Simple Vegan Blog

  • Recipes
  • About
  • Subscribe
  • Start Here
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Start Here
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Start Here
×
Home > Recipes > Vegan Kitchen Basics

The BEST Vegan Mayonnaise (4 Ingredients)

Modified: May 21, 2025 · Published: Apr 7, 2015 by Iosune Robles · This post may contain affiliate links

4.76 from 249 votes
Pin Recipe Jump to Recipe
A glass measuring cup with vegan mayonnaise and a spoon.
A spoon with vegan mayonnaise.

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.

A glass measuring cup with vegan mayonnaise and a spoon.

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).

Jump to:
  • 🌟 You’ll love this recipe because it is
  • 🧾 Ingredients
  • 🔪 Instructions
  • 📋 Substitutions & variations
  • 🍽 Equipment
  • ❄️ Storage
  • 💭 Expert tips
  • ❓Recipe FAQs
  • More vegan sauce recipes
  • The BEST Vegan Mayonnaise

🌟 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

Ingredients needed to make vegan mayonnaise.
  • 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

A bowl with soy milk and another bowl with oil.

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.

A glass measuring cup with an immersion blender sitting in the bottom before blending the vegan mayonnaise ingredients.

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.

A glass measuring cup with an immersion blender sitting in the bottom once the vegan mayonnaise has emulsified.

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.

A high-speed blender with all the vegan mayonnaise ingredients blended except the oil.

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.

The vegan mayonnaise once it has emulsified in a high-speed blender.

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.

The vegan mayonnaise in a glass measuring cup.

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.
A spoon with vegan mayonnaise.

❄️ 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

  1. Use an immersion blender if you have one, it works wonderfully well and the mayo is ready in just 1 or 2 minutes.
  2. 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.
  3. 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.
  4. Keep in mind it will thicken in the refrigerator.
  5. 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

Is mayonnaise vegan?

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!

What is vegan mayonnaise made of?

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.

Is vegan mayonnaise healthy?

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.

Do the ingredients need to be at room temperature or cold?

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.

Can I make my vegan mayonnaise without soy?

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

  • Vegan Chipotle Mayo
  • Vegan Chipotle Sauce
  • Vegan Sour Cream
  • Vegan Tartar Sauce
  • Vegan Worcestershire Sauce

Did you like this recipe? Please leave a rating and comment below!

A glass measuring cup with vegan mayonnaise and a spoon.
4.76 from 249 votes

The BEST Vegan Mayonnaise

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.
Prep: 2 minutes mins
Total: 2 minutes mins
Servings: 1.5 cups (360 ml)
PRINT PIN COMMENT


Ingredients 
 

  • 1 cup sunflower or canola oil
  • ½ cup unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
Prevent your screen from going dark

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

Substitutions:
  • 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.
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.

Nutrition

Serving: 1tablespoon | Calories: 82kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 8g | Sodium: 50mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.02mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: How to
Cuisine: French
Author: Iosune Robles

More Vegan Kitchen Basics

  • Vegan cottage cheese in a bowl with strawberries placed inside and around it.
    Vegan Cottage Cheese
  • Bowl with vegan blue cheese dressing, with celery and carrot sticks inside.
    Vegan Blue Cheese Dressing
  • Vegan chipotle mayo in a bowl surrounded by ingredients.
    Vegan Chipotle Mayo
  • Spoon taking vegan chipotle sauce from a bowl.
    Vegan Chipotle Sauce
35.5K shares

Comments

  1. Odia says

    September 07, 2017 at 10:46 am

    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.

    Reply
    • Iosune says

      September 18, 2017 at 1:20 pm

      Hi Odia! Thanks a lot for your comment 🙂

      Reply
  2. Martine says

    August 30, 2017 at 8:42 pm

    Thank you so so much for this super easy recipe. This has become my mayo recipe!
    So easy to make:)

    Reply
    • Iosune says

      September 18, 2017 at 12:43 pm

      Hi Martine! You're so welcome 😉 Have a nice day!

      Reply
  3. Brett says

    August 19, 2017 at 3:53 am

    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.

    Reply
    • Iosune says

      August 21, 2017 at 1:48 pm

      Hi Brett! Thank you so much for your kind words 🙂 Have a nice day!

