Learn how to make the best vegan mayonnaise with only 4 ingredients in just 2 minutes. This vegan mayo is so tasty, thick, and creamy.
Everybody loves mayo and it's one of the things vegans miss the most when they go plant-based. Fortunately, you can enjoy a delicious vegan mayonnaise that tastes even better and is much healthier.
Making homemade vegan mayonnaise is so easy, it tastes amazing, has a perfect consistency, and is cholesterol-free.
This is one of those basic recipes you'll want to have on hand. It's great for everyday use and also perfect for special occasions and holidays.
It can be used in sandwiches like my Vegan BLT, Vegan BBQ Jackfruit Pulled Pork, or vegan burgers, salads (like my vegan potato salad or vegan chicken salad), with French fries, or as a base for sauces or dressings (like my vegan tartar sauce or vegan ranch dressing).
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🌟 You'll love this recipe because it is
- Made with only 4 simple ingredients and all of them are easy to get.
- Ready in just 2 minutes!
- Thick, white, creamy, easy to make, and very affordable.
- The perfect alternative to regular mayo, and it's healthier too.
- Delicious with French fries, to make sandwiches, as a base for dressings, and in salads.
🧾 Ingredients
- Sunflower or canola oil: I prefer sunflower oil, but canola oil is also a good choice.
- Unsweetened soy milk: this is the best choice for this recipe because it acts as an emulsifier, but I've also made it using almond milk and it can work. However, it's not the same.
- Apple cider vinegar.
- Salt: I used ionized salt, but any salt will do.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Make sure the oil is at the same temperature as the milk. You can use them cold, but I found room-temperature milk and oil to be the easiest to work with.
Step 2: If using an immersion blender, combine all the ingredients in the blender beaker, place the immersion blender in, so that it sits firmly on the bottom of the cup, and pulse until the mayonnaise emulsifies.
Step 3: Once most of the vegan mayonnaise has been emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
Step 4: You can also use a high-speed blender. Add all the ingredients into the blender, except the oil, and blend for about 5 seconds.
Step 5: Add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
Step 6: Try it and add more salt if needed. If it's too thick, add more milk and if it's too watery, add more oil. Pulse again until it has a perfect consistency.
📋 Substitutions & variations
- I've made this recipe using extra virgin olive oil, but I find it adds a really strong flavor to the mayonnaise, so try to use a neutral flavor oil if you can.
- Do not use coconut oil, as it will solidify in the fridge.
- If you can, use soy milk as it is the best choice to make this recipe.
- I've also used almond milk and it works, but it wasn't as thick.
- Some readers have made this recipe using other types of non-dairy milk successfully, but others haven't succeeded. Soy milk always works, though.
- Make sure the milk you're using is unsweetened, or you'll end up with a sweet mayonnaise.
- Apple cider vinegar can be replaced with lemon juice, but vinegar works best.
- Feel free to use other types of vinegar, especially if they have a neutral flavor (like white wine or rice). Balsamic vinegar is not the best option.
- Add other ingredients such as garlic (you'll get a delicious vegan aioli), Dijon mustard, or maple syrup. It's also delicious with fresh or dried herbs like parsley or dill.
🍽 Equipment
To make this recipe you'll need:
- Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
- An immersion blender with the blender beaker or jar that comes with it, but I use a glass measuring cup and it works just fine.
- You can also use a high-speed blender if you want, but the immersion blender works best.
❄️ Storage
- Refrigerator: store it in an airtight container in the refrigerator for up to 1-2 weeks.
- Freezer: best when fresh, you can store it in an airtight container in the freezer for up to 3 months. It doesn't freeze rock hard because of all the oil, though.
- Thaw: since it isn't hard it is quite easy to remove a spoonful at a time, it thaws quickly, and it has a great taste and consistency after it thaws.
💭 Expert tips
- Use an immersion blender if you have one, it works wonderfully well and the mayo is ready in just 1 or 2 minutes.
- A high-speed blender also works, but it can be tricky if you're new to vegan mayonnaise. You may need to add a little more oil to get the same consistency sometimes, though.
- If your mayo doesn't emulsify, add more oil until it thickens. It's really important that the milk and the oil are at the same temperature and also please follow this recipe to a T.
- Keep in mind it will thicken in the refrigerator.
- I've always made this recipe in the blender beaker or jar that came with my immersion blender, but it broke, so I use a glass measuring cup now and it works great.
❓Recipe FAQs
Regular mayonnaise is not vegan, as the original recipe is made with eggs or cow's milk. However, they can be easily replaced. This recipe truly works!
This recipe is made with just 4 simple and easy-to-get ingredients: oil, soy milk, apple cider vinegar, and salt. Although there are hundreds of recipes out there, this one is the best I've ever tried.
It is healthier than regular mayo as it's cholesterol-free and contains less saturated fats. However, it should be eaten in moderation and as a part of a balanced diet.
