Vegan mayo, made with only 4 ingredients in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free.
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!
How to make vegan mayo – Step by step
- 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.
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!
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Did you make this vegan mayo?
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Vegan Mayo
- Prep: 5 mins
- Total: 5 mins
- About 1 and 1/2 cups (375 ml) 1x
- How to
- French
- Vegan
Servings About 1 and 1/2 cups (375 ml) 1x
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Use your vegan mayo immediately or store it in the fridge for a few hours until it’s cold.
- 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.
I was wondering about adding a sweetner to make it more like miracle whip? Has anyone done this?
I just made creamy, tasty mayo exactly as you described! Thank you!
Hi Linda! Sounds so good 🙂
I got one off Radio 4s Kitchen Cabinet and ( I think) is a Japanese variation.
100ml soya
180 ml veg oil
1Tbsp Djon mustard
1 Tbsp Nutrional yeast
1 Tbsp of White wine vinegar
1/2 tsp of soy sauce
1/2 tsp of salt ( optional)
In a bowl, hand blender till thick ( gets thicker after being in fridge)
Very tasty alternative
Sounds so good 🙂
My dietary restrictions include vinegar. I’m thinking of substituting the vinegar with lemon juice. What do you think?
I posted this several times. Lemon juice is much better because it acts as preservative so your mayo will last longer in the fridge. Don’t use bottled lemon or lime juice. Too much water will cause mold. Just use freshly squeezed.
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Maria, absolutely. I totally use lemon instead of vinegar. I may have made this with vinegar if I didn’t have a decent lemon in the house, but I never really have thought that vinegar had a place in mayo at all.
Hi Maria! That’s a good option 🙂
This is a great recipe, but I only have olive oil and it doesn’t taste as good as it should. Would adding to maple syrup help? And how much would I add, any other tips? Thanks!
I made it with olive oil and it was as good as any other oil. The key is to use lemon juice and salt instead of vinegar. Lemon juice will override the taste of olive oil.
Hi Danette! I think it is better not to add maple syrup, sorry 🙁
Oh my days!! How easy was that?! I made it because our vegan daughter came to stay,it was perfect,I added mustard and garlic to the first lot, then fennel and chives to the second. Hubby enjoyed it too and he’s not a vegan. I unfortunately only had sweetened soya milk but if I had added vanilla and a touch of icing sugar it would have made a great topping for a pudding. Thanks
Hi Sara! Thank you so much for your kind comment 🙂
How long does this mayo actually stay good for? I don’t use it that often so wouldn’t want to waste it or have to make it every time I want a little to add to another sauce or something. Any chance it may be freezeable to your knowledge/experience? Would love to not have to buy Veganaise.
Hi Vera! You can keep it for about 4-7 days 🙂 I haven’t tried to freeze it, sorry.
If you use a lemon juice it will keep for a month easily. I make 32oz at the time and finish it without any spoilage.
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So easy, so good and so versatile! My go-to recipe for mayo
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Hi Alicia! Thank you so much 🙂
THIS is THE receipe 💖🤝💚🌱🙏
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Hi Sofia! I’m so glad you liked it 🙂
I am curious as to whether this recipe can be made by hand or with a food processor? I don’t own a blender or immersion blender. Is this similar to making vegan butter where you can whip it up in a cup/bowl by hand?
Thank you, in advance, for your help.
Hi! This recipe can’t be made by hand, sorry 🙂
I used my nutribullet so I started with the soy milk mix, I’d halved the recipe, and I started adding the oil, 2 tablespoons at a time, and it thickened up in the first two tablespoons itself! So I used less than a fourth cup of canola oil, and I added about a tablespoon of refined coconut oil so it’s a little more firm when I cool it.
I recommend using less oil, just add a little at a time until you have the consistency you want. I’m so glad I didn’t go to the store like I planned to
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Oh I also warmed up my soy milk for about 20 seconds in the microwave since I just took it out of the refrigerator.
Hi Hailey! Thanks for your kind comment 🙂
I followed the exact measurements in the recipe I used organic safflower oil, organic soy milk, salt, and apple cider vinegar. I used a Braun immersion hand blender. The ingredients were all at room temperature. After mixing with the immersion blender everything remained liquid. I tried adding drops of oil very slowly drops while mixing this too proved a disaster. Any suggestions would be appreciated!
I have made this many times so I no longer even measure ingredients. he very first thing I do is to take a milk and add lemon juice in it. Then let it sit for 10 minutes. This produces curls in the milk and lets me know that nothing is wrong. After that I put in the blender and turn it on and then I start driping the oil. The more oil I put in the thicker it gets. I put salt in after it is done. I also churn the stuff like moving the blender up and down in the cup otherwise the stuff is so thick that blender just spins in the air that is inside the chamber.
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Hi Eugene, at what speed did you blend it? I have a high speed Panasonic blender and it does not have speed settings, will the emulsification still work if I am doing this at high speed?
My handheld blender does not have speed setting either and I don’t think it is important. The most important part is lemon juice curling the milk. If you see clumps after 10-20 minutes it should work.
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Hi Mary! I’m so sorry 🙁 Were the milk and the oil at the same temperature? If so, then, don’t know what could have happened!
Has anyone tried it without the salt and did it work?
Hi! I haven’t tried it without salt, sorry!
Amazing recipe and so so easy. Gracias por compartir, Iosune.
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Hi Marie! I’m so glad you liked it 🙂
Hello,
If i wanted to add some lemon juice to it could I, or should I do that when serving?
Hi Jade! I suggest you replace vinegar with lemon 🙂
Hello Iosune! This vegan mayo is the bomb!! I’ve never enjoyed mayo the way I do now. Guilt-free! Love the freshness of it especially without egg! It’s so amazing! <3 Thank you! I'm so glad I come across your amazing recipe!
Hi! Thanks for your kind comment 🙂 I’m so glad you liked it!
I would definitely like to try this recipe, but my husband cannot have oil. Do you think I could substitute aquafaba liquid in place of the oil?
Hi Illana! I think it is not possible, sorry 🙁
This is so simple but tastes amazing! I was pretty sceptical about it working at all as I only have a regular blender. But it is just as good, if not better, than shop bought vegan mayo at ridiculous prices! Thank you for sharing this recipe 🙂 oh, I used garlic salt instead of regular salt and the oil I used was rapeseed. I’ll definitely be making this again!
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Hi Jessica! So glad you liked it 🙂
Has anyone made it with oat milk? Did it work?
Hi! I haven’t tried it myself, sorry! But, I think it would work 🙂
This was already my favorite recipe, then I added a garlic clove and teaspoon of seeded mustard. Highly recommend.
Hi! I’m so glad you like our recipe 🙂
Soy is not really better for the environment – it’s a very damaging monoculture, and almost always GMO.
Absolutely the best! I did tweak it a bit by adding a little lemon juice and onion powder, but even without the changes it was delicious. I’ve spent a small fortune on store-bought vegan mayo’s and have never found one I like. Thank you so much for this simple and delicious recipe!
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Thanks for your kind comment 🙂 Have a nice day!