more creamy!? Thank you…for this receipes?

    ★★★★★

    Reply

    • Hi Véronique! I don’t think it will work and this mayo is already sooo creamy 😉 Thank you for your comment!

      Reply

  33. Hi! My son is soy, dairy, egg. peanut, treenut, gluten, and sulfite free. I only have a regular blender. I was wondering how I would make this with a regular blender? Also, what milk would be best that is can have? Rice or coconut? Thank you!

    Reply

    • Hi Kristina! I’d use rice milk, but I’ve never made this recipe using it, so I’m not sure it will work… I don’t know how to make mayo in a regular blender, I’m so sorry! You can search some information on google… Have a nice day!

      Reply

  34. 5 stars from me! I have tried so many different vegan mayonnaise recipes and they all just did not thicken up. This one did! I also was not aware of the tip of keeping the soy milk at same temperature as the oil, and maybe that was it. I only saw that because I read the comments. Perhaps you could write that in the directions, for people who do not read the comments? I think it will lead to a bigger success rate for people trying out your recipe!
    Thank you for the recipe!
    And hugs from Spain as well!

    ★★★★★

    Reply

  36. A word of advice for people struggling with this recipe. Despite following the recipe to the letter my first attempt failed miserably. I think it was my cheap not up to the Job stick blender so…. I got the hand mixer out (the type you hold with two beaters that click in) got another 1/2 cup of soy milk added the lemon juice and other flavourings whizzed it for thirty secs and then started gradually drizzling in the oil. It worked a lot better and I managed to encorporate my 1st failed batch also.
    5* recipe, I just didn’t have the tools for the job.

    Reply

  38. Excellent!! Because I have unique food sensitivities I had to change the majority of the ingredients. The result was fabulous because your proportions are perfect! Thank you for creating such a terrific recipe.
    p.s. I used grapeseed oil, organic almond milk, and lemon juice with a little bit of dry mustard and toasted onion powder.
    Thanks again! I will definitely make this again!

    Reply

  39. Who needs to eat dairy when there is a crulty free mayo recipe like this ? this recipe is spot on and even better. It was the easiest recipe ive ever made. Thank you Losune

    ★★★★★

    Reply

    • Hi Jerome! Thank you so much 😀 Eating dairy-free is so easy, you just need to find the right recipes 😉

      Reply

    • Hi Sarah! I’ve never made this recipe using cashew milk, but I think it could work… Have a nice day!

      Reply

  41. This recipe has been such a disappointment. I’m not an idiot, I know how to follow a recipe. Organic sunflower oil comes with a hefty price tag here in Germany – and this recipe let me down. Hard.

    Did everything the recipe calls for, and my mayo concoction is still a sloppy mess. There is no fluffy delicious mayo in this household (because vegan mayo is also very difficult to find in a shop in Germany – at least the ones I’ve checked at), which means my *other* recipe which was waiting on some mayo – egg salad mixture, vegan – will also be ruined.

    ★

    Reply

    • Hi Katie! I’m sorry it didn’t work for you. This mayo is one of the most popular recipes in the blog and our followers love it! What happened exactly? If the milk and the oil are at the same temperature the mayo is easier to make. Have a nice day!

      Reply

      • Yes, thank you. Like I said, I know how to read and follow recipes, and I make a point of following any bits of advice that the creator/author adds (having both milk and oil at the same temperature). The issue, it seems, was a combination of immersion blender (which didn’t work at all, and actually killed mine), and having all of the ingredients added at the same time. I found and followed a different recipe (only slightly different, for taste), which, like yours, suggests the oil and milk be at room temperature, but instructs that the oil be added lastly, and gradually (which I did, into my stand blender). Unlike your recipe, that one worked. For those of your readership who have the same difficulties I had (to the tune of 6€, not cheap as a newly married student couple), that particular adjustment might make the end result less (and hopefully not at all) bitter.

        Reply

        • Hi Katie! Tbanks for your comment, but this is is the traditional mayo recipe and it usually works for most of the people. Thanks anyways for the idea!

          Reply

  42. Hi, I haven’t had mayo since I became vegan and would really love to give this recipe a try!!

    I unfortunately only have a normal blender. I also only have lemon juice and not vinegar. Will it taste the same? What to do about the blender?

    Love the idea though.
    Xxx

    Reply

    • Oh! And I have a normal electrical hand mix. Haha! Don’t know if that’ll be better than a blender?

      Reply

    • Hi Mijke! You can use lemon as well 😉 I’ve made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is on. Hope it works for you!

      Reply

  43. Hi Louise, great recipe, I made it twice with no problem, even though I only have a jug blender, then yesterday I tried to make more, same ingredients and equipment and I have tried 4 batches and they all curdled. I live in Thailand and the ingredients aren’t the highest quality, but I use the best I can get, the ACV I used was Braggs, sea salt, 100% Sunflower oil and soy milk, I even tried Almond milk but all the same??? I even sterilised all my equipment with Hydrogen peroxide still curdles – have yo any idea?

    ★★★★★

    Reply

    • Hi Richard! I’ve never made this recipe using almond milk, so I don’t know if it could work, sorry! If the ingredients are at the same temperature the mayo is easier to make, have you tried it?

      Reply

  44. Hello, thanks. I have an impressive history of failed no-egg mayonnaise making attempts. This base recipe made a simple, creamy and very adaptable majo. Good work.

    ★★★★★

    Reply

  45. what a shit recipe! wasted so much milk & oil trying over & over again, all i was left with was a disgusting slop, it didn’t emulsify at all!