This recipe always works when the ingredients are at room temperature. However, I've made it with cold milk, and most of the time it works, but not always.
Although soy milk is the best type of milk for this recipe, I've made it with almond milk successfully on several occasions.
I know it can be also made with aquafaba (the liquid from one can of chickpeas) instead of soy milk, about ¼ cup (60 ml) instead of the ½ cup (120 ml) of soy milk, but I haven't tried it myself.
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Vegan Mayonnaise
Ingredients
- 1 cup sunflower or canola oil
- ½ cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
Instructions
- Make sure the oil is at the same temperature as the milk. You can use them cold, but I found room-temperature milk and oil to be the easiest to work with.
- If you're using an immersion blender, combine all the ingredients in the blender beaker or jar, place the immersion blender in, so that way it sits firmly on the bottom of the cup, and pulse until the mayonnaise emulsifies.
- Once most of the vegan mayonnaise has been emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
- I usually use an immersion blender, but I've also tried to make it using a regular blender and it works as well, although I think an immersion blender is the best choice.
- If you're using a high-speed blender, add all the ingredients into the blender, except the oil, and blend for about 5 seconds.
- Add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
- Whether you're using an immersion or a high-speed blender, try the mayonnaise and add more salt if needed.
- If it's too thick, add more milk and if it's too watery, add more oil. Pulse again until it has a perfect consistency.
- Use immediately or transfer to an airtight container in the refrigerator until cold.
Video
Notes
- I've made this recipe using extra virgin olive oil, but I find it adds a really strong flavor to the mayonnaise, so try to use a neutral flavor oil if you can.
- Do not use coconut oil, as it will solidify in the fridge.
- If you can, use soy milk as it is the best choice to make this recipe.
- I've also used almond milk and it works, but it wasn't as thick.
- Some readers have made this recipe using other types of non-dairy milk successfully, but others haven't succeeded. Soy milk always works, though.
- Make sure the milk you're using is unsweetened, or you'll end up with a sweet mayonnaise.
- Apple cider vinegar can be replaced with lemon juice, but vinegar works best.
- Feel free to use other types of vinegar, especially if they have a neutral flavor (like white wine or rice). Balsamic vinegar is not the best option.
- Refrigerator: store it in an airtight container in the refrigerator for up to 1-2 weeks.
- Freezer: best when fresh, you can store it in an airtight container in the freezer for up to 3 months. It doesn't freeze rock hard because of all the oil, though.
- Thaw: since it isn't hard it is quite easy to remove a spoonful at a time, it thaws quickly, and it has a great taste and consistency after it thaws.
Afraa says
Hi. Will it work with whole milk? (I'm not vegan, I just wanted an egg-free recipe)
Thankyou
Iosune says
Hi Afraa! I'm vegan, so I don't consume dairy-products and I can't help you!
Julie says
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!!
Julie says
I forgot to rate the recipe!!
Iosune says
Thank you so much! Have a nice day!! 😀
Iosune says
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 😉
zoe dee says
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!
Iosune says
Hi Zoe! You're right, soy milk is the best plant milk you can use to make this recipe 🙂
Laura says
Can I use another kind of milk besides soy? Almond? Rice?
Iosune says
Hi Laura! Of course you can! 🙂
Leonie says
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....
Iosune says
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!
Misty says
I used Extra virgin olive but it became a sloppy mess.
Iosune says
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.
vanessa says
Extra virgin olive oil does taste very bitter when you use itfor mayonnaise. Try another oil like sunflower
Iosune says
Hi Vanessa! It has an strong flavor, although is quite popular to use it here in Spain, we love olive oil!
Lea says
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.
Iosune says
Thanks a lot for your comment Lea! Have a great day!!! <3
Lesley says
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.
Iosune says
Thanks Lesley 🙂 Have a beautiful day!
zoe dee says
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!
Iosune says
Thanks a lot Zoe!
Jessica says
I've done extra light (not virgin) olive oil in past mayo recipes - much much lighter taste. So there's an extra option.
Iosune says
Thanks for your comment Jessica 🙂
Jonathan says
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 🙂
Leslie @ flora foodie says
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! 🙂
Iosune says
Hi Leslie! I've never eaten artichokes with mayo, thanks a lot for the idea!!! 😀 I'm glad you liked the recipe!
Bhiravi says
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.
Iosune says
Hi Bhiravi! You should try homemade mayo, it's so easy to make and tastes amazing!!! Have a nice day 😀
jane says
Hi, can i use virgin coconut oil instead of sunflower oil? Thanks! I really want to try this.. 🙂
Iosune says
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!
angelica says
How long will it keep in the fridge? Looks easy enough - can't wait to try it. Thanks
Iosune says
Hi Angelica! It usually lasts 4-7 days 🙂
Alice says
This does also work with almond milk, if you do not like the taste of soy (as I do).
