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 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).
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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 basic recipes
⭐️ Did you like this vegan mayonnaise? Please consider giving it a 5-star rating and comment below!
📖 Recipe
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.
Lia says
Absolutely love it! Made it to eat with grilled artichokes and added garlic to the recipe. Most amazing snack ever!
Iosune says
Hi Lia! Sounds amazing 🙂
Amanda Laffoley says
We love it! so easy to make and sooooooooo tasty!
Iosune says
Hi Amanda! So glad you liked it 🙂
rianne says
How long can I keep this mayonaise in the fridge?
Iosune says
Hi Rianne! For up to a week 🙂
Stacy Marinelli says
made in a bullet and it would not thicken
Iosune says
Hi Stacy! Did you follow all the steps? Were the milk and the oil at the same temperature?
Fiona says
Googled vegan mayo recipes (as I am not great with regular mayo) & encouraged by the 5 star rating, I gave this a go. Unbelievably quick and easy...And thought I must be dreaming when I tasted it. totally delicious. I told my husband to try it, and he loved it, too, as good and better than the jar we had in the fridge. Magical recipe. Thank you! Fxx
Iosune says
Hi Fiona! I'm so glad you liked it so much 🙂 Thanks a lot!
Sushi says
A unrefined sunflower oil has even stronger flavor than olive oil. I you sure you used unrefined?
Iosune says
Hi Sushi! Yes, I did. At least the unrefined oils I've ever tried have a really neutral flavor, but feel free to use canola oil or any other neutral taste oil instead 🙂
Margaret says
This is a super quick and delicious recipe. Even the non-vegans are eating it in our house.
Iosune says
Hi Margaret! Thanks a lot 🙂 I'm happy to hear that!
Party says
It came out just perfect!
HEATHER says
Awesome thanks! I still haven't made any but I will once the jar I have is finished.
Iosune says
Hi Heather! Great, hope you enjoy it!
Iosune says
Hi Party! So glad it worked for you 🙂
Heather says
Has anyone tried to make this with hemp milk?
Thanks
Iosune says
Hi Heather! I'm so sorry, but I've never tried it. Have a nice day!
Naomi Lyons says
I just tried making it with hemp milk... but its runny. My first time making it. I know, add more oil if its not thick enough, ran out of oil :o(
Iosune says
Hi Naomi! The best milk to make this recipe is soy milk 🙂
Mandy says
So simple and delicious. It only takes a little planning ahead to have the oil chilled, but it whips up smooth like magic. I don't buy Vegan mayo any more.
Iosune says
Hi Mandy! I'm so happy to hear that 🙂
Katherine Bullas says
Oh my this recipe is so easy and tasty.....never made any mayo before this and I am super impressed thank you
Iosune says
Hi Katherine! You're so welcome 🙂 Yes, this recieps is sooo simple, but works great!
Michael Harvey says
Hi there. Thanks for all of your great articles. Soooo , I've been whipping the mix for awhile now and the consistency hasn't change at all. I'm using a hand blender , 1 cup Avacodo Oil 1/2 coconut milk tsp lemon juice. Any ideas for me out there?
Iosune says
Hi Michael! Coconut milk is not a good choice. Try to use soy milk, or at least almond or any other nut milk. Hope it helps!
Isa BT says
What a lovely surprise! I was looking for a vegan mayo recipe as I had run out of eggs. I used vegetable oil, and added mustard and mustard powder. It was yummy, and I had to stop my kids eating it at dinner. Will definitely recommend. Thanks heaps! 🙂
Iosune says
Hi Isa! I'm so glad you liked it 🙂
Nicolette says
This is great. We're currently adopting a more vegan lifestyle, and one of the hurdles so far has been mayo and aoli. I added a clove of garlic and some white pepper, and used olive oil. So easy, and amazing taste. Thank you for sharing this recipe.
Iosune says
Hi Nicolette! Thank YOU for making the recipe 🙂 So glad you liked it!
Joanna says
I love this! I have only so far made regular Mayo at home but love the idea vegan have a question though I know regular Mayo doesn't last very long in the fridge I wish I was because of the raw egg however I'm noticing that vegan Mayo last even less in the fridge than regular do you know why that is? It doesn't seem like there's any weird ingredients that could go rancid so quickly
Bett says
Joanna, it doesn't go rancid as much as separates in my experience. You can make a smaller amount if you're not going to use it all up quickly.
Iosune says
Hi Bett! Thanks a lot for your comment 🙂
Iosune says
Hi Joanna! Homemade classic mayo also lasts for a few days in the fridge if it doesn't contain preservatives. Plant-based milk should be consume quickly. I've had this mayo in my fridge for 4-7 days 🙂
Anaïs says
Made it in a food processor with room temperature milk and canola oil, worked very well!!!!! Very good.
Iosune says
Hi Anaïs! So glad it worked for you 🙂
April says
Ok, I made it and it started to thicken, I added the last maybe 2 tsp of oil and it liquified. If I cool it and remix it, will it re-solidify or do I need to toss it?
Iosune says
Hi April! That's weird, if you add too much oil, the mayo thickens so much... Were the milk and the oil at the same temperature? Did you use an immersion blender? You could try to blend the mayo at a lower speed. Hope it works!