    Reply

    • Hi Jane! You don’t have to be rude if it didn’t work for you… It worked for most of our readers in our two blogs, so maybe you did something wrong…

      Reply

  46. Delicious! Ratios and method worked perfectly, emulsified on almost instantly, so impressed. I used a quarter of the ingredient quantities listed as I wouldn’t use it all within 7 days and I don’t like waste.

    ★★★★★

    Reply

  47. I just made this! It was super easy to make and tastes awesome! Thanks for putting this recipe out there! It will change how I eat many things.

    ★★★★★

    Reply

  48. I used cheap olive oil, cheap soya milk, cheap salt and some lemon juice. Can I say ‘fucking amazing’?

    ★★★★

    Reply

    • Hi Simone! I’ve made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is blending. Hope it works for you!

      Reply

  50. I have just made this in my blender and I found it perfect, much easier than a tofu version I used to make and cheaper too, which I am very grateful for. Thank you so much.

    ★★★★★

    Reply

  51. I followed your instructions and ingredient list substituting olive oil for the sunflower oil (as you said it is a possible substitution and I like the flavor) and I used rice milk as the plant based milk. Combined all ingredients in a jar and used an immersion blender and ended up with a jar full of yellow juice. No emulsifying, no thickening (yes I tried adding more oil). Any suggestions or corrections?

    Reply

    • Hi Tom! This recipe works with olive oil, so I think it dind’t work because of the milk. It always works with soy milk, but it’s harder to make with others plant milks, I’m so sorry!

      Reply

  52. Made this last night for the first time. Followed the recipe exactly and in a couple of minutes it was done! Tastes fantastic, will be making this regularly. Love it 🙂

    ★★★★★

    Reply

  53. Do you know if this would be ok with Avocado oil? that is all i have and do not want to run for a different kind 🙂

    Reply

  54. I used olive oil because I happen to like its strong taste, but all I got was a thick yellow liquid. I tried adding more oil, but it didn’t help. I don’t have an immersion blender, but I do have a good regular one. Maybe the immersion blender is essential?

    ★

    Reply

    • Hi Why! This recipe is easier to make using a immersion blender, but it can be done using a regular blender. Were the milk and the oil at the same temperature? It’s also important sometimes. I’m so sorry it didn’t work for you!

      Reply

  55. This worked excellently! I mixed mine with garlic and Sriracha sauce to make a spicy aioli, and it was absolutely delicious! I also used a normal blender and added the soy milk and apple cider vinegar first, then added the oil gradually while it was going- and still worked just as well. Thanks for the great recipe 🙂

    ★★★★★

    Reply

  56. OH M. G., i cannot believe a mayo made with so few ingredients could taste this good. Rich and decadent. I’m sure it’s chock full of calories, but i am not going to be eating it by the tablespoonful. I only had canola oil (or EVOO, which was warned against), and it ABSOLUTELY ROCKS. I’m using this in a chickpea salad recipe for a potluck. Cheers, thanks so much! Also, it took two seconds to make, for anyone who’s wondering.

    ★★★★★

    Reply

  57. I made this using a vitamix, because I don’t have an immersion blender, it came out perfect and tastes fantastic. I put everything in at once, turned it gradually from low to high and let it go for a few seconds. Thanks so much for the great recipe!

    Reply

  58. Well I never! Having recently started following a vegan diet, I am slowly coming to terms with trying to find decent alternatives to some of my favourite foods… mostly dairy and egg based (never been a big meat eater) i.e. cheese, ice cream and oh yes, mayonnaise! I bought some ‘Mayola’ a few days ago and I can’t lie, it was so disgusting I wouldn’t feed it to my dogs! So, having just found your recipe I dashed into the kitchen and started raiding my cupboards…. 5 minutes later and voila! I’ll confess to using sweetened Soya milk as I didn’t have any unsweetened in the fridge, which probably hasn’t yielded the best results (don’t worry, I’ll be trying unsweetened next time I go to the shop!), THAT SAID it tastes delicious! I got a bit dash-happy with the cyder vinegar and also added a good few teaspoons of dijon mustard but YUM! I suspect I was trying to compensate for the sweet milk so I will definitely try it again with unsweetened and might even try Almond milk. I thought I’d never be able to eat mayonnaise again! Thank you! Oh and also, I had no problem with blending – I used a hand blender and the oil was at room temperature whilst the milk was fridge temp. Worked like a charm! 🙂

    ★★★★

    Reply

    • P.S. I made my non-vegan partner try it and he begrudgingly admitted it tasted pretty good! Haha ? One victory at a time…

      Reply

    • Hi Amanda! I think you can make almost every recipe in a vegan version, you just need to find the perfect recipe for you. I’m so glad you liked the mayo 🙂 Have a nice day!

      Reply

  60. Does it ever get thick like regular mayo? I used canola oil and almond milk. It’s been blending for about 10 minutes and I could drink it ?

    Reply

    • HI, Mary–you really need to use soy milk. Almond milk is not the same, and you won’t get the same results at all.
      Cheers! Give it a try! If you do it according to the instructions, it’s fabulous. PS, i also used canola oil.

      ★★★★★

      Reply

    • Hi Mary! It’s thick like regular mayo as you can see in the pictures. You just need to use soy milk 😉

      Reply

  61. Hey,
    Thank you for this recipe, worked like a charm! Added a bit of mustardpowder.
    Made half the amount as we shouldn’t eat too much mayo. ?
    Also used some of this mayo to make a garlic sauce, with some water, persil, drop of honey, some salt and za’atar. Was also delicious!
    Thanks again! Greetings from Holland.

