Learn how to make the best vegan mayonnaise with only 4 ingredients in just 2 minutes. This vegan mayo is so tasty, thick, and creamy.
Everybody loves mayo and it's one of the things vegans miss the most when they go plant-based. Fortunately, you can enjoy a delicious vegan mayonnaise that tastes even better and is much healthier.
Making homemade vegan mayonnaise is so easy, it tastes amazing, has a perfect consistency, and is cholesterol-free.
This is one of those basic recipes you should have on hand when going vegan, so it's included in my Veganuary collection, but it's also perfect to enjoy during the Holidays and on a daily basis.
It can be used in sandwiches (like my Vegan BBQ Jackfruit Pulled Pork or vegan burgers), salads (like my vegan potato salad or vegan chicken salad), with French fries, or as a base for sauces or dressings (like my vegan tartar sauce or vegan ranch dressing).
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🌟 You’ll love this recipe because it is
- Made with only 4 simple ingredients and all of them are easy to get.
- Ready in just 2 minutes!
- Thick, white, creamy, easy to make, and very affordable.
- The perfect alternative to regular mayo, and it's healthier too.
- Delicious with French fries, to make sandwiches, as a base for dressings, and in salads.
🧾 Ingredients
- Sunflower or canola oil: I prefer sunflower oil, but canola oil is also a good choice.
- Unsweetened soy milk: this is the best choice for this recipe because it acts as an emulsifier, but I've also made it using almond milk and it can work. However, it's not the same.
- Apple cider vinegar.
- Salt: I used ionized salt, but any salt will do.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Make sure the oil is at the same temperature as the milk. You can use them cold, but I found room-temperature milk and oil to be the easiest to work with.
Step 2: If using an immersion blender, combine all the ingredients in the blender beaker, place the immersion blender in, so that it sits firmly on the bottom of the cup, and pulse until the mayonnaise emulsifies.
Step 3: Once most of the vegan mayonnaise has been emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
Step 4: You can also use a high-speed blender. Add all the ingredients into the blender, except the oil, and blend for about 5 seconds.
Step 5: Add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
Step 6: Try it and add more salt if needed. If it's too thick, add more milk and if it's too watery, add more oil. Pulse again until it has a perfect consistency.
📋 Substitutions & variations
- I've made this recipe using extra virgin olive oil, but I find it adds a really strong flavor to the mayonnaise, so try to use a neutral flavor oil if you can.
- Do not use coconut oil, as it will solidify in the fridge.
- If you can, use soy milk as it is the best choice to make this recipe.
- I've also used almond milk and it works, but it wasn't as thick.
- Some readers have made this recipe using other types of non-dairy milk successfully, but others haven't succeeded. Soy milk always works, though.
- Make sure the milk you're using is unsweetened, or you'll end up with a sweet mayonnaise.
- Apple cider vinegar can be replaced with lemon juice, but vinegar works best.
- Feel free to use other types of vinegar, especially if they have a neutral flavor (like white wine or rice). Balsamic vinegar is not the best option.
- Add other ingredients such as garlic (you'll get a delicious vegan aioli), Dijon mustard, or maple syrup. It's also delicious with fresh or dried herbs like parsley or dill.
🍽 Equipment
To make this recipe you'll need:
- Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
- An immersion blender with the blender beaker or jar that comes with it, but I use a glass measuring cup and it works just fine.
- You can also use a high-speed blender if you want, but the immersion blender works best.
❄️ Storage
- Refrigerator: store it in an airtight container in the refrigerator for up to 1-2 weeks.
- Freezer: best when fresh, you can store it in an airtight container in the freezer for up to 3 months. It doesn't freeze rock hard because of all the oil, though.
- Thaw: since it isn't hard it is quite easy to remove a spoonful at a time, it thaws quickly, and it has a great taste and consistency after it thaws.
💭 Expert tips
- Use an immersion blender if you have one, it works wonderfully well and the mayo is ready in just 1 or 2 minutes.
- A high-speed blender also works, but it can be tricky if you're new to vegan mayonnaise. You may need to add a little more oil to get the same consistency sometimes, though.
- If your mayo doesn't emulsify, add more oil until it thickens. It's really important that the milk and the oil are at the same temperature and also please follow this recipe to a T.
- Keep in mind it will thicken in the refrigerator.
- I've always made this recipe in the blender beaker or jar that came with my immersion blender, but it broke, so I use a glass measuring cup now and it works great.
