• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Fall
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Fall
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Recipes > How-Tos

    The BEST Vegan Mayonnaise (4 Ingredients)

    Published: Apr 7, 2015 · Modified: Jan 20, 2023 by Iosune · This post may contain affiliate links · 1,018 Comments

    Jump to Recipe Video Print 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 BLT sandwich), vegan burgers, or 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 basic recipes
    • 📖 Recipe

    🌟 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

    • 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

    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 basic recipes

    • Photo of a bowl of vegan cheese
      Vegan Cheese
    • Photo of a small jar of vegan sour cream
      Vegan Sour Cream
    • Photo of some vegan butter spread onto a slice of bread
      Vegan Butter
    • A side shot of a glass jar with vegan buttermilk
      Vegan Buttermilk

    ⭐️ Did you like this vegan mayonnaise? Please consider giving it a 5-star rating and comment below!

    📖 Recipe

    A glass measuring cup with vegan mayonnaise and a spoon.

    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.
    4.76 from 237 votes
    PRINT PIN RATE
    Course: How to
    Cuisine: French
    Diet: Vegan
    Prep Time: 2 minutes minutes
    Total Time: 2 minutes minutes
    Servings: 1.5 cups (360 ml)
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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?Let us know how it was!

    More How-To Recipes

    • 4 measuring cups and a tablespoon with food.
      How Many Tablespoons in a Cup (tbsp to cup)
    • A glass measuring cup with milk.
      How Many Ounces in a Gallon (gal to oz)
    • 4 measuring cups with food.
      How Many Grams in an Ounce (oz to g)
    • Photo of a dish with French fries and a small bowl with vegan aioli and a hand dipping a fry into the sauce.
      Vegan Aioli
    35.5K shares

    Reader Interactions

    Comments

    1. Anna Ikono says

      March 14, 2019 at 11:59 pm

      5 stars
      This recipe is so fast! After my soy milk was finally room temp it took less than 2 minutes for the mayo to be ready. Also I used Canola (soybean) oil for anyone who is interested in using other types of oil. 🙂 thank you so much for this! ....gotta go make vegan potato salad!

      Reply
      • Bett says

        March 15, 2019 at 12:07 am

        Anna Ikono, canola isn't soybean. Canola is a name for Canadian rapeseed oil.

        Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of "Can" from Canada and "ola" from other vegetable oils like Mazola,[6][7] but is now a generic term for edible varieties of rapeseed oil in North America and Australia. The change in name serves to distinguish it from natural rapeseed oil, which has much higher erucic acid content.

        https://en.wikipedia.org/wiki/Canola_oil

        Reply
        • Iosune says

          March 23, 2019 at 1:33 am

          Hi Bett! Thanks a lot for your comment 🙂

      • Iosune says

        March 23, 2019 at 1:31 am

        Hi Anna! So glad it worked for you 🙂 Have a nice day!

        Reply
    2. Mary says

      March 06, 2019 at 8:24 am

      5 stars
      Awesome! Thank you! Worked out really well. Super fast and easy. I used regular vinegar and added some sugar. Turned out great and doesn’t have all the horrible additives from processed condiments.

      Reply
      • Iosune says

        March 09, 2019 at 6:17 am

        Hi Mary! Thank YOU 🙂 SO glad you enjoyed it!

        Reply
    3. Lisa says

      March 04, 2019 at 12:55 pm

      5 stars
      Love this recipie . Has anyone tries it with coconut oil?

      Reply
      • Iosune says

        March 09, 2019 at 5:55 am

        Hi Lisa! I've never tried it myself, but I don't think it's a good idea, as coconut oil solidifies 🙂

        Reply
    4. Whitney says

      February 27, 2019 at 10:55 pm

      How long does this recipe keep for?

      Reply
      • Iosune says

        February 28, 2019 at 9:34 am

        Hi Whitney! It keeps 3 to 4 days, maybe up to a week...

        Reply
    5. Shé says

      February 25, 2019 at 12:25 am

      Hello!
      Thank you for sharing a vegan, egg-free recipe with the world! I was just wondering if you could use olive oil, or safflower oil instead of sunflower?

      Reply
      • Iosune says

        February 25, 2019 at 7:30 am

        Hi Shé! You're so welcome 🙂 Yes, I think they should work as well. Hope you like it!

        Reply
    6. Fran says

      February 23, 2019 at 10:14 am

      4 stars
      Hey! Used your recipe after googling as I remembered having made soymilk mayo ages ago and I had a jar of leftover 'Chipotle aioli' that I'd made, but it had failed- had tried to use aquafaba. So using your oil to soy milk ratio it worked well. I pushed my luck though and added a bit more of what was left in the jar and it made it go runnier, but I managed to fix it a bit.. then added a bit of vinegar at the end, probably should have done this at the start. All in all, tastes great though and is reasonably thick. Will definitely use this recipe again starting from scratch next time 🙂 cheers!

      Reply
      • Iosune says

        February 23, 2019 at 5:54 pm

        Hi Fran! Thanks a lot for your comment 🙂

        Reply
    7. Sopan says

      February 20, 2019 at 3:25 am

      How long does it last in the fridge ?? Thanks for the recipe 🙂

      Reply
      • Iosune says

        February 20, 2019 at 8:06 am

        Hi Sopan! About 3 to 5 days, maybe a week. You're so welcome!