    ★★★★★

    Reply

  63. Hi Iosune, you may remember I was having trouble getting the mayo to thicken using a blender, well I bought a stick blender and it works fine, I’ve been making it regularly for several weeks now, I added a teaspoon of mustard powder which gives it a more authentic colour and a slight zing. Thank you

    ★★★★★

    Reply

    • Hi Richard! I’m so happy for you 🙂 I’ve never added mustard powder, but it sounds interesting 😉

      Reply

  64. Quick question, I cannot have soy milk so is there a substitute? I really want to try this…………

    ★★★★★

    Reply

    • Hi Vanessa! I always use soy milk, so I don’t know. Some readers used other milks (like almond or oat milk) and the could make the mayo, but it didn’t work for others…

      Reply

  65. Ah, I just made this (using what we already had in our kitchen, vegetable oil, and almond milk) and it’s crazy, sexy, easy. Oh, all the dishes I’ll make with this lil baby in my arsenal. Thanks so much for sharing!

    ★★★★

    Reply

    • Halleigh, I highly recommend that you research about the ingredient in almond milk. I assume that you are looking for more healthy alternative. The amount of almond milk in a 64 oz container is negligible (2%). A 64 oz of pure almond milk will cost you $192. I emailed one of the company and they refuse to disclosed as to what is the amount of almond. Also, do not fall “Natural”; remember that arsenic is 100% natural. Keep with organic soy milk.

      Reply

  68. Wow, this recipe is surprisingly good! I loved it and all my family loved it as well. Thank you very much for sharing, it’s so good I could eat the entire mayonnaise jar by myself.

    ★★★★★

    Reply

  70. This was a waste of good oil. I followed the recipe exactly and eventually had to go to my Vita-mix because my immersion blended overheated and simply stopped. I, too ended up with a watery mess.

    ★

    Reply

  71. I have made this recipe twice so far and both times it was awesome! I just went to make another batch and it won’t thicken, same exact ingredients and ratios as the first two times. I am at my wits end trying to figure out why it won’t thicken! Any suggestions?

    ★★★★★

    Reply

    • Hi Jeanette! Were the milk and the oil at the same temperature? I’m so sorry it didn’t work… Have a nice day!

      Reply

  72. Amazing recipe thanks so much. Just threw everything in all at once with an immersion blender and omg best and quickest vegan Mayo I’ve ever had. 5 stars xxxxx

    ★★★★★

    Reply

  73. Has anybody tried this recipe with soy bean oil? I used sunflower oil and followed the recipe to the letter and my mayo tasted bitter. Maybe the oil I used was off? It was a brand new bottle of clearspring organic sunflower oil. I tried to fix the flavour by adding extra apple cider vinegar and also freshly squeezed lemon, salt, mustard powder, garlic powder but there’s still an obvious bitter taste which is definitely related to the oil content. The extra ingredients improved the flavour but it’s still very bitter… The consistency is perfect but the taste isn’t amazing. I will try again with soy bean oil instead. I usually buy follow your heart organic veganaise which uses soy bean oil and it’s delicious. I’d just prefer to be able to make my own as it’s expensive!

    ★★★★

    Reply

    • I also added some rice malt syrup to try to make it less bitter but it made no difference. For the people saying it didn’t thicken, I used a really basic blender and mine thickened in a matter of 2 seconds! I kept my oil and soy milk in the fridge overnight before blending… Maybe that’s why? All oils should be stored in the fridge anyway to stop them from spoiling.

      Reply

    • Hi Rachel! The mayo shouldn’t be bitter if you use sunflower oil… Try to use any other oil you want, except coconut oil. Have a nice day!

      Reply

  74. Thank you so much, it was wonderful to have fresh mayo! It tasted great. Made it to your recipe exactly. Developed an allergy to eggs some time ago so this was a blessing! We only used it to dress our burger, cant wait to try it in potato salad!

    Reply

  75. Ok, so I got bold and replace the oil with refined coconut oil and added fresh basil…Wow! The best mayo ever.

    Reply

  76. i’m not a vegan, but this is really good.
    it isn’t pretending to be egg mayonnaise, like those lying little jars of ‘light’ or ‘olive oil’ products in the supermarkets. but it’s something that is a really enjoyable alternative.

    ★★★★★

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  78. Amazing!! Made it with cold soy milk and room temperature light taste olive oil. Didnt have apple cider vinegar so used plain white vinegar and himalayan salt. Tastes great and took no time at all! Will never buy mayo again after makibg this! Great recipe! Thanks!!

    ★★★★★

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  79. Oh my god!!! This was so shockingly good!

    I am on a lchf diet and was looking for some alternatives to regular mayo. I was really sceptical, thinking this would taste no where near majonaise.
    Took me less than a minute to make, and omg! It tastest like mayo!!
    I used coconut oil instead btw 🙂

    ★★★★★

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  80. I found this recipe this afternoon and followed it exactly. The result was amazing, thick mayo in about a minute. I used a stick blender. Thank you so much!

    ★★★★★

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  81. Hi Iosune, I was just wondering if there is some other way of making this if you don’t have an immersion blender?

    Reply

    • Hi Sharlene! I’ve also made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is on. If you read the comments you will see many people used a regular blender. Hope it works for you!

      Reply

  82. This is the EASY vegan mayo recipe I have been looking for! Thank you! As you said, temp matters, and I do find it to be imperative that cold is the key for emmolsion, so I just started keeping my oil in the fridge. I am using grape seed oil and it works fine.

    Reply

    • Hi Stacy! You’re so welcome 😀 Temp is important, but you can also use the ingredients if they’re at room temperature. Have a nice day!

      Reply

  83. Can’t believe how easy it was to make this delicious mayo. I’ve tried the recipe twice now, and it worked perfectly both times. Thank you so much!

    ★★★★★

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  84. I used unsweetened almond milk instead of the soy milk and lemon juice instead of the vinegar. It took a few tries to get the salt right but it turned out wonderful! The mayo turned out fluffy like real mayo with just a hint of almond but it tasted great! I will be making this again!

