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.
Lisa says
Amazing! How simple is this!! Found I needed a bit more salt and will experiment with Dijon in the future! Thanks - you saved me buying some 🙂
Iosune says
Hi Lisa! Great 🙂 Dijon is awesome and so creamy, it's perfect for this recipe 😉
Jennifer says
I have made this recipe a few times and I am excited to get it thicker at some point. Maybe if I use homemade nut milk rather than store-bought but maybe it's the oil I am using instead or that all my ingredients are not at room-temp? BTW---> Where can I find unrefined Sunflower oil online? It certainly isn't anywhere local to me and I can't find it on Amazon or Thrive Market or Vitacost... I would love to use an unrefined, healthy oil if possible but need to find one first. 🙂 Thanks for an easy egg-free mayo recipe (even if mine is only quasi-thick).
Iosune says
Hