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.
Kat Bailey says
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
Iosune says
Hi Kat! So glad you liked it 🙂
Francois Kleinhans says
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?
Iosune says
Hi Francois! You can use the mayo immediately. It lasts for 3-4 days in the fridge 🙂
Kathy says
Can coconut oil be used? My husband and I are trying to avoid soy as well as gluten.
Iosune says
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!
terry says
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.
Iosune says
Hi Terry! Thanks a lot for your comment 🙂
Sangeetha says
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!
Iosune says
Hi Sangeetha! Thanks a lot 🙂 So glad you liked it!
mary e carlile says
My very first attempt making vegan mayo. Very pleased. I look forward to trying some of the recommended options.
Iosune says
Hi Mary! I'm so happy you liked it 🙂
Mary Beth says
I did all as directed but wound up with runny mayonnaise even after adding blending adding blending more oil it never thickened up-very sad. Any idea what might have went wrong I so wanted this to work out.
Iosune says
Hi Mary! I’m so sorry this recipe didn’t work for you, but as you can read on the comments is super popular and people love it. Did you use an immersion blender? Were the oil and milk at the same temperature? Did you use the same ingredients and follow all the steps?
Dixter says
I did this last night and WOW! I made it! Really helps a lot to me since am planning to make a macaroni salad with these! Love it! Thanks much and more power! God bless Iosune. 😇🙏🏻
Iosune says
Hi Dixter! You're so welcome 🙂 So glad you liked it so much!
John says
Just made this. Very quick and easy.
I used high quality organic soy milk, sunflower oil and apple cider vinegar.
There is, however, a bitter aftertaste. I presume that it is from the cold pressed unrefined sunflower oil.
A few drops of lemon juice seemed to cut the bitterness but it is still noticeable.
Any tips or substitutions avoid this?
Thanks
Iosune says
Hi John! You should use an oil with a neutral taste, that way your mayo will taste better 🙂
Amanda Frew says
Making this again today. It's amazing. Can't believe how easy and quick it is.
Iosune says
Hi Amanda! So glad you liked it 🙂
Gergana says
This is hands down the best mayonnaise I have ever tried! 🙂
Iosune says
Hi Gergana! Thank you SO much! 🙂
Lucy says
Hi
Always interested in different recipes but article mentions cows' milk in mayo. That is incorrect as it is just egg (whole or yolk only), vinegar, seasoning and oil.
Iosune says
Hi Lucy! Mayo is a typical food from some Mediterrean countries. I'm from Spain, so I know traditional mayo is made usually with eggs, but we also make it with milk. In fact, you can't serve mayo made with eggs in restaurants (at least here in Spain) because of salmonella, it has to be made with milk. Have a nice day!