    ★★★★★

    Reply

  85. Hi! I came across this recipe and I’m excited to try to make some for my mom! I have a quick question though: Do I HAVE to use an immersion blender? I only have a regular blender with a few different settings on it.

    Reply

    • Hi! I’ve made this mayo using a regular blender and it worked, but sometimes I had to add more oil… I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is on. Hope it works for you!

      Reply

  86. Hi, I came across this recipe and will try it soon. I’m still an omnivore but switching over to more vegan eating slowly but surely.

    I read several comments but did not find the info I was looking for.

    Like you I do not eat very much mayonnaise. So, by the pictures this recipe makes at least 1 cup of mayo.

    How long does this stay good? Firm?

    I’ve made regular mayo in the past and succeeded very well, but after 3-4 days it has fallen.

    I don’t eat enough for it to be worth making +/- 1 cup and then losing it after 4 days.

    Reply

    • Hi Joanne! I don’t eat mayo very often, but when I make this recipe my boyfriend and I usually eat it in less than 3 or 4 days, so I don’t know, sorry! You can cut the recipe in half if you want 🙂

      Reply

      • Hellman’s move over. I just made this mayo, used lemon juice instead of vinegar. It is wonderful, light, easy, took 4-5 seconds in all. Used canola oil, forgot the salt, but it doesn’t matter. I will cut the recipe in 3 and season them differently. I’m thinking strong mustard and maple syrup. Sriracha. Or 1/2 tsp of sesame oil, 1/2 soya sauce….. oh maybe some garlic and herbs. Thanks this is a great recipe. I have +/- 1/2 a cup of Hellman’s left, when that is finished, never again. Wish I could send you a picture. Below is not my web site, but I’m part of this group.

        ★★★★★

        Reply

  88. I put a little extra lemon juice in it to make it very fresh.
    Adding herbs like basil or parsley is really great as well.

    Reply

  89. Excellent recipe, worked out fine. I hate mayonaise made with sunflower oil though. It has an unpleasant taste to it. To make a mayonaise more similar to what we all know, it’s best to use rice oil. The mayo tastes really mild and creamy that way. Thanks for the recipe!

    Reply

    • Hi Dorien! Thank you so much 😀 Traditional mayonnaise is made with sunflower or extra virgin olive oil, at least here in Spain, but I suppose it’s different in other countries 🙂

      Reply

  90. Hi! Just tested your recipe and it´s amazing! The best mayo I have ever tasted and so easy to make! Looking forward to repeat it when having omnivorous over! 🙂

    ★★★★★

    Reply

  94. Thank you so much for this fabulous vegan mayo recipe. I’ve tried loads and this one is absolutely fantastic. Made a potato salad using it for a family get together, and everyone loved it! Just made a huge batch for Christmas. Thanks again – if people follow your good instructions, you just can’t go wrong. Perfect.

    ★★★★★

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  95. Hi there, thanks for this fabulous recipe. Is there any ingredient you can add that will make the mayo last longer. Commerically made mayos last 2-3 months after opening… any ideas?

    ★★★★★

    Reply

    • Hi Wacko! You’re so welcome 🙂 I think store bought mayo contains preservatives, that’s why it lasts longer. I don’t know any ingredient you could add… Sorry!

      Reply

  96. Iosune, Happy New Year to Two of my favorite Vegan Bloggers. I like this Mayo very much along with many other recipes off your blog. Believe I will try Alfredo’s PBJ sandwich this evening. Have a wonderful New Year 2017.

    ★★★★★

    Reply

  97. Hello and happy new year!
    After reading all the comments, I’m going to try canola oil with unsweetened almond milk; I’ll let you know how it comes out. My youngest of my 4 boys has an allergy to soy so we can’t use it, and I’m all out of sunflower oil (but always keep canola and olive on hand). Also, I just signed up to get your recipes; I appreciate you taking the time to share your recipes with us! I’ll rate the recipe after I make it.

    Reply

  98. OMg it is soooo good. By the way, I forgotten i have unsweetened vanilla almond milk (I go back and forth between regular and vanilla), but it was/is still extremely delicious! I’m using it to make the chipotle sauce for my cauliflower and lentil tacos. Thanks so much for the recipe!

    ★★★★★

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  99. I didn’t read all the comments so I’m not sure if anyone else tried this – I didn’t have any soy milk so I used tofu. Soy, right? I only made a half recipe since it’s just the two of us. Getting ready to use it in a tuna-like sandwich spread. Consistency looks perfect and that’s mostly what I’m going for. I was never a big mayo fan before. Thanks for a simple to make recipe!

    ★★★★★

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  100. Is there a way to make this with coconut milk? We have bean, soy, nut, and rice allergies here. What other milk options are there to make this with? Thanks!

    Reply

    • Hi Leah! I think coconut milk is not going to work, but you could try… Maybe you could try oat or quinoa milk, but I’ve never used it. Have a nice day!

      Reply

  101. I used avocado oil and olive oil and hemp milk… 5 to 7 min later its too liquid even if i add more avocado oil. Why?

    Reply

    • Hi there! Were the oil and the milk at the same temperature? I know this recipe works using almond or soy milk and olive or sunflower oil, but I’ve never tried hemp milk, sorry!

      Reply

  102. I have one word: awesome! I was always afraid of making soyanese because my attempts with real mayo were disastrous. But your recipe works like a dream! The result is deliciously creamy and rich and it was done in mere seconds. Thank you so much, Iosune <3

    PS: For some reason my phone refuses to let me give the recipe full five-star rating, I'm sorry 🙁

    ★★★★

    Reply

    • Hi Bless! I’m so sorry the recipe didn’t work for you but it worked for many people as you can see in the comments 🙂

      Reply

    • Hi Chloe! I’m so sorry the recipe didn’t work for you. Were the oil and milk at the same temperature? Have a nice day!