        Reply
    8. valerie says

      February 05, 2019 at 2:53 am

      Nice recipe, I did a little upgrade for myself:

      I used the regular blender and didn't really get super thick. I thought it was a bit flavour less so I added mustard and guar gum to make it more thick. Thank for the base recipe xxxx

      Reply
      • Iosune says

        February 05, 2019 at 8:32 am

        Hi Valerie! You're so welcome 🙂 Thanks for your comment!

        Reply
    9. Medhavi says

      February 04, 2019 at 2:21 pm

      Omg! It didn’t even take 2 mins. The moment I put the blender on & here it goes 😀👏🏼
      Thanks a lot for this

      Reply
      • Iosune says

        February 05, 2019 at 8:30 am

        Hi Medhavi! You're so welcome 🙂 Enjoy!

        Reply
    10. diderik huffstadt says

      January 29, 2019 at 4:44 pm

      easy peasy, temp very important

      Reply
      • Iosune says

        January 30, 2019 at 11:56 am

        Thanks for your comment 🙂

        Reply
    11. diderik huffstadt says

      January 29, 2019 at 4:43 pm

      1st time, perfect creamy mayo
      vinagar and lemmon and some dijon, jummie

      Reply
      • Iosune says

        January 30, 2019 at 11:55 am

        Hi Diderik! So glad you liked it 🙂

        Reply
    12. Mike S. says

      January 16, 2019 at 12:04 am

      Just like that, I needn't spend $8 for veggie mayo! Insanity!!!!! Whatever the science is behind this recipe, I LOVE IT!!! Wow!!! This WORKS!!!

      Reply
      • Iosune says

        January 16, 2019 at 8:04 am

        Hi Mike! So glad you loved it 🙂

        Reply
    13. Kat Bailey says

      January 13, 2019 at 2:14 pm

      5 stars
      Tried this yesterday afternoon! So quick and simple! I can't stand the faff of the 'drip the oil in' method so this recipe is perfect! Will add a pinch of Kala Namak next time to get an eggier flavour . Tagged u in ig 😉 xx Kat

      Reply
      • Iosune says

        January 15, 2019 at 11:36 am

        Hi Kat! So glad you liked it 🙂

        Reply
    14. Francois Kleinhans says

      December 19, 2018 at 7:01 pm

      Hi does the mayo only last for 3-4days ? Or after you mixed it you need to put in the fridge for that period in order for the mayo to set?

      Reply
      • Iosune says

        December 20, 2018 at 7:52 am

        Hi Francois! You can use the mayo immediately. It lasts for 3-4 days in the fridge 🙂

        Reply
    15. Kathy says

      December 12, 2018 at 2:13 am

      Can coconut oil be used? My husband and I are trying to avoid soy as well as gluten.

      Reply
      • Iosune says

        December 12, 2018 at 8:42 am

        Hi Kathy! I've never used coconut oil myself, but I think it's not a good idea because if the temperature is below 76ºF or 24ºC, it will become solid, and you need to keep the mayo in the fridge. Sorry!

        Reply
    16. terry says

      November 23, 2018 at 5:18 pm

      quick easy and achievable if you follow the recipe. A little lacking in flavor but easy to add too and flavor with most things. also far easier than any other recipe to do!
      4 out of 5 from me.

      Reply
      • Iosune says

        November 27, 2018 at 3:41 pm

        Hi Terry! Thanks a lot for your comment 🙂

        Reply
    17. Sangeetha says

      October 29, 2018 at 3:29 am

      5 stars
      Loved the recipe. .The first time i made it with olive oil and definitely felt i should have stuck to your suggestion to avoid it because of its strong flavour. I tried it today with sunflower oil and can definitely say that it tastes really good. Planning to add it over my perfect protein salad. Thanks a bunch!

      Reply
      • Iosune says

        October 29, 2018 at 7:58 am

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

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog, your go-to source for tasty and hassle-free plant-based recipes that everyone can enjoy, whether you're vegan or not. Explore a variety of easy-to-make dishes perfect for everyday cooking.

    More about me →

    Vegan Fall Recipes

    • Vegan enchiladas in a baking dish garnished with fresh chopped cilantro.
      The Best Vegan Enchiladas
    • Vegan mushroom pasta plate with a golden fork.
      Creamy Vegan Mushroom Pasta
    • Bowls of vegan pumpkin soup, topped with coconut milk, parsley, and a dash of black pepper.
      Vegan Pumpkin Soup (Easy + Creamy)
    • Sliced vegan pumpkin bread.
      The Best Vegan Pumpkin Bread
    • Stack of 3 vegan pumpkin cookies, top one frosted with a bite taken.
      The Best Vegan Pumpkin Cookies
    • Vegan butternut squash soup bowl garnished with parsley, coconut milk, and pumpkin seeds.
      Best Vegan Butternut Squash Soup

    Most Popular

    • Square picture of a dish with marinated tofu garnished with chopped chives.
      Easy Marinated Tofu
    • A bowl with tofu stir fry garnished with some sesame seeds.
      Easy Tofu Stir Fry
    • Close-up photo of tofu scramble
      Tofu Scramble
    • A glass measuring cup with vegan mayonnaise and a spoon.
      The BEST Vegan Mayonnaise (4 Ingredients)
    • Overview of baked tofu cubes onto a lined baking sheet.
      Crispy Baked Tofu (5 Ingredients)
    • Square photo of a dish with crispy pan-fried tofu cubes.
      Crispy Pan-Fried Tofu (20 Minutes)
    • Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
      Easy Vegan Crepes
    • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
      Easy Vegan French Toast

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2023 Simple Vegan Blog