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).
Jump to:
🌟 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 sauce recipes
Did you like this recipe? Please leave a rating and comment below!
Love it? Leave a rating!
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.
Anna Ikono says
This recipe is so fast! After my soy milk was finally room temp it took less than 2 minutes for the mayo to be ready. Also I used Canola (soybean) oil for anyone who is interested in using other types of oil. 🙂 thank you so much for this! ....gotta go make vegan potato salad!
Bett says
Anna Ikono, canola isn't soybean. Canola is a name for Canadian rapeseed oil.
Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of "Can" from Canada and "ola" from other vegetable oils like Mazola,[6][7] but is now a generic term for edible varieties of rapeseed oil in North America and Australia. The change in name serves to distinguish it from natural rapeseed oil, which has much higher erucic acid content.
https://en.wikipedia.org/wiki/Canola_oil
Iosune says
Hi Bett! Thanks a lot for your comment 🙂
Iosune says
Hi Anna! So glad it worked for you 🙂 Have a nice day!
Mary says
Awesome! Thank you! Worked out really well. Super fast and easy. I used regular vinegar and added some sugar. Turned out great and doesn’t have all the horrible additives from processed condiments.
Iosune says
Hi Mary! Thank YOU 🙂 SO glad you enjoyed it!
Lisa says
Love this recipie . Has anyone tries it with coconut oil?
Iosune says
Hi Lisa! I've never tried it myself, but I don't think it's a good idea, as coconut oil solidifies 🙂
Whitney says
How long does this recipe keep for?
Iosune says
Hi Whitney! It keeps 3 to 4 days, maybe up to a week...
Shé says
Hello!
Thank you for sharing a vegan, egg-free recipe with the world! I was just wondering if you could use olive oil, or safflower oil instead of sunflower?
Iosune says
Hi Shé! You're so welcome 🙂 Yes, I think they should work as well. Hope you like it!
Fran says
Hey! Used your recipe after googling as I remembered having made soymilk mayo ages ago and I had a jar of leftover 'Chipotle aioli' that I'd made, but it had failed- had tried to use aquafaba. So using your oil to soy milk ratio it worked well. I pushed my luck though and added a bit more of what was left in the jar and it made it go runnier, but I managed to fix it a bit.. then added a bit of vinegar at the end, probably should have done this at the start. All in all, tastes great though and is reasonably thick. Will definitely use this recipe again starting from scratch next time 🙂 cheers!
Iosune says
Hi Fran! Thanks a lot for your comment 🙂
Sopan says
How long does it last in the fridge ?? Thanks for the recipe 🙂
Iosune says
Hi Sopan! About 3 to 5 days, maybe a week. You're so welcome!
valerie says
Nice recipe, I did a little upgrade for myself:
I used the regular blender and didn't really get super thick. I thought it was a bit flavour less so I added mustard and guar gum to make it more thick. Thank for the base recipe xxxx
Iosune says
Hi Valerie! You're so welcome 🙂 Thanks for your comment!
Medhavi says
Omg! It didn’t even take 2 mins. The moment I put the blender on & here it goes 😀👏🏼
Thanks a lot for this
Iosune says
Hi Medhavi! You're so welcome 🙂 Enjoy!
diderik huffstadt says
easy peasy, temp very important
Iosune says
Thanks for your comment 🙂
diderik huffstadt says
1st time, perfect creamy mayo
vinagar and lemmon and some dijon, jummie
Iosune says
Hi Diderik! So glad you liked it 🙂
Mike S. says
Just like that, I needn't spend $8 for veggie mayo! Insanity!!!!! Whatever the science is behind this recipe, I LOVE IT!!! Wow!!! This WORKS!!!
Iosune says
Hi Mike! So glad you loved it 🙂