      Reply

      • I had this trouble when I used a jug blender, it just stayed liquid, but then I got a stick blender and no problem and sometimes I make 5 litres for a friends vegan restaurant- they love it

        ★★★★★

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  106. Worked perfectly for me with a stick blender. I have used other food processor/vitamix vegan Mayo recipes before that take much longer and the amount of oil/milk has needed much more tweaking (and involved a lot more cleanup time…!). I weighed ingredients with this recipe and they blended up in less than 5 seconds. To those asking: stick blenders do not have to be expensive and if you only make this recipe with it you’ll save yourself the cost! Gracias Iosune 🙂

    Reply

  107. Hi! I’ll be travelling and won’t have acess to an immersion blender. Do you think I’d be able to make this by hand? Or will the consistency be different?

    Thanks 🙂

    Reply

  108. One of the best vegan mayo recipes online! It’s easy to make and tastes yummy too. My non-vegan friends loved it too! I was wondering though, did anyone try making a flavored mayo – like garlic mayo ? I want to experiment

    Reply

  109. Have you ever froze it? I don’t think I can eat even half a batch in the 3-4 day suggested shelf life. Wondering why would it need to be consumed within such a short time anyway, considering the ingredients? Have you ever had it go bad?

    ★★★★

    Reply

    • Hi Jody! No I don’t, but I think it’s not going to work… Soy milk has to be consumed in 3 or 4 days, but if the mayo smells or tastes well, you can eat it anyways. No, it never went bad, but I usually consume it in about 4 days or so. Have a nice day!

      Reply

  110. SO DISAPPOINTED. This did not work at all, and tasted like straight up oil! I used all the ingredients: Braggs ACV, Unrefined Sunflower oil, Unsweetened soy milk, and celtic sea salt. BLAH!

    I followed the directions to a T and even TRIPLE checked the proportions. Why am i the only one that got gipped out of my favorite food!? I want to get fat, but i don’t want to eat just oil. SERIOUSLY please help me

    Reply

    • Hi Jacqueline! I’m so sorry the recipe didn’t work for you. Were milk and oil at the same temperature? I usually add them at room temperature. Hope it helps…

      Reply

  111. Thanks for posting this recipe, I made it and tested good. I just added a teaspoon of hot sriracha chili sauce to make it little spicy. Tested good with a sandwich and a wrap. I think one can also add tabasco sauce also.

    ★★★★★

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  112. Thank you so much for this simple recipe. I have made countless variations, and I have had no problem with the ingredients coming together. I usually use an immersion blender, but I have made larger quantities with my food processor. I have used soy milk, almond milk, cashew milk, and my new favorite-plant-protein fortified flaxseed milk. As far as oils, I have used sunflower (my favorite), olive, grapeseed, and peanut. All have worked beautifully. I think that the biggest key is as stated in the recipe to make sure that your “milk” is at room temperature.

    ★★★★★

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  113. I love this recipe! No more hassle with pouring the oil ridiculously slow into aquafaba. I add some kala namak to it which really gives it an eggy flavor 🙂

    Reply

    • Hi there! Thanks a lot 😀 Sounds so good, I’ll add some kala namak next time. Have a nice day!

      Reply

  115. Hi, thanks for the recipe.. I just made it using soya oil + soya milk + apple cider vinegar.. Taste great! I didn’t follow ur proportion, I just use my feeling.. And it taste good.
    Since I like it hot, so I mix it with sambal.. Now I can have salad with spicy mayo again..;)

    Reply

    • I think because I use both soya it taste very good. When my soya oil finish, I will try with coconut oil.. Well I might also try coconut oil+coconut milk combination.. Here in my country, Indonesia, soya & coconut r the cheapest because we’re tropical country & we make tempe&tofu everyday..

      ★★★★★

      Reply

    • Hi Lupi! I’m so glad you liked it 🙂 I want to visit your country next year, it’s like a dream. Have a nice day!

      ★★★★★

      Reply

  116. What could be used in place of the oil? Has anyone made an oil free vegan mayo here ? I just learned about Aquafaba and can’t wait to try it out in this recipe but I don’t know what to do about the oil 🙁

    Regards
    Kelly

    Reply

  117. This looks great! I want to make it but can I use a regular blender instead or food processor?

    Reply

    • Hi Kerri! Thanks a lot 😀 We use an immersion blender to make this recipe, but some of our readers have used a regular blender and it also works. Have a nice day!

      Reply

  119. Actually, I think I know the answer to my own comment – I think it was probably because my milk was cold. Once the mixture has reached room temperature is there a chance it will thicken or do I have to throw the mixture away 🙁

    Reply

  120. Wow, this is really good and very easy to make. I used a traditional blender and drizzled in the oil. I used this with the Chickpea Sandwich Spread recipe on All Recipes.com. I will definitely add powdered sugar and try it as a frosting as someone suggested (without the salt and vinegar.) Thank you for finally giving me a creamy, tasty vegan mayonnaise!

    ★★★★★

    Reply

    • Hi Lita! Yes, vinegar and lemon juice are both a great choice 🙂 Yes, if you add a clove of garlic or even garlic powder, you’ll get a delicious vegan aioli. Have a nice day!

      Reply

  122. this recipe didn’t work for me although i know it’s probably my fault somehow. I used my blended and it wasn’t thick enough so i added a bit extra oil and it split. How can I fix it? Please help!

    ★★★★★

    Reply

    • Hi Tess! Were the milk and the oil at the same temperature? Have you read the full recipe? Have a nice day!