Iosune says
Thanks a lot for your comment Alice 🙂
Suzi says
I don't get on with soy products so glad to hear it works with almond milk.
Iosune says
Hi Suzi! Yes, I made it with almond milk as well and it worked 😉
ericka says
Can I use almond milk?
Iosune says
Hi Erick! You can use almond milk, although the mayonnaise will taste better if you use soy milk 🙂
Rafaella Mery says
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
Jade says
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
Iosune says
Hi Jade! I'm agree with you 🙂 Hope you like the mayo!
Iosune says
Hi Rafaella! I'm vegan, so I only drink plant milk 😉
Fernando says
I will not use almond milk for anything. There is only one hand full of almond per 1/2 Gal of the so call almond milk; the rest is filler. Soy is 100% soy milk.
Iosune says
Besides, soy milk works better if you want to make mayo 😉
Grace says
I usually make my own almond milk ????
Katie Wolgamot says
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?
Iosune says
Hi Katie! Thanks for your comment 🙂
Donna says
Did you not read the recipe? It called for soy milk. Nothing was mentioned about using cows milk.
Kristina says
This is a vegan blog so you will see no mention of cows milk here.
Iosune says
Hi Kristina! Thanks for your comment 😀
Grace says
LOL! This person reminds us to teach our children the importance of READING CAREFULLY ????
Íris Santos says
Just one question: the milk must be unsweetened soy milk, right?
If I can't find it, can I use the regular one?
Iosune says
Yes! The milk has to be unsweetened or the mayonnaise will taste sweet.
Amalia says
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.. 🙂
Amalia says
...and thank you Iosune for the awsome recipe btw 🙂
Iosune says
Hi Amalia! Traditional mayo is not made with sugar, but it's great you enjoyed it!
Deborah Mickow says
I would think that by adding Sweetened Soy Milk it would taste more like Miracle Whip...yuck...
This recipe is Just Perfect the way it is written...Love it!!!
Thank you!
Iosune says
Hi Deborah! You're so welcome 🙂 Have a nice week!
Íris Santos says
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!
Iosune says
Hi Íris! Vegan mayonnaise is super easy to make!!! I hope you like it 😀
pamela says
Oh my divine put stuff in blender cum 3 seconds later mayo thank u
Iosune says
You're so welcome Pamela! 😉
Jen says
This looks yummy! But what I love the most is the container! Lol I want to try this.
Iosune says
Haha thanks Jen! I hope you like the mayonnaise if you make it 🙂
Alexi M says
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.
Iosune says
Hi Alexi! It sounds really good, thanks a lot for the idea!
Patti Pierce says
Hi Alexi,
What an interesting idea for vegan frosting! How much powder sugar
do you use? and when do you add it?
Thanks, Patti
Iosune says
Hi Patti! Thanks a lot for your comment 🙂
jenny levine says
I make this all the time, we love it. Thank you.
Iosune says
I'm so glad you like it Jenny 😀 Have a nice day!
Debbie says
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
Iosune says
Hi Debbie! You're so welcome. I'm so glad you enjoyed it 🙂
Michael says
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.)
Iosune says
Hi Michael! No, I haven't, sorry!
steve rogers says
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!
Iosune says
Hi Steve! Thanks a lot for your comment 🙂
Karen Ackerman says
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.
Iosune says
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?
Kaja says
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!
Iosune says
Hi Kaja! Thank you so much for your valuable comment 🙂 Have a nice day!
Michael says
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!).
Iosune says
Hi Michael! Thank you SO much for your comment 🙂 Have a nice day!
Paolla Wanglon Garcia says
actually, I've just tried it with powder soy milk. I had to add 1/2 teaspoon of xantan gum to make it thick, but that did the trick!
Iosune says
Hi Paolla! Thanks a lot for your valuable comment 🙂
Indian soul says
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.
Iosune says
Hi there! Please don't share our recipes, just a picture and a link. Have a nice day!
angelina aguilar says
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.
Iosune says
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!
corvid says
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?
Iosune says
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!
Bett says
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.
Iosune says
Hi Bett! Thanks a lot for your comment 🙂
Patricia says
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
Iosune says
Hi Patricia! This soy is for the animals, not for humans, so don't be afraid of consuming soy 🙂 Have a nice day!
rkg@tutanota.com says
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!
Iosune says
Hi! Thanks a lot for your comment 🙂 You're right, soy is a healthy food!
Charlie says
rkg@tutanota.com & 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?
Iosune says
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 🙂
Heidi says
I will definitely use unsweetened soy nrxt time or perhaps Almond milk. Mainly because I had Estrogen/Progesterone Breast Cancer and am supposed to curb my soy intake.
Iosune says
Hi Heidi! Hope you enjoy it 🙂