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Vegan Mayo

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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!

A picture of a spoon and a jar with homemade vegan mayo

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

Step by step photos of how to make vegan mayo
  • 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.
A side shot of a glass jar with homemade vegan mayo

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?

An overhead shot of a jar with vegan mayo made from scratch

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A square picture of a jar and a spoon with vegan mayo

Vegan Mayo

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • About 1 and 1/2 cups (375 ml) 1x
  • How-to, Sauce
  • Vegan
★★★★★ 4.7 from 194 reviews

Servings About 1 and 1/2 cups (375 ml) 1x

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Hi, I'm Iosune!

Hey, I’m Iosune! I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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  1. nanette says

    Wow! I followed the recipe exactly, made it in a ninja blender and it came together almost immediately. I can’t wait to try it with olive oil and garlic
    1

    ★★★★★

    Reply

  2. Alessa says

    Hi! I adore your website, it always my first choice for finding new recipes) Thanks a lot for easy and simple this one. I’ve tried to made it a year ago and since then I’m making it a lot (with soy milk and sunflower/canola/olive oil), a few times I’ve added 2-3 cloves of garlic for garlic mayo 😉 Also, sometimes milk have been sweet, but it worked as well because of vinegar) Today, I’ve made it again, but instead of vinegar and salt I added 2 tablespoon of mustard and it turned out really delicious… looks like it’ll be my new favorite recipe 😉

    Reply

  4. Lars says

    I use a food processor for this and it works perfectly! Canola oil is best imo and I use 1/2 lemon juice 1/2 ACV. Cashew milk worked great too!

    Reply

  5. Francesca Jackson says

    Never buying mayonnaise again! Gorgeous flavour & I can’t believe how easy it was to make.
    THANK YOU! I can’t have eggs & dairy so this recipe is perfect & sooo yummy.

    ★★★★★

    Reply

  6. Marina says

    Hi there. I just found out of a bunch of food sensitivities I have so my options are very limited. This is the third time I’ve tried this recipe and I just can’t get the mayo to thicken. I use avocado oil, the only other type I could try that I can eat is safflower so I might do that next. And I can’t have soy, so I’ve tried coconut milk and macadamia milk. I just tried canned coconut milk because it’s thicker and thought that would help but it still didn’t thicken. I’m using an immersion blender and am following all the instructions and I just can’t make it work. Please advise!

    Reply

    • Not me says

      By eliminating soy milk, you lose the emulsifier source. You must find a lecithin that is not sourced from soy or something you are allergic to. Soy milk has lecithin. Just a drop is more than plenty. Hopefully you can reverse course on your sensitivities or repair whatever is actually wrong.

      Reply

    • Lars says

      First I made with soy and canola – perfect. Then soy and EVOO – CHUNKY and “curdled,” not very mayonnaise-y, but great for pasta salad. Then made it with cashew milk and canola oil and it was perfect! Coconut milk will not work as it solidifies and separates in the fridge!

      ★★★★★

      Reply

  8. Mona McCaslin Thomason says

    I make a similar one with canola oil and 1cup of unsweetened soy milk and 1 T powdered mustard…same salt and vinegar amounts…same directions.

    Reply

  9. Anne says

    Very easy, accessible recipe. I have an old, weak blender and it still works. The only issue I had was it tasted like too much apple cider vinegar, and it tasted slightly sweet like plain yogurt (I used *unsweetened* soy milk as called for). I added seasonings to make it more like Miracle Whip and that helped. But definitely an easy recipe! Thanks!

    ★★★★

    Reply

  11. Lynn Wyzkiewicz says

    easy and delicious. I included garlic and dijon. You don’t need too much garlic!

    ★★★★★

    Reply

  12. Sue Hall says

    I couldn’t believe how easy it was to make this mayo and it tastes wonderful. Perfect for homemade coleslaw as well as just on its own. Thank you.

    ★★★★★

    Reply

  13. Caroline says

    Like another person commented, I had run out of vegan mayo and thought it can’t be hard to make! I won’t be buying ready made again in a hurry! So simple and quick! I added some Engevita Yeast flakes to add some flavour and as a bonus it also changed the colour too! Perfect, thank you!

    Reply

  14. Steph Tennis says

    So easy! Used an emersion blender and almond milk, tons of garlic and a little mustard.

    My husband “hates” mayo, but loves this. Go figure!

    ★★★★★

    Reply

  15. Eugene Powers says

    Success!!!
    Instead of Apple Cider vinegar that has very strong taste I used brown rice vinegar. Instead of sunflower oil that has very strong taste especially after it has been emulsified I used Avocado oil which has very light taste and doesn’t taste like avocado either after emulsified. And a pinch of salt.
    It came out very thick, almost as thick as a regular mayo and white in color. I think in the fridge it will be even thicker. But the most important part it is not as strong as making it with the olive or sunflower oil.

    Reply

  17. Eugene Powers says

    I followed your recipe to a T. And I have immersion blender. And the soy milk is unsweetened Simple Truth.
    First time it came out liquid. I used unrefined sunflower oil. And it tasted like oil.
    Second time I used my coffee frother and it got much thicker but I used 1/4 of each ingredient but tasted the same. I went and I bought refined sunflower oil but the taste is the same. Also, mayo (if you want to call it that) is yellowish color, unlike in your photo.
    So the third time I used blender again but it remained liquid.
    At this point I gave up.

