Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!
Everybody loves mayo and it’s one of the things vegans miss the most when they go plant-based. Fortunately, I have good news. You can enjoy a delicious vegan mayo that tastes even better and is much healthier!
Making vegan mayo is so easy, it only requires 4 ingredients, just 2 minutes and a blender, that’s all! An immersion blender is the best choice, but a regular blender will do.
In addition, homemade vegan mayonnaise is so inexpensive and made with simple and clean ingredients. I know store-bought mayo is so convenient, but it’s usually made with nasty ingredients and this recipe is ready in just 2 minutes!
I don’t eat mayo every day as it’s high in calories, but I make it once in a while, to make all kinds of recipes like sandwiches, sauces, dressings, or as a dip.
Soy milk is the best choice to make vegan mayo because it has a similar consistency to cow’s milk, which it’s also used to make mayo, instead of eggs here in Spain. In addition, soy milk acts as an emulsifier.
I’ve made this recipe using almond milk and it works, but it’s no the same. If you can eat soy, I would use soy milk because you’ll get the most delightful vegan mayo you’ve ever tried!
If you’re going to make this mayo occasionally use any oil you want, but if you’re going to make it very often, try to use unrefined oils as the refined ones are not good for our health.
I’m totally in love with my vegan mayo and is one of the most popular recipes on the blog. It tastes amazing, has a perfect consistency and is cholesterol-free, better for the planet, the animals and your health. It’s an epic win!
How to make vegan mayo – Step by step
- 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 mayo emulsifies (photo 1).
- 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 (photo 2).
- If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds (photo 3). Then add the oil gradually while the blender is going (photo 4), turn it gradually from low to high and let it go until thickens (photo 5).
- Use it immediately or keep it in the fridge for a few hours until it’s cold (photo 6).
Pro tips
- Feel free to use any type of oil like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge
- Soy milk 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 plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.
- Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the better option, at least for me.
- Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.
- If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.
- Keep in mind this mayo will thicken in the fridge.
- You can add other ingredients to your mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill.
Can you freeze vegan mayo?
Unfortunately, you can’t, but it’s ready in just 2 minutes, so it’s not a big deal. Besides, it’s made with simple ingredients you can always have in your pantry.
Homemade vegan mayo lasts about 4-7 days because although oil, vinegar, and salt last a lot longer, the milk doesn’t.
What is the best oil to use for vegan mayo?
You can use pretty much any oil you have on hand, except coconut oil, as it will solidify in your fridge.
I prefer to use oils with a neutral flavor, like sunflower, canola, corn, peanut or safflower oil. Although I’m an extra olive oil lover, I think it has a really strong flavor for this recipe.
Using all neutral oil makes a better canvas for adding flavors, like for example garlic (you’ll get a delicious vegan aioli), mustard or maple syrup.
Some people use a neutral flavor oil, but then add a little bit of extra virgin olive oil (about 1 tbsp or so) to add a little extra flavor and also to get a more beautiful color.
Looking for more how-to recipes?
Did you make this vegan mayo recipe?
Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Print
Vegan Mayo
- Prep: 5 mins
- Total: 5 mins
- About 1 and 1/2 cups (375 ml) 1x
- How-to, Sauce
- Vegan
Servings About 1 and 1/2 cups (375 ml) 1x
Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!
Ingredients
- 1 cup oil (250 ml), I used sunflower oil
- 1/2 cup unsweetened soy milk (125 ml)
- 2 tsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, 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 cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. 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.
- I usually use an immersion blender, but I’ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.
- 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 at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
- Try the mayo 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 the mayo has the perfect consistency.
- Use it immediately or keep it in the fridge for a few hours until it’s cold. Keep lefovers in an airtight container or a jar in the fridge for about 4-7 days.
Notes
- Feel free to use any type of oil like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge.
- Soy milk 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 plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.
- Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the better option, at least for me.
- Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.
- If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.
- Keep in mind this mayo will thicken in the fridge.
- You can add other ingredients to your mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill.
Nutrition
- Serving Size: 1 tbsp
- Calories: 43
- Sodium: 50 mg
- Fat: 4.7 g
- Saturated Fat: 0.4 g
- Protein: 0.3 g
Update Notes: This post was originally published in April of 2015, but was republished with new photos, step by step instructions and tips in December of 2019.
Worked for me right out the gate. The problem is that between the milk and the oil, that cup and a half of mixture is right at 2,000 calories. No more for me. Sniff, sniff.
★★★★★
Hi Carol, it is better to eat it occasionally 🙂 Have a nice day!
