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.
Odia says
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.
Iosune says
Hi Odia! Thanks a lot for your comment 🙂
Martine says
Thank you so so much for this super easy recipe. This has become my mayo recipe!
So easy to make:)
Iosune says
Hi Martine! You're so welcome 😉 Have a nice day!
Brett says
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.
Iosune says
Hi Brett! Thank you so much for your kind words 🙂 Have a nice day!
Tania says
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 🙂
Iosune says
Hi Tania! Thanks a lot 😀 I'm so glad you like it so much. Have a nice day!
Pia says
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!
Iosune says
Hi Pia! As you can read on the blog post, I say you need to use soy milk 🙂
Ivan says
Love the recipe. I added (orange) kurkuma powder to give the mayo a nice yellow color.
Iosune says
Hi Ivan! I'm so glad you like it 🙂 That sounds great!
Liz says
Whats the expiration date?
Iosune says
Hi Liz! It lasts for 3 or 4 days, maybe 5. Have a nice day!
Mchael says
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.
Iosune says
Hi Michael! Thanks you SO much for your comment 🙂 I'm so glad the recipe worked for you. Have a nice day!
paul says
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.
paul says
i also prefer it when making honey mayo sauce, since i dont like the eggy flavour with honey
Iosune says
Hi Paul! I'm so glad you like it 🙂
Karine says
Very easy and good.
Thank you!
Iosune says
Hi Karine! Thanks a lot 🙂 So glad you liked it!
tess says
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!
Iosune says
Hi Tess! Were the milk and the oil at the same temperature? Have you read the full recipe? Have a nice day!
Lita Watson says
Will using vinegar be able to replace the lemon juice in this recipe? I can use garlic powder for this vegan mayonnaise, can't it?
Iosune says
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!