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'll want to have on hand. It's great for everyday use and also perfect for special occasions and holidays.
It can be used in sandwiches like my Vegan BLT, 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.
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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.
Heather says
Made in the nutribullet and it turned out amazing. Thank you☀️
Iosune says
Hi Heather! So glad it worked for you 🙂
Kim says
Just wanted to leave a quick comment. This recipe was better than I ever expected! I made mine with a cashew/almond/macademia nut milk from trader Joe's since that's all I and on hand so it came out on the more "saucier" side. I added a little bit of garlic powder in there and it sort of tastes almost like a ranch dressing. Anyways it's amazing as a drizzle to roast potatoes and veggies in. Mixed with nooch on brocoli...oh my gosh Soo good! Thank you!
Iosune says
Hi Kim! Thanks a lot 🙂 So glad you liked it so much!
Stine says
I used soy cream for cooking instead of soy milk and it worked great. I'll definitely be using this recipe in the future 🙂
Iosune says
Hi Stine! Thanks a lot for your comment 🙂
Rey Bertis says
Hi Iosune,
Your Vegan mayo is great. I am fond of mayo, but I watch for cholesterol too, I tried to make your recipe and it turned out deliciously great. And no cholesterol!
Iosune says
Hi Rey! Thanks a lot 🙂 So glad you liked it so much! Yes, it's one good thing about vegan food, it's always cholesterol-free 😉
Tinka says
Like Graham said...you just have to use the mix of extra virgin olive oil and neutral oil, so that the flavour of olive oil won’t be too strong.
Iosune says
Hi Tinka! Thank you so much for your comment 🙂
Graham says
Made the mayonnaise today great recipe . I added Dijon mustard. Mixed the oil half olive oil and half sunflower oil. Also if using mustard only half tea spoon
Iosune says
Hi Graham! Sounds great 🙂 So glad you liked it!
Charlene Garriott says
Valuable information. Lucky me I found your website by accident, and I am shocked why this accident did not happened earlier! I bookmarked it.
Iosune says
Hi Charlene! Thank you SO much 🙂 I'm so glad you like our blog!
Carolyn says
Disappointing results twice!! Tried cashew milk once and almond milk using the only blender I have which is a nutri bullet, very fast. Wasted 2 cups of organic avocado oil so not about to try again....even though I LOVE mayo. (Not unhealthy at all, as our brain needs more fat.). Would the a/c in my house been an issue or the blender? Depressed!
Iosune says
Hi Carolyn! It's better to use a immersion blender or at least a regular blender. I think it's not possible to make this recipe using a Nutri Buller, sorry! Soy milk works best. Hope it helps!
Joanne Kyvetos says
Hi,
I adopted this recipe in December 2016, haven't bought a jar of mayo since. I've made it so many times and with so many flavors that I stopped counting. Just made a new batch with a new flavor, just had to share this with you. I grow my own herbs, and I had a lot of basil. First I always cut the recipe in half, that's lots for me. So, I let soak over night at least 1/3 cup of basil in the oil. This morning made the mayo as usual including the soaked basil as I went. I'm a genius. This will be lovely with fish, or a cold summer vegetable salad; so many other possibilities.
Iosune says
Hi Joanne! I'm so glad you liked it so much 🙂 Thank you so much for sharing your recipe with us 🙂
James Czapiga says
Taste great, I make a creamy sauce from coconut yog urt, olive oil, coconut sugar, and lemon juice, great on every vegan meal!
Iosune says
Hi James! Sounds great 🙂
Meca Key says
I'm not sure what I did wrong, I left the sunflower oil in the fridge so it would be the same temp as the milk and followed the instructions but it just came out a watery mess... I added more oil to make it thicker and all it's done is made more of it. I've already added 2 1/2 extra cups of oil and it's still nothing like the texture of mayonnaise... 🙁
Iosune says
Hi Meca! I'm so sorry the recipe didnt' work for you. I would use other brand of milk...
Ron Wright says
Do you truly mean a different brand of milk? Or, did you want to say "use a different type of milk."? I myself used coconut milk at room temperature and safflower oil, as well as raw organic apple cider vinegar, and it turned out to be a thin consistency. It looked to be ranch dressing thin, not mayonnaise thick.
Iosune says
Hi Ron! As you can read above, I suggested to use another brand, However, this recipe works with soy milk, I think coconut milk it's not a good choice.
Gini Barnes says
I used home made almond milk, rapeseed oil,lemon juice & himalayan pink salt. Much lighter than shop vegan mayo&really nice
Iosune says
Hi Gini! So glad it worked for you 🙂