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Vegan Mayo

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Vegan mayo, made with only 4 ingredients 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 mayonnaise is so easy, it only requires 4 ingredients, just 2 minutes, and a blender, that’s all! I’d say the key to succeeding with this recipe is using an immersion blender, but a regular blender will do too.

Soy milk is the best choice for this recipe because it acts as an emulsifier, but I’ve also made it using almond milk and it works. However, it’s not the same, so I really suggest you use soy milk because you’ll get the most delightful mayo you’ve ever tried!

I’m totally in love with my vegan mayo recipe and it is one of my most popular ones. It tastes amazing, has a perfect consistency, and is cholesterol-free!

Contents show

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 your vegan mayo immediately or keep it in the fridge for a few hours until it’s cold (photo 6).

Pro tips

  • Feel free to customize your vegan mayonnaise with any type of vegetable oil, such as olive oil or canola oil, although I’ve never made it with avocado oil. Keep in mind that 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 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 best option.
  • Use an immersion blender if you have one, it works wonderfully well 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 that the milk and the oil are at the same temperature and also please follow this recipe to a T.
  • Keep in mind this vegan mayo will thicken in the fridge.
  • You can add other ingredients to your vegan mayo recipe, such as garlic (you’ll get a delicious vegan aioli), garlic powder, black pepper, Dijon mustard, or maple syrup for a richer flavor. It’s also delicious with fresh or dried herbs like parsley or dill.
  • Use it to make a vegan salad dressing for your vegan potato salad, dip some fries in it, or add it to your sandwiches.
A side shot of a glass jar with homemade vegan mayo

Is mayo vegan?

Regular mayo is not vegan, as the original recipe is made with eggs. However, they can be easily replaced. This recipe truly works!

What is vegan mayo made of?

To make this vegan mayonnaise I used oil, soy milk, apple cider vinegar, and salt, such simple and easy-to-get ingredients. Although there are probably more recipes for vegan mayo, this one is my favorite.

Is vegan mayo healthy?

Yes, it is! It is made with simple and plant-based ingredients that are easy to find and you probably already have in your pantry. Besides, it is cholesterol-free!

Looking for more how-to recipes?

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

Did you make this vegan mayo?

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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
  • French
  • Vegan
★★★★★ 4.7 from 206 reviews

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

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Vegan mayo, made with only 4 ingredients 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 into 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 your vegan mayo immediately or store it in the fridge for a few hours until it’s cold.
  7. Keep the lefovers in an airtight container or a jar in the fridge for about 4-7 days.

Notes

  • Soy milk is the best choice to make this recipe because it acts as an emulsifier, but I’ve also made it using almond milk and it works. However, it is definitely not the same.
  • Feel free to use other kinds of vegetable oil, such as olive oil or canola oil, although I’ve never made it with avocado oil. Keep in mind that olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil, as it will solidify in the fridge.
  • Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the best option.
  • I highly recommend using an immersion blender if you have one, it works wonderfully well and the mayo is ready in just 1 or 2 minutes.
  • If your vegan mayonnaise 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 this vegan mayo will thicken in the fridge.
  • You can add other ingredients to your vegan mayo recipe, such as garlic (you’ll get a delicious vegan aioli), garlic powder, black pepper, Dijon mustard, or maple syrup for a richer flavor. It’s also delicious with fresh or dried herbs like parsley or dill.
  • Use it to make a vegan salad dressing for your vegan potato salad, dip some fries in it, or add it to your sandwiches.

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 January of 2022.

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.

read more

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Reader Interactions

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Reader Reviews

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  1. Rama says

    Thanks for creating this recipe. As personal chef I run into various dietary choices and quick and easy recipes like this have been highly beneficial to my clients and business.

    Reply

  2. Malou says

    Fantastic recipe! My milk and oil did not have the same temperature – the mayo none the less emulsified perfectly. Next time I will try to add a tiny bit of Dijon for taste and half the portion for my waistline 😉 Thank you for a great recipe!