      Reply

  124. its really great and i make it all the time when my vegan friends come over for dinner. even as a meat eater i really appreciate recipes like this because sometimes i just get bored of the same old same old and i like to know multiple ways to make things.

    ★★★★★

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  125. I made the recipe with canola oil and unsweetened soy milk per the recipe instructions, and it set up perfectly.

    I also added a bit of garlic. I’ll add garlic to anything that permits, and usually more than is suggested–always with (in my mind at least) excellent results.

    I made it in my food processor, blended the soy milk, vinegar and garlic for about 5 seconds, and then I added the oil in a pencil-line thin stream–that took somewhere between one and two minutes. After adding the oil, I let it blend for another 30-45 seconds.

    Based upon some other salad dressings I have made over the years, I’d suggest that if you are having difficulty getting the mayo to set up, it would be best to have both the soy milk and oil chilled. They definitely both need to be at the same temperature, but being chilled gives them a better chance of setting up (Physics!) I had my oil in the refrigerator for at least 72 hours before making this–but that is almost certainly much more than is necessary. Probably 6-8 hours will get it thoroughly chilled.

    I definitely plan to make this again, and try some variation.

    Great recipe. Thanks.

    ★★★★★

    Reply

    • Hi Michael! Thanks you SO much for your comment 🙂 I’m so glad the recipe worked for you. Have a nice day!

      Reply

  128. The recipe doesn’t work with oat milk. I tried it yesterday and it came out very watery. I tried adding more oil, but nothing changed. My parents didn’t like it. They say, it tastes more like vinegar than mayo. I’ll try it with lemon juice and soya milk again. Sorry. But thanks for sharing the recipe and your ideas. Have a great week!

    ★★

    Reply

  129. Best Mayo ever!!! I just cant get enough of it 😛
    I use a bit of sweet mustard and the garlic. I am never ever buying mayo again. I seriously never imagined vegan mayo could be so much better than the regular one!
    Awesome Recipe!!! Forever Thankful 🙂

    Reply

  130. I never post replies but this was reply worthy! I’ve recently turned vegan and tried this receipe and it was a winner for me and my non-vegan family. It was more tasty than the store bought mayo we’re all used to. Bonus was that it’s healthy. Then I decided to find a vegan ranch receipe. Well all of them used a vegan pre-made mayo as the main components. So I decided to adjust this mayo receipe and add some ingredients to it to make my ranch. Success! Best ranch dressing I’ve ever had. Just added some garlic and onion powder and fresh parsley a little more vinegar and oil and VIOLA! The best ranch dressing ever. Thank you for posting this receipe. I will grow healthier from this. And so will my non vegan family.

    Reply

  132. More demonizing of fat. Not all fat is bad for you. In fact, a lot of it is good for you. Use rapeseed oil when making this and you’ll be getting tons of monounsaturated fat (super heart-healthy) Though it will likely change the flavor.

    Reply

  140. When I think of all those non-vegan mayo recipes which I never dared to try years ago when I still was vegetarian: “carefully mix, then add this and that really slowly, then…” For that reason I wasn’t really looking for vegan ones as I was certain they would be likewise complicated. And then they stopped selling my fave brand. And then ba-aam: this recipe! It was a perfection and great success literally within 2 seconds! Though I did not really like the one with sunflower oil, but that’s my problem, I’m not big fan of how sunflowers taste in general. As I was mixing it with mustard, horseradish or tomato paste for different dishes, the problem of the side taste disappeared. And grapeseed oil proved to be the best choice for the mayo lovers who do not enjoy any oil side tastes 🙂 Thank you for this amazing recipe!

    ★★★★★

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  141. good recipe. omnivore mayo does not use milk and it is also cholesterol free. Mayo is made from egg whites and oil – spinning quickly in a blender or with a stick blender in a cup. I am very excited to try this recipe of yours. Keep up the good work.

    ★★★★★

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  142. This is the best mayo-recipe ever. 😀 Tastes almost exactly like non-vegan mayo. And it’s so simple.

    Is almond milk the best alternative for soy? Will it thicken like soy? I’ve recently cut out soy of my diet, because I’m allergic and it’s time to accept it. (Even though soy has been a staple in my diet for 15years, I’m so sad xD) I’ve tried both oat and cashew-milk but it never got as thick as soy… what other milks have people tried?

    Thank you so much for this recipe.

    ★★★★★

    Reply

    • Hi Louise! Thank you so much 🙂 I’ve only used almond milk, so I don’t know if there’s a better alternative for soy milk. Almond mayo is not as thick as soy mayo, but it’s still delicious 🙂

      Reply

  143. Thank you for your timely response. YES, I did follow your instructions and I did/do make sure the soy milk and oil are the same temperature (refrigerated). As stated, the procedure worked four times. It has been a watery nothingness the last six times—I tried again last night—-watery. Now SEVEN TIMES. You did write you do use an immersion blender, but a blender (which I bought specifically for this recipe) would be sufficient (according to you). Again, last night was another failure. I tested the measurements in my measuring cup to the point of ad nauseam. I noted “Katie” has the same issues as I. I now have five cartons of Unsweetened Soy Milk @$4.59 per carton and three bottles of Sunflower Oil @ $7.59 per bottle in my refrigerator. You would not believe how far I had to drive to get those ingredients. I am digressing. I would appreciate any suggestions. I simply cannot afford to have these expensive items sitting in my refrigerator and, because I did buy a blender specifically for your vegan mayo recipe, I cannot afford to buy an immersion blender as well.

