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    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!

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    Reader Interactions

    Comments

    1. Lia says

      June 19, 2019 at 12:30 am

      5 stars
      Absolutely love it! Made it to eat with grilled artichokes and added garlic to the recipe. Most amazing snack ever!

      Reply
      • Iosune says

        June 23, 2019 at 11:01 am

        Hi Lia! Sounds amazing 🙂

        Reply
    2. Amanda Laffoley says

      June 16, 2019 at 5:20 pm

      5 stars
      We love it! so easy to make and sooooooooo tasty!

      Reply
      • Iosune says

        June 17, 2019 at 9:49 am

        Hi Amanda! So glad you liked it 🙂

        Reply
    3. rianne says

      June 13, 2019 at 2:24 pm

      How long can I keep this mayonaise in the fridge?

      Reply
      • Iosune says

        June 17, 2019 at 9:48 am

        Hi Rianne! For up to a week 🙂

        Reply
    4. Stacy Marinelli says

      June 07, 2019 at 11:51 pm

      made in a bullet and it would not thicken

      Reply
      • Iosune says

        June 10, 2019 at 11:55 am

        Hi Stacy! Did you follow all the steps? Were the milk and the oil at the same temperature?

        Reply
    5. Fiona says

      June 07, 2019 at 8:08 pm

      5 stars
      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

      Reply
      • Iosune says

        June 10, 2019 at 11:54 am

        Hi Fiona! I'm so glad you liked it so much 🙂 Thanks a lot!

        Reply
    6. Sushi says

      May 27, 2019 at 3:11 pm

      A unrefined sunflower oil has even stronger flavor than olive oil. I you sure you used unrefined?

      Reply
      • Iosune says

        May 29, 2019 at 8:36 am

        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 🙂

        Reply
    7. Margaret says

      May 27, 2019 at 3:04 pm

      4 stars
      This is a super quick and delicious recipe. Even the non-vegans are eating it in our house.

      Reply
      • Iosune says

        May 29, 2019 at 8:34 am

        Hi Margaret! Thanks a lot 🙂 I'm happy to hear that!

        Reply
    8. Party says

      May 14, 2019 at 12:36 pm

      5 stars
      It came out just perfect!

      Reply
      • HEATHER says

        May 14, 2019 at 1:50 pm

        Awesome thanks! I still haven't made any but I will once the jar I have is finished.

        Reply
        • Iosune says

          May 15, 2019 at 8:43 am

          Hi Heather! Great, hope you enjoy it!

      • Iosune says

        May 15, 2019 at 8:42 am

        Hi Party! So glad it worked for you 🙂

        Reply
    9. Heather says

      May 02, 2019 at 12:38 pm

      Has anyone tried to make this with hemp milk?
      Thanks

      Reply
      • Iosune says

        May 03, 2019 at 8:33 am

        Hi Heather! I'm so sorry, but I've never tried it. Have a nice day!

        Reply
      • Naomi Lyons says

        May 29, 2019 at 2:54 am

        5 stars
        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(

        Reply
        • Iosune says

          May 29, 2019 at 8:42 am

          Hi Naomi! The best milk to make this recipe is soy milk 🙂

    10. Mandy says

      April 30, 2019 at 1:23 am

      5 stars
      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.

      Reply
      • Iosune says

        May 01, 2019 at 10:13 am

        Hi Mandy! I'm so happy to hear that 🙂

        Reply
    11. Katherine Bullas says

      April 17, 2019 at 9:49 pm

      Oh my this recipe is so easy and tasty.....never made any mayo before this and I am super impressed thank you

      Reply
      • Iosune says

        April 18, 2019 at 8:36 am

        Hi Katherine! You're so welcome 🙂 Yes, this recieps is sooo simple, but works great!

        Reply
    12. Michael Harvey says

      April 12, 2019 at 3:13 am

      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?

      Reply
      • Iosune says

        April 16, 2019 at 12:20 pm

        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!

        Reply
    13. Isa BT says

      March 31, 2019 at 9:04 am

      4 stars
      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! 🙂

      Reply
      • Iosune says

        April 01, 2019 at 3:09 am

        Hi Isa! I'm so glad you liked it 🙂

        Reply
    14. Nicolette says

      March 29, 2019 at 10:26 pm

      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.

      Reply
      • Iosune says

        April 01, 2019 at 3:03 am

        Hi Nicolette! Thank YOU for making the recipe 🙂 So glad you liked it!

        Reply
    15. Joanna says

      March 21, 2019 at 6:16 am

      5 stars
      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

      Reply
      • Bett says

        March 21, 2019 at 10:38 am

        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.

        Reply
        • Iosune says

          March 23, 2019 at 2:24 am

          Hi Bett! Thanks a lot for your comment 🙂

      • Iosune says

        March 23, 2019 at 2:26 am

        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 🙂

        Reply
    16. Anaïs says

      March 21, 2019 at 4:39 am

      5 stars
      Made it in a food processor with room temperature milk and canola oil, worked very well!!!!! Very good.

      Reply
      • Iosune says

        March 23, 2019 at 2:23 am

        Hi Anaïs! So glad it worked for you 🙂

        Reply
    17. April says

      March 20, 2019 at 2:13 am

      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?

      Reply
      • Iosune says

        March 23, 2019 at 2:16 am

        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!

        Reply
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