    ★★★★★

    Reply

  3. Kimmy says

    Thought I’d give this a try, sounds so simple, but I’ve had no luck, just a thin oily liquid. I holding to use it on my colsalw. I followed the recipe and add a small amount of sunflower oil as it was so thin, the soya milk looks like it hasn’t mixed with oil and just taste of oil yuck 😝

    Reply

  4. Liana says

    This recipe is amazing! You’d think vegan mayo would be complicated and I was a afraid to try making it but wow! It’s so easy and so delicious!
    Per my taste, the second time around I tripled the amount of sour. At first I followed the recipe and used vinegar and felt it needed more. But the second time around I used lemon—still worked fantastic—and tripled the amount. I made it in a blender and made sure the ingredients surpass the blade level, otherwise you’d get a ton of splashing everywhere, but only at first. Once you add the oil everything just comes together. For me it happens super fast, I add the oil, blend for around 10 seconds and that was that, delicious mayo. You can also add things as you go, more vinegar/lemon, oil, milk, etc.
    Thank you for the awesome recipe, no more jarred mayo for us!

    ★★★★★

    Reply

  5. Brenda L Barron says

    This is so easy and tasty. I only had EVO and Avocado oil, so I used 3/4 cup EVO and 1/4 c avocado oil. It still had a stong olive oil taste but not too bad. Will use a different oil next time.

    ★★★★★

    Reply

  7. Rey says

    Needed a vegan mayo recipe and came across this on a quick search. Immediately went to the store as I wanted to follow the recipe to the T and needed soy milk (I’m a coconut/almond milk drinker). Came home and realized I had gotten an “original” soy milk (sugar added), but it was very clean – only three ingredients, felt scared I had already messed this up! noticed I didn’t have any ACV, so used a small/medium lemon from my tree and avocado oil. I was scared this was to going to work out. Used an immersion blender and it was a little watery, added about another table spoon of Avo oil, and it turned out AMAZING!! This recipe is genius and even if you have to tweek it turns out amazing. Thank you!!

    ★★★★★

    Reply

  11. Doreen says

    I used soya milk and lemon juice instead of cider vinegar as I did not have any. After I blended l added splashes of malt vinegar at… This recipe is amazing 100% better, by far than shop brought vegan alternatives! I will always make my own from no on. Thank you 🙏🏾

    ★★★★★

    Reply

  12. Eugene Powers says

    Here is the solution for those of you who can’t get the mayo to emulsify.
    Just add 1/4 of the cup of coconut oil to the oil you use. After 30 minutes in the fridge it will be consistency of the real mayo or even thicker. I just made it like that and it works like charm.

    ★★★★★

    Reply

      • Eugene Powers says

        Update: After about a week my mayo turned in to butter. Still the same taste but it was too thick and not creamy. So the next time I added 1/8 cup of coconut oil. And after more than a week it is still creamy. So there you go. Those who have trouble emulsifier add very small amount of coconut oil. I don’t have trouble to emulsify but I am going to add small amount of coconut oil anyway because it makes it much thicker so it spreads better on the bread.
        On a different note, those who get it emulsified don’t worry about how much regular oil you add. Once it starts emulsifying you can keep adding and adding. I filled 32oz once by just adding more oil. It just took a long time to blend and eat of course.

        ★★★★★

        Reply

  13. Shelbi Wakefield says

    This recipe doesn’t work if you make your own plant milk at home. If you do make it fully from scratch, adding cornstarch helps from separating.

    Reply

    • Eugene Powers says

      After you put lemon juice in to soy milk did you see curds forming?
      If you did not see curds that might be the problem.
      Did you make it in the blender or in the measuring cup and immersive blender?
      I tried in the blender, in fact few different ones and sometimes it would emulsify and sometimes it wouldn’t. But using measuring cup and immersive blender worked every single time. Probably has something to do with how oil gets to the blades.

      ★★★★★

      Reply

      • Oana says

        Hi, I did follow the instructions and used the immersive blender.
        There might be something with the long life milk.
        I am in the UK and I used unsweetened oat milk.
        It just wouldn’t emulsify, I even added more oil afterwards but still liquid form.
        I’ll try with fresh milk next time, might be something in the long life milk that prevents it from forming the right chemical bonds.

        Reply

        • Me says

          You said you followed the directions, but you didn’t. Soy contains lecithin, as does some nuts in lessor quantities. Lecithin is what allows for the emulsification of the oil and liquid. You can use any kind of milk you want providing you add an emulsifier. You can buy lecithin in liquid or granule form. If you can’t get lecithin, follow the directions. If a soy milk doesn’t work, I suggest not to buy that brand as they modified the milk too much.