    Reply

    • Hi Karen! You can make the recipe using a regular blender, but it’s not as easy as using an immersion blender, which I use most of the time. I also prefer to use the milk and oil at room temperature, but refrigerated is also find. I’m so sorry it didn’t work for you, but this recipe have worked for most of my readers. If you follow my recipe, it should work…

      Reply

  144. This just made me so happy. Found it, tried it immediately. Seriously this is amazing and so easy. Worked like magic – a true “white Christmas” present for me. I’ve already spiced it up with some other spices and sauces added. I’m so pleased – thank you!

    ★★★★★

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  145. I have made this mayo about 3 times now. It worked every single time even if my ingredients were not the same temperature. I use cheap soya milk from Aldi (UK), I think it’sabout 3.2% protein per 100 ml(costs about 60 pence per litre!) and sunflower oil.
    First time I made it in the big blender but it was a bit too messy and the blender cup was too big and I had to run it for several minutes and scrape etc., but it still worked somehow. I now have a hand blender and it works wonders – I have mayo in less than a minute, I tend to add the vinegar after the other ingredients have blended a bit as otherwise the milk separates too quickly and that makes me a bit anxious, even though it works anyway. So good! Thank you for this recipe, I still cannot get over how easy and cheap it is and it does taste like mayonese..
    I also add a little bit of powdered garlic and some dried dill. Makes the taste so much better

    Reply

    • Hi Darria! Thank you so much for your comment 🙂 If you like garlic, try to add a clove of garlic, we call it alioli here in Spain (aioli in English) and it’s SO good. Have a nice day!

      Reply

  146. I have been making traditional mayonnaise for a couple of decades. The quality of the eggs can make or break the recipe. Today I made this vegan recipe as there are more and more people I know who are now vegan. I added a couple cloves of minced garlic, seeded Dijon mustard, mango chutney, and a little chili paste. The most delicious and easy mayonnaise I have ever encountered. I added extra oil to thicken it a bit. Spectacular result. Better than so may other vegan mayo recopies I have tried. The flavour is exactly like a traditional mayonnaise. Thank you so very much for your posts.

    ★★★★★

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  147. i m running vegan restaurants in Surabaya, Indonesia
    I have tried the many recipe similar to your recipe, all taste good.
    problem is, they separate in fridge after 2 – 3 days

    then a food tech suggested adding ‘pectin.’
    the mayo is thicker and last longer in the fridge, however it still separates after 6 days, making it difficult to prepare in busy restaurant kitchen

    Anybody have any suggestion?

    Reply

  148. I used this to make mac salad for a vegan BBQ potluck. Fantastic.
    Just a quick note, real mayonnaise doesn’t contain milk or any dairy.

    ★★★★★

    Reply

    • Hi Franklin! Traditional mayo is made with egg, but we also make it with dairy products here in Spain 🙂

      Reply

  149. I was looking for an egg-less mayonnaise recipe to make remoulade for vegetarian crab cakes (shredded zucchini instead of crab), not because my wife and I are vegan (I used regular milk instead of soy) but because of food safety concerns with raw egg, and this was perfect! The mayonnaise, and thus the remoulade, far exceeded this omnivore’s expectations!

    ★★★★★

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  150. This is a great recipe. I have tried many vegan mayo recipes without them ending up tasting right. This however mimics egg based mayo wonderfully. I added seeded mustard, garlic, a little mango chutney, salt, pepper and chili flakes. Spectacular, and so easy to do and such a wonderful flavour.

    Reply

  151. Okay, so I’ve been vegan for years and flipped out when I found JustMayo. Vegenaise was always a gross kind-of mucus-y texture, so I loved the “whipped” thing the JustMayo re-introduced for vegans. However, people have been telling me to try making my own mayo. With a shitty blender, and after struggles with making mayo the “real” way, with my sister’s duck eggs, I ignored them.

    THIS IS AMAZING. Thank you so much. I read through some of these comments about it not emulsifying properly. I heated up my soymilk on the stove for about 5 seconds, so it was actually QUITE WARM when I blended everything together. And it took about 10 seconds in the blender before it was whipped, thick, goodness-gracious-this-is-all-I-want-to-eat-for-the-next-week deliciousness. Thanks for the awesome recipe! I will be sharing this page with others!! It’s people like you who are changing the way the world views veganism.

    ★★★★★

    Reply

    • Hi Melanie! So glad you liked our mayo 🙂 Thank you so much for sharing the blog and also for your kind words. Have a nice day!

      Reply

  152. Just made this, basic vegetable oil, soy milk, bit of mustard, bit of lemon juice, salt and a few drops of ACV. Put it in my Nutribullet RX and it was thick, creamy and delicious! And so easy!
    Thanks for the recipe! x

    ★★★★★

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  153. I was literally looking for Eggless mayo recipe!! and I am glad that I m in a right place!! Awesome recipe and all the description!! Love ur blog Iosune

    Reply

  154. Wow. I’ve been a vegan four years now, haven’t had mayo since, this well and truely blew my mind! Quick, easy, and so bluffing! thanks!

    Reply

  157. Lovely, budget and quick. I’m going to make it regularly as I don’t have to have long lists and many processes to undergo.

    Reply

  158. Great recipe! I find that the vegan Mayo you find in the UK taste…strange. Now I can make my own in less than 5 minutes. I add a clove of garlic and 1/4 TSP of mustard powder for extra flavour. I also add the oil in little by little whilst blending with the immersion blender to make sure it thickens up.

    ★★★★★

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  159. This mayonnaise is amazing! thank you so much.
    Each time l use it, people comment – loving it and the recipe
    is requested.
    With appreciation for all that you offer

    Reply

    • Hi Eugene! I’m sorry the recipe didn’t work for you. It works best using soy milk. Have a nice day!