      Reply
  4. Tania says

    August 14, 2017 at 1:59 pm

    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 🙂

    Reply
    • Iosune says

      August 14, 2017 at 5:18 pm

      Hi Tania! Thanks a lot 😀 I'm so glad you like it so much. Have a nice day!

      Reply
  5. Pia says

    August 03, 2017 at 4:48 pm

    2 stars
    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!

    Reply
    • Iosune says

      August 04, 2017 at 10:00 am

      Hi Pia! As you can read on the blog post, I say you need to use soy milk 🙂

      Reply
  6. Ivan says

    August 03, 2017 at 12:35 pm

    Love the recipe. I added (orange) kurkuma powder to give the mayo a nice yellow color.

    Reply
    • Iosune says

      August 04, 2017 at 9:58 am

      Hi Ivan! I'm so glad you like it 🙂 That sounds great!

      Reply
  7. Liz says

    July 29, 2017 at 6:08 am

    Whats the expiration date?

    Reply
    • Iosune says

      July 31, 2017 at 1:07 pm

      Hi Liz! It lasts for 3 or 4 days, maybe 5. Have a nice day!

      Reply
  8. Mchael says

    July 27, 2017 at 6:54 am

    5 stars
    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.

    Reply
    • Iosune says

      July 27, 2017 at 9:29 am

      Hi Michael! Thanks you SO much for your comment 🙂 I'm so glad the recipe worked for you. Have a nice day!

      Reply
  9. paul says

    July 20, 2017 at 6:16 pm

    5 stars
    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.

    Reply
    • paul says

      July 20, 2017 at 6:19 pm

      i also prefer it when making honey mayo sauce, since i dont like the eggy flavour with honey

      Reply
    • Iosune says

      July 21, 2017 at 10:20 am

      Hi Paul! I'm so glad you like it 🙂

      Reply
  10. Karine says

    July 08, 2017 at 6:35 pm

    5 stars
    Very easy and good.
    Thank you!

    Reply
    • Iosune says

      July 10, 2017 at 9:52 am

      Hi Karine! Thanks a lot 🙂 So glad you liked it!

      Reply
  11. tess says

    June 22, 2017 at 1:20 am

    5 stars
    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!

    Reply
    • Iosune says

      July 03, 2017 at 5:35 pm

      Hi Tess! Were the milk and the oil at the same temperature? Have you read the full recipe? Have a nice day!

      Reply
  12. Lita Watson says

    June 19, 2017 at 10:03 am

    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?

    Reply
    • Iosune says

      June 19, 2017 at 11:16 am

      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!

      Reply
« Older Comments
Newer Comments »
4.76 from 249 votes (20 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

More About Me

Most Popular Recipes

  • Photo of a bowl of general tso's tofu served over some rice
    General Tso's Tofu
  • Picture of a dish with homemade vegan jambalaya topped with chopped parsley
    Vegan Jambalaya
  • A bowl with vegan tofu ricotta cheese and some bread slices around.
    Vegan Tofu Ricotta Cheese (4 Ingredients)
  • Photo of a plate of sweet and sour tofu
    Sweet and Sour Tofu
  • Photo of a bowl of vegan vegetable soup
    Vegan Vegetable Soup
  • Photo of a vegan mug cake
    Vegan Mug Cake

Vegan Spring Recipes

  • Jar of vegan lemon curd with lemons around and a spoon scooping curd from the jar.
    Vegan Lemon Curd
  • Bowl of vegan tzatziki sauce garnished with cucumber and olive oil.
    The Best Vegan Tzatziki Sauce (15 Minutes)
  • Vegan pasta salad on a plate with a fork.
    Easy Vegan Pasta Salad (20 Minutes)
  • Sliced vegan blueberry muffin with a delightful, fruity center on display.
    The Best Vegan Blueberry Muffins
  • Photo of some vegan lemon bars
    Vegan Lemon Bars
  • Close-up photo of a dish with a slice of vegan lemon cake and a fork
    Vegan Lemon Cake

Footer

↑ Back to Top • Recipes • About • Contact

© 2025 Simple Vegan Blog. All rights reserved. Privacy Policy • Terms & Conditions • Affiliate Disclosure

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.