Ah, but after it sets up in the fridge, you can keep adding unsweetened almond milk to it and it keeps solidifying making the calorie count lower. I am going to try reducing the oil and see how well it works. I added ranch dressing seasoning and made salad dressing.
Sounds good Carol 🙂 Have a nice day!
This was amazing and so easy, thank you! I only had olive oil and you’re right it is strong but it’s still good; I can’t wait to try it with another oil. I don’t eat soy but almond milk worked great. Thanks again!
Hi Erin, I’m so glad you liked it 🙂 Thanks for your comment!
I didn’t have any soy milk, so I made this with almond milk. It was runnier than regular mayonnaise, and the flavor wasn’t great. I’ll try using soy milk next time. With regard to the current batch, I might try adding a bit of Dijon mustard, lemon juice, garlic powder, and Himalayan black salt.
★★★★
Wow! Very impressed, it is hard to find egg-free and citrus-free mayo at the stores, let alone Organic. Now I am empowered to very easily make my own… I tried your recipe exactly with great success. Love this! Thank you. I will share your recipe page with others that are searching for allergen-limited foods.
★★★★★
Hello Pamela, so glad you liked it 🙂 Thanks for sharing our recipe!
I made this mayo at Christmas and used extra virgin olive oil I released after making it that this is not a good oil to use as it turns and leaves a bitter taste.
This time I made it with half avocado nut oil and half macadamia nut oil, it is delicious and it will be a regular. I added some Dijon mustard and then mixed two tablespoons with sriracha chilli sauce. So easy, quick and tasty.
Thanks for the recipe it’s a keeper!
★★★★★
Hi Magenta! So glad you liked it 🙂 Thanks for your comment!
I made this twice. It emulsified perfectly. The problem is that both times that I made it, it was extremely and unusably BITTER. Threw out two batches. I made it with a good olive oil but wonder if it is the olive oil.
Hello Mary, next time you can try to do it with another oil. If you use a neutral one you won’t find the mayo bitter. Have a nice day 🙂
It worked really well but I added a bit of lemon and sugar
★★★★★
Oh wow it taste like Kewpie Japanese Mayo!!!
I added 2 tsp of mustard oil and used Himalayan black salt for that extra eggy taste!
Love your uncomplicated recipes specially now with Covid crisis when I just have limited resources where I live in.
★★★★★
Hi Michi. Perfect 🙂 So glad you liked it!
I didn’t have soy milk and so subbed with silky tofu. The result was amazing!
Thank you for the great recipe
Hi Laura. So glad you liked the recipe!
This is incredible.. thickened up as soon as I put the immersion blender in. I added a little more acv and salt and a tiny dash of garlic powder and had it on vegan burgers. I had to share the recipe with everyone!
★★★★★
Hello Siobhan. So glad you liked it 🙂 Thanks for sharing!
I had to add double the amount of oil and still it did not emulsify into a mayonnaise like consistency. I used sunflower oil and coconut milk at room temp. I put them in according to instructions in a vitamix blender. No joy! Can you identify where I went wrong? Thank you
Hello Lisa! When we make vegan mayo, soy milk is always the best choice. Soy lecithin ins naturally present on it and it is the element that makes the emulsion possible. If we decide to use another type of milk we must add soy lecithin powder or it won´t work. I am sorry about how it went this time but give it a try with soy milk, I am sure you will love it! Have a great day!
i made this and it turned out great, it was tasty,….one question though, can we reduce the amount of oil in this recipe since i don’t like too much oil in any recipe..is there anything else i can add with the oil so it can become the lesser ingredient.
Also, have you ever made a vegan Caesar salad ?
Hello Tania! You can try using a different proportion of milk and oil, but the texture will change. We need fat to get the mayo done, and oil is what gives that in this case. Have a nice day!
Great recipe! I didn’t have soy milk so I used almond, aaaand I didn’t read the bit about the milk and oil being the same temperature before I dumped everything in the blender. Oops! Fortunately, I had some liquid lecithin on hand so I added a teaspoon of that to act as an emulsifier and it worked like a charm. Going to use this in a tofu eggless salad!
★★★★★
Holy crap, did you ever bury the lede. Maybe next time post the recipe at the top, then ramble for three pages?
This recipe doesn’t work. I did everything exactly like it says, except I used almond milk. Which I get you said isn’t as thick but it isn’t thick at all. It’s like water. It has failed for me 4 times and has been a huge waste of ingredients.