          Reply

        • Eugene Powers says

          My next batch I will try something else and see what happen. Just wait couple of weeks.

          ★★★★★

          Reply

    • Eugene Powers says

      If you use lemon juice instead of vinegar it will stay fresh for a month or longer. I once made 32oz of it and kept it over a month. Technically there is nothing in it that can get spoiled since the only spoiling ingredient is soy milk and there is very little of it. Even then soy milk can stay in the fridge for several months.

      ★★★★★

      Reply

  16. Scott sihell says

    This recipe which I followed to a T, was AWFUL!!. Nothing emulsified, so I added a little more oi, and again full liquid. It was effing AWFUl, and the taste was like PUKE! Glad it didn’t emulsify or I would have made chunky puke!!!

    Reply

    • Josie's mom says

      Either you’re a troll or a 12 year-old boy. Your comment is unnecessarily harsh and disrespectful to the author. Nobody enjoys every online recipe they try…just say it didn’t work out for you and leave it at that.

      Iosune was gracious in her reply. Perhaps you should try that sometime, Scott.

      Reply

  17. Eirik Seim says

    Please use black namak salt as this has sulfur in it which makes it taste and smell like real mayo!❤️

    Reply

  21. Pamela says

    I made this once before with cashew milk in a blender slowly adding the oil, and it turned out great, with the exception that it was reg cashew milk and not specifically unsweetened 😐 Second most recent try with unsweetened cashew milk, fail. It didn’t emulsify- I tried a few tablespoons more oil and no luck. How much more oil should be added to save it? I didn’t want to keep adding and it still not thicken.

    Reply

    • Eugene Powers says

      Pamela, did you make sure that all liquids were at the same room temperature? Try again but use lemon juice (fresh) and leave it in the milk for at least 20 minutes. You should see curds forming. If you don’t it might not work.

      Reply

  22. Sue says

    For years I have tried making mayo in a blender without success. Just tried your recipe with the immersion blender and its perfect!

    Reply

    • Eugene Powers says

      Actually I prefer lemon juice instead of vinegar. Lemon juice acts like a preservative so the mayo lasts longer. Of course it is a moot point since you are going to eat it before it expires. Ha-ha.

      Reply

      • Dr Pepper says

        Actually vinegar is a stonger preservative than the citric acid plus vitamin C(lemon juice) in most cases. Fungus growth occurs much faster in a lemon juice solution than a vinegar one. Because vinegar is a final product for many flora, but citric acid can be used for energy.
        A little bit of salt and using vinegar let it last the longest. Using lemon juice is a different flavor than usual mayo, as well.

        Reply

        • Eugene Powers says

          Take cut avocado or guacamole for example. Sprinkle some lemon juice and it stays fresh for a while. No one uses vinegar to do the same. And if lemon juice is used in the mayo no need for salt. Salt hardens arteries. :). As far as the taste I have tried both. There is absolutely no difference because only small amount is used. At the beginning I tried apple cider vinegar and did not like the taste so I switched to regular vinegar and then to lemon juice from the fresh lemon.

          Reply

  26. nikki says

    P.S. hemp/coconut milk was a fail, nothing against the recipe just an FYI to others, do the soy milk as suggested lol

    ★★★★★

    Reply

  27. Ron says

    I love this recipe!
    I added about 1/2 or 1 tsp of black salt for the eggy flavor and it’s THE BOMB.
    Thank you so much for this!!!

    Reply

  28. Mary says

    Poured the vegan butter straight into icecube trays. Now gonna bag it in freezer. Yummy! Hmm: Must try a few things i dont bother eating without butter e.g. baked potato…
    Oh forgot i took the soya milk out of the fridge to make your mayonnaise. Ah sure another 5 minutes to potato salad. Beats the 30 trying to type my first comment 😊

    ★★★★★

    Reply

  29. Mary says

    Poured it straight into icecube trays. Now gonna bag it in freezer. Yummy! Mmm. Must try a few things i dont bother eating without butter e.g. baked potato…

    ★★★★★

    Reply

  30. MARIANA ORBEZO says

    I was looking at vegan mayo yesterday and I came across your recipe! I will definitely make it this weekend. I am excited and can’t wait lol! Thanks again!

    ★★★★★

    Reply

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