    Reply

  18. DB says

    Hello, I did try to make but the oil and soy milk did not mix well and remained watery – is it because of the oil or the quality of soy milk? I used Soybean cooking oil and unsweetened soy milk original. May be its different than what you are using as I am from Thailand and used what was available. But earlier today I also used cow milk (whole milk) with soybean oil and I was able to get good consistency mayo. Please guide me if I am missing something here. Thanks

    Reply

    • Iosune Robles says

      Hi! Have you followed the recipe to a T? If yes, maybe your oil and your milk were not at the same temperature. Also, it is important to place the immersion blender in, so that way it sits firmly on the bottom of the cup until the mayo emulsified.
      It doesn’t matter what brand of soymilk you use but, I recommend you to buy it unsweetened 🙂 Also, I recommend you to try the recipe again and tell me if it works or not!
      Hope I have helped you! Have a nice day!

      Reply

  19. Linda says

    Thank you for this recipe! How did I not know how quick, cheap, and easy it would be to make my own mayo? And it’s delicious and creamy. No extra additives. A big win all around!

    ★★★★★

    Reply

  20. Eugene Powers says

    Found away to make the smallest amount possible. Cut the recipe in 1/4. Use mechanical battery operated frother, the one that used for frothing coffee. And that is it. I made 1/4 cup of mayo enough to use for a few times and it came out very thick.

    ★★★★★

    Reply

  22. Janet says

    It’s a great recipe and I play with it for different dishes. Can it be made thicker and if yes, how?

    Reply

  23. Xin says

    Hi, would love to try this. Does the sunflower oil is the one use for cooking type? It can be directly consume?

    Reply

  24. Stuart bennett says

    Ive been buying vegan mayo for a while now so i decided to give this recipe ago as i ran out. Well i wont be buying vegan mayo again this was fantastic!!!!

    I made this mayo within 4 minutes and i added a garlic clove which gives it a lovely taste.
    I used a hand blender and followed the recipe so easy.

    The only thing is the recipe makes quite alot and ive read it only keeps for about 4 days. So next time ill try and half it.

    I reccomend this to anyone.

    ★★★★★

    Reply

  25. Denice says

    Hi there! Can you use homemade soy milk in this recipe or does store-bought soy milk have an ingredient that helps emulsify the mayo?

    Reply

  26. Charis says

    I just made it with lemon juice instead of vinegar and it worked great. I ended up using more like a tablespoon because I wanted it a little bit tangier than it was with the 2 tsp.

    ★★★★★

    Reply

  27. Holly says

    Can I ask what brand of Soy milk you use? I’ve been trying to make this since moving to Spain and every time it fails 🙁 This time I was so sure it was emulsifying but when I started to move the immersion blender up and down it split. So I’m wondering if maybe my soy milk is “wrong”. I’ve tried about 5 different brands but none seem to work.
    Luckily I have a fail-safe trick so I don’t waste the split mayo – make up a big potato salad and while the potatoes are hot, pour it on. They absorb it and become super tasty!

    Reply

    • Notme says

      Maybe you are adding the oil too fast? If you get a nice vortex going with your immersion stick, slowly add the oil into it, and make sure none ever puddles up.

      Reply

    • Iosune Robles says

      Hello Holly! 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. Also, add the oil, ass Notme says, slowly. Have a nice day 🙂

      Reply

  28. Emily says

    I substituted unsweetened original Ripple brand pea milk (which contains sunflower lecithin) to make this along with virgin olive oil (not extra virgin). I kept everything else the same. The flavor was nice and the mayo got very thick! I will use less salt than recommended next time.

    ★★★★★

    Reply

  30. Dana says

    Maybe you can help me. I recently started doing Whole30 and a Whole30 mayo is like $10 for a small jar!!! I decided to make my own instead. I’ve tried 3 recipes, with yours being the third. All the same result and I don’t know what I am doing wrong.

    Whole30 discourages soy, so I use almond milk. It emulsifies and thickens well. And intially, tastes like mayo. But then comes the second flavor, which I can only describe as “musty.” But after 3 different recipes, I am convinced it must be something I am doing?? I don’t understand.

    I’ve tried both avocado oil and olive oil. I’ve tried apple cider vinegar. The almond milk is unsweetened. Added flavorings like garlic and freshly ground pepper helped but overall didn’t remedy it. I use an immersion blender as I do not have a full size one.

    Where is this musty flavor coming from, or is this just normal with homemade mayos???

    Reply

    • NotMe says

      I really don’t know what a musty flavor is, I only know it as a smell. Let me make some guesses that you may want to look into. If you are mixing in plastic it could be giving back old degraded flavors it absorbed in the past. If it’s a metal bowl or cup, it could be changing flavors. If the oil is slightly rancid you could be tasting that. Lastly you must suspect the blender as two things could be wrong. The first is if some part, that gets in contact with the fluid, is corroding, that will add flavor that you might not like. The second you could find disgusting. If the stalk part is retaining fluids, it could be a breeding ground for bacteria and fungus. Run the blender in a cup of boiling water, possibly with baking soda, and see if that helps or read the booklet that tells you how to properly maintain it’s cleanliness.

      If you change brands of almond milk, it may not emulsify the same if they didn’t add emulsifiers to their product. If it separates, in the future you should add a drop of lecithin before blending.

      BTW, I remember musty cheeses tasting great. So musty is a confusing choice explaining a unwanted flavor.

      Reply

    • Iosune Robles says

      Hi Dana, have you use the exact amount of each ingredient? And, have you follow the instructions step by step? This is so important! Try to do it again step by step and if it doesn’t work, please tell me! Have a nice day 🙂

      Reply

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