★
You can recover any failed effort if you had some lecithin to add. Since the main ingredient that naturally has it, you swapped out, you have nothing to create the emulsion. Just a drop of soy lecithin is excessively all you need for this mayo recipe if not using soy milk.
Hello Kiane. It didn´t work because there is not lecithin in almond milk. Lecithin is naturally found in soy and it is what makes this recipe work. In fact if you use a different kind of milk it won´t work unless you add soy lecithin, you can buy it in herbal shop, or just try again with soy milk. Have a nice day.
hi,
can i omit the vinegar, i don’t use vinegar, and what does vinegar do?
Hi Lily! Vinegar is a natural conservant. In mayo you can use lemon use instead. 🙂
Great! Easy and fast. Genius! Shared it with friends
★★★★★
This is GREAT! i put lemon and garlic on it.
Hi Santiago! Thanks a lot 🙂
The emulsion came together perfectly so I will use this technique again, but the end result is much too bland for my taste. Will try one or two of the other suggested additions next time.
★★★★
Hi Jim! Try to add more salt or other ingredients like mustard 🙂
I followed all the steps, but they did not work. The mixture did not emulsify. I lost all the ingredients, because at the end was a mix of oil and milk. I used the immersion blender, and after I tried with the regular blender. Nothing works.
Oat milk does not contain enough of any emulsifier. If you want to not use soy milk, you need an emulsifier that’s safe to eat. That would be soy lecithin, which I order online. Just a drop should work. You can’t say recipes don’t work when you change ingredients. Soy milk naturally contains its lecithin.
super easy fast and tasty
★★★★★
Hi Monica! So glad you liked it 🙂
Has anyone ever used flax oil to make this mayo?
Hi April! I haven’t, sorry!
Made this yesterday absolutely great. I made a few additions. Hope you don’t mind I put in a small dollop of dijon mustard a small amount of infused garlic olive oil
Hi Graham! Thanks a lot 🙂 Sounds great!
I made this and it’s FANTASTIC!! Used veggie oil and almond milk. I already used it up for sandwiches, sauces and next, i’m going to make vegan ranch dressing with it!!😁❤
★★★★★
Hi Jamie! Thanks a lot 🙂
Having struggled with trying to make aquafaba based mayos I thought this recipe was too good to be true – it’s real and works amazing. I was gobsmacked! Made this for a coleslaw and it was perfect. Never buying overpriced mayo from the supermarket again!
★★★★★
Hi Zoe! I’m so glad it worked for you 🙂
Thank you this was simple and tastes amazing! I was looking for vegan mayo and living in a small town I couldn’t find it anywhere, without ordering it online.
★★★★★
Hi Jen! You’re so welcome 🙂 So glad you liked it!
I made this with almond milk and avocado oil with the apple cider vinegar and salt. I added dijon mustard to the almond milk and let them warm to room temp. So good with the dish I needed it for. Thanks!
★★★★★
Hi Lala! So glad it worked for you 🙂
My mayo tasted very vinegary and curdled.
Hi Fiona! Were the milk and the soy at the same temperature? Did you use soy milk? What kind of vinegar did you use?
Absolutely love this mayo…used half measures of all the ingredients and followed instructions to the letter….how easy and delicious was this recipe…I won’t be buying ready made mayo ever again. Thank you.
★★★★★
Hi Val! Thank you so much 🙂 So glad you liked it!
This is what I should have done. I made it and it was good (I added a bit of lemon juice because I wanted it to taste more tangy, if that’s the right description). Now I have so much! I never was much of mayo person. Any recommendation of what to do with the rest of it? I can’t imagine eating it every day and finishing it and I live alone 🙂
HI!!! We are glad you liked the mayo!!! you can have it in the fridge for several days. Next time try with half of the recipe. Have a great day!
Thank you! This recipe is perfect! Room temperature does work best! But I found 2-3 TPS of apply cider vinegar gives it more of that mayo twang. I’ve tried adding Dijon mustard too and found that gave a nice flavour also!
Thank you again!
★★★★★
Hi Marnie! Thanks a lot 🙂 So glad you enjoyed it!
I only followed the basics and added a bit, with wonderful results. I used several almonds and some flaxseeds to make a thick milk, olive oil, apple cider vinegar, a clove of garlic, a drop of soy lecithin, only a tiny pinch of salt, and a little sodium lactate(vegan). Very eggy to me, but that’s fine. No way am I going to buy vegan mayos anymore.
Hi Keith! Thank you so much for your comment 🙂 So glad you liked it!