      Reply

  162. Just made it because we are far from a store to but vegan mayo and I needed some. Super easy. Only had olive oil and its strong but would be great with avocado oil next time. Thank you for saving our burgers today.

    ★★★★★

    Reply

    • Hi! So glad you liked it 🙂 Yes, olive oil is so strong, but I do like it. I’ve never made this recipe with avocado oil, but I think it will work 🙂

      Reply

  163. Just curious how long this will keep in a jar in the fridge? I’d like to make some but don’t eat mayo all the time so would need it to last at least a few weeks? Recipe looks great and super easy so looking forward to trying it

    Reply

  165. How long should it take to blend? Mines been blending for a while and it still doesn’t have the right consistency.

    Reply

  166. I used your recipe and my mayo came out so light, fluffy and absolutely delicious. I think your little tips like using an immersion blender and making sure the plant milk is the same temperature as the oil made all the difference. Thank you! I will never need to hunt around to buy shop bought mayo ever again.

    Reply

  167. I made this. I used almond cashew milk because that’s what I had. I also only had canola oil. I also added some mustard powder and it turned out great.

    Reply

  168. I have a question about step 6: Keep in a sealed container in the fridge for about 3 to 4 days. Does this mean costume within 3 to 4 days of making it, or does it mean let it sit in the fridge for 3 to 4 days before consuming?

    Reply

  169. I used home made almond milk, rapeseed oil,lemon juice & himalayan pink salt. Much lighter than shop vegan mayo&really nice

    ★★★★★

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  170. I’m not sure what I did wrong, I left the sunflower oil in the fridge so it would be the same temp as the milk and followed the instructions but it just came out a watery mess… I added more oil to make it thicker and all it’s done is made more of it. I’ve already added 2 1/2 extra cups of oil and it’s still nothing like the texture of mayonnaise… 🙁

    ★★★

    Reply

    • Hi Meca! I’m so sorry the recipe didnt’ work for you. I would use other brand of milk…

      Reply

  171. Taste great, I make a creamy sauce from coconut yog urt, olive oil, coconut sugar, and lemon juice, great on every vegan meal!

    Reply

  172. Hi,
    I adopted this recipe in December 2016, haven’t bought a jar of mayo since. I’ve made it so many times and with so many flavors that I stopped counting. Just made a new batch with a new flavor, just had to share this with you. I grow my own herbs, and I had a lot of basil. First I always cut the recipe in half, that’s lots for me. So, I let soak over night at least 1/3 cup of basil in the oil. This morning made the mayo as usual including the soaked basil as I went. I’m a genius. This will be lovely with fish, or a cold summer vegetable salad; so many other possibilities.

    Reply

    • Hi Joanne! I’m so glad you liked it so much 🙂 Thank you so much for sharing your recipe with us 🙂

      Reply

  173. Disappointing results twice!! Tried cashew milk once and almond milk using the only blender I have which is a nutri bullet, very fast. Wasted 2 cups of organic avocado oil so not about to try again….even though I LOVE mayo. (Not unhealthy at all, as our brain needs more fat.). Would the a/c in my house been an issue or the blender? Depressed!

    Reply

    • Hi Carolyn! It’s better to use a immersion blender or at least a regular blender. I think it’s not possible to make this recipe using a Nutri Buller, sorry! Soy milk works best. Hope it helps!

      Reply

  175. Made the mayonnaise today great recipe . I added Dijon mustard. Mixed the oil half olive oil and half sunflower oil. Also if using mustard only half tea spoon

    Reply

  176. Like Graham said…you just have to use the mix of extra virgin olive oil and neutral oil, so that the flavour of olive oil won’t be too strong.

    Reply

  177. Hi Iosune,
    Your Vegan mayo is great. I am fond of mayo, but I watch for cholesterol too, I tried to make your recipe and it turned out deliciously great. And no cholesterol!

    ★★★★★

    Reply

    • Hi Rey! Thanks a lot 🙂 So glad you liked it so much! Yes, it’s one good thing about vegan food, it’s always cholesterol-free 😉

      Reply

  178. I used soy cream for cooking instead of soy milk and it worked great. I’ll definitely be using this recipe in the future 🙂

    ★★★★★

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  179. Just wanted to leave a quick comment. This recipe was better than I ever expected! I made mine with a cashew/almond/macademia nut milk from trader Joe’s since that’s all I and on hand so it came out on the more “saucier” side. I added a little bit of garlic powder in there and it sort of tastes almost like a ranch dressing. Anyways it’s amazing as a drizzle to roast potatoes and veggies in. Mixed with nooch on brocoli…oh my gosh Soo good! Thank you!

    ★★★★★

    Reply

  181. Hi
    Always interested in different recipes but article mentions cows’ milk in mayo. That is incorrect as it is just egg (whole or yolk only), vinegar, seasoning and oil.

    Reply

    • Hi Lucy! Mayo is a typical food from some Mediterrean countries. I’m from Spain, so I know traditional mayo is made usually with eggs, but we also make it with milk. In fact, you can’t serve mayo made with eggs in restaurants (at least here in Spain) because of salmonella, it has to be made with milk. Have a nice day!

      Reply

  184. Just made this. Very quick and easy.
    I used high quality organic soy milk, sunflower oil and apple cider vinegar.
    There is, however, a bitter aftertaste. I presume that it is from the cold pressed unrefined sunflower oil.
    A few drops of lemon juice seemed to cut the bitterness but it is still noticeable.
    Any tips or substitutions avoid this?
    Thanks

    Reply

  185. I did this last night and WOW! I made it! Really helps a lot to me since am planning to make a macaroni salad with these! Love it! Thanks much and more power! God bless Iosune. 😇🙏🏻

    ★★★★★

    Reply

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