❓Recipe FAQs
Regular mayonnaise is not vegan, as the original recipe is made with eggs or cow's milk. However, they can be easily replaced. This recipe truly works!
This recipe is made with just 4 simple and easy-to-get ingredients: oil, soy milk, apple cider vinegar, and salt. Although there are hundreds of recipes out there, this one is the best I've ever tried.
It is healthier than regular mayo as it's cholesterol-free and contains less saturated fats. However, it should be eaten in moderation and as a part of a balanced diet.
This recipe always works when the ingredients are at room temperature. However, I've made it with cold milk, and most of the time it works, but not always.
Although soy milk is the best type of milk for this recipe, I've made it with almond milk successfully on several occasions.
I know it can be also made with aquafaba (the liquid from one can of chickpeas) instead of soy milk, about ¼ cup (60 ml) instead of the ½ cup (120 ml) of soy milk, but I haven't tried it myself.
More vegan sauce recipes
Did you like this recipe? Please leave a rating and comment below!
The BEST Vegan Mayonnaise
Ingredients
- 1 cup sunflower or canola oil
- ½ cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
Instructions
- Make sure the oil is at the same temperature as the milk. You can use them cold, but I found room-temperature milk and oil to be the easiest to work with.
- If you're using an immersion blender, combine all the ingredients in the blender beaker or jar, place the immersion blender in, so that way it sits firmly on the bottom of the cup, and pulse until the mayonnaise emulsifies.
- Once most of the vegan mayonnaise has been emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
- I usually use an immersion blender, but I've also tried to make it using a regular blender and it works as well, although I think an immersion blender is the best choice.
- If you're using a high-speed blender, add all the ingredients into the blender, except the oil, and blend for about 5 seconds.
- Add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
- Whether you're using an immersion or a high-speed blender, try the mayonnaise and add more salt if needed.
- If it's too thick, add more milk and if it's too watery, add more oil. Pulse again until it has a perfect consistency.
- Use immediately or transfer to an airtight container in the refrigerator until cold.
Video
Notes
- I've made this recipe using extra virgin olive oil, but I find it adds a really strong flavor to the mayonnaise, so try to use a neutral flavor oil if you can.
- Do not use coconut oil, as it will solidify in the fridge.
- If you can, use soy milk as it is the best choice to make this recipe.
- I've also used almond milk and it works, but it wasn't as thick.
- Some readers have made this recipe using other types of non-dairy milk successfully, but others haven't succeeded. Soy milk always works, though.
- Make sure the milk you're using is unsweetened, or you'll end up with a sweet mayonnaise.
- Apple cider vinegar can be replaced with lemon juice, but vinegar works best.
- Feel free to use other types of vinegar, especially if they have a neutral flavor (like white wine or rice). Balsamic vinegar is not the best option.
- Refrigerator: store it in an airtight container in the refrigerator for up to 1-2 weeks.
- Freezer: best when fresh, you can store it in an airtight container in the freezer for up to 3 months. It doesn't freeze rock hard because of all the oil, though.
- Thaw: since it isn't hard it is quite easy to remove a spoonful at a time, it thaws quickly, and it has a great taste and consistency after it thaws.
Carolyn says
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!
Iosune says
Hi Carolyn! Thanks a lot, I'm so glad you enjoyed it 😀 Have a beautiful day!
Sarah Lawrence says
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 🙁
Iosune says
Hi Sarah! I think you should throw it away, sorry!
Sarah Lawrence says
I can't get the mayonnaise to thicken. Any ideas?!
Iosune says
Hi Sarah! Are the ingredients at the same temperature?
Kerri says
This looks great! I want to make it but can I use a regular blender instead or food processor?
Iosune says
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!
Kelly says
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
Iosune says
Hi Kelly! We're going to share an oil-fre mayo soon 😉 Stay tuned!
Lupi says
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..;)
Lupi says
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..
Iosune says
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!
conhumdrum says
Forgot to rate, 5 stars of course!
Iosune says
Thank you so much!!!
conhumdrum says
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 🙂
Iosune says
Hi there! Thanks a lot 😀 Sounds so good, I'll add some kala namak next time. Have a nice day!
Eric says
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.
Iosune says
Hi Eric! You're so welcome. Thank you so much for your comment 😀
Bharati says
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.
Iosune says
Hi Bharati! You're so welcome 😀 I'm so glad you liked it!
Jacqueline says
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
Iosune says
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...
Jody says
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?
Iosune says
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!
Jody says
Thanks 🙂
Iosune says
You're welcome 😀