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.
J Alexander says
This just made me so happy. Found it, tried it immediately. Seriously this is amazing and so easy. Worked like magic - a true "white Christmas" present for me. I've already spiced it up with some other spices and sauces added. I'm so pleased - thank you!
Iosune says
Hi J Alexander! You're so welcome 🙂 So glad you enjoyed it so much!
Karen Ackerman says
Thank you for your timely response. YES, I did follow your instructions and I did/do make sure the soy milk and oil are the same temperature (refrigerated). As stated, the procedure worked four times. It has been a watery nothingness the last six times---I tried again last night----watery. Now SEVEN TIMES. You did write you do use an immersion blender, but a blender (which I bought specifically for this recipe) would be sufficient (according to you). Again, last night was another failure. I tested the measurements in my measuring cup to the point of ad nauseam. I noted "Katie" has the same issues as I. I now have five cartons of Unsweetened Soy Milk @$4.59 per carton and three bottles of Sunflower Oil @ $7.59 per bottle in my refrigerator. You would not believe how far I had to drive to get those ingredients. I am digressing. I would appreciate any suggestions. I simply cannot afford to have these expensive items sitting in my refrigerator and, because I did buy a blender specifically for your vegan mayo recipe, I cannot afford to buy an immersion blender as well.
Iosune says
Hi Karen! You can make the recipe using a regular blender, but it's not as easy as using an immersion blender, which I use most of the time. I also prefer to use the milk and oil at room temperature, but refrigerated is also find. I'm so sorry it didn't work for you, but this recipe have worked for most of my readers. If you follow my recipe, it should work...
MARY SMITH says
I was wondering if perhaps altitude could be an issue?
Iosune says
Hi Mary! I don't think so, but it could be...
Louise says
This is the best mayo-recipe ever. 😀 Tastes almost exactly like non-vegan mayo. And it's so simple.
Is almond milk the best alternative for soy? Will it thicken like soy? I've recently cut out soy of my diet, because I'm allergic and it's time to accept it. (Even though soy has been a staple in my diet for 15years, I'm so sad xD) I've tried both oat and cashew-milk but it never got as thick as soy... what other milks have people tried?
Thank you so much for this recipe.
Iosune says
Hi Louise! Thank you so much 🙂 I've only used almond milk, so I don't know if there's a better alternative for soy milk. Almond mayo is not as thick as soy mayo, but it's still delicious 🙂
jenny cestero says
good recipe. omnivore mayo does not use milk and it is also cholesterol free. Mayo is made from egg whites and oil - spinning quickly in a blender or with a stick blender in a cup. I am very excited to try this recipe of yours. Keep up the good work.
Iosune says
Hi Jenny! Thanks a lot 🙂 Traditional mayo is made with eggs, not egg whites. Hope you like our mayo!
Lina says
When I think of all those non-vegan mayo recipes which I never dared to try years ago when I still was vegetarian: "carefully mix, then add this and that really slowly, then..." For that reason I wasn't really looking for vegan ones as I was certain they would be likewise complicated. And then they stopped selling my fave brand. And then ba-aam: this recipe! It was a perfection and great success literally within 2 seconds! Though I did not really like the one with sunflower oil, but that's my problem, I'm not big fan of how sunflowers taste in general. As I was mixing it with mustard, horseradish or tomato paste for different dishes, the problem of the side taste disappeared. And grapeseed oil proved to be the best choice for the mayo lovers who do not enjoy any oil side tastes 🙂 Thank you for this amazing recipe!
Iosune says
Hi Lina! You're so welcome 🙂 So glad you liked it!
Lex says
Great recipe, so quick and easy! Thanks!
Iosune says
Hi Lex! Thanks a lot 🙂 So glad you liked it!
Cammie says
This is my second time trying this recipe and it came out perfect. I wish I could show you the picture
Iosune says
Hi Cammie! I'm so happy for you 🙂 Homemade vegan mayo is great!
Jess says
*since not dice lol
Jess says
I haven't bought vegan mayo from the shops dice discovering your lovely recipe. Thank you!
Iosune says
Hi Jess! So glad you liked it 🙂 Have a beautiful day!
Iosune says
Hi Grace! Yes, it's really high in fat, so I don't consume it very often. Have a nice day!
Grace says
When you say vegan mayonnaise is not a healthy food either, is it because of the oil used?
Iosune says
Hi Grace! Yes, it's really high in fat, so I don't consume it very often. Have a nice day!
Rebecca says
I'm about to make some vegan mayo, but I'm not sure how long it will keep!
Any advice?
Iosune says
Hi Rebecca! It lasts about 4 days 🙂