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, vegan burgers, or 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 basic recipes
⭐️ Did you like this vegan mayonnaise? Please consider giving it a 5-star rating and comment below!
📖 Recipe
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.
Meca Key says
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... 🙁
Iosune says
Hi Meca! I'm so sorry the recipe didnt' work for you. I would use other brand of milk...
Ron Wright says
Do you truly mean a different brand of milk? Or, did you want to say "use a different type of milk."? I myself used coconut milk at room temperature and safflower oil, as well as raw organic apple cider vinegar, and it turned out to be a thin consistency. It looked to be ranch dressing thin, not mayonnaise thick.
Iosune says
Hi Ron! As you can read above, I suggested to use another brand, However, this recipe works with soy milk, I think coconut milk it's not a good choice.
Gini Barnes says
I used home made almond milk, rapeseed oil,lemon juice & himalayan pink salt. Much lighter than shop vegan mayo&really nice
Iosune says
Hi Gini! So glad it worked for you 🙂
Derek says
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?
Iosune says
Hi Derek! You should consume it within 3 to 4 days 🙂
Tennille Washington says
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.
Iosune says
Hi Tennille! So glad it workded and you liked it 🙂
Heather says
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.
Iosune says
Hi Heather! I'm so happy for you 🙂 Thanks a lot for making the recipe!
Emily says
How long should it take to blend? Mines been blending for a while and it still doesn’t have the right consistency.
Iosune says
Hi Emily! Less than 30 seconds. Are the milk and oil at the same temperature?
Eva says
It’s so crass my! Delicious! Thank you!
Iosune says
Hi Eva! Thanks a lot 🙂 Have a nice day!
Georgie says
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
Iosune says
Hi Georgie! It keeps 3 to 4 days, maybe up to a week, but not more, sorry!
At home mama says
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.
Iosune says
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 🙂
Eugene says
I tried the recipe with almond milk and it doesn't seem to thicken
Iosune says
Hi Eugene! I'm sorry the recipe didn't work for you. It works best using soy milk. Have a nice day!
martinha says
can I use soy yoghurt instead?
Iosune says
Hi Martinha! I've never tried it, but I think you should use soy milk.
Julie Shannon says
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
Iosune says
Hi Julie! So glad you liked it so much 🙂 Thank YOU for your kind words!
Fatima Rahim says
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.
Iosune says
Hi Fatima! Thanks a lot 😀 I love mayo with garlic, we call it alioli or aioli here in Spain 😀
Pongodhall says
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.
Iosune says
Hi Pongodhall! Thanks a lot 😀 Hope you like it!
Josie says
It works! Quick, simple and tastes scarily similar to actual mayo..
Iosune says
Hi Josie! So glad you liked it 😀 Have a nice day!
Jessica @ Jessica in the Kitchen says
Thank you!!! This tasted SO delicious and was so easy to make!! I’ve been taking my vegan journey to a new level and it’s nice to make vegan mayonnaise at home!
Iosune says
Hi Jessica! Thank YOU for making the recipe and leaving a comment. SO glad you liked it!
Ross says
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!
Iosune says
Hi Ross! So glad you liked it! I've also been vegan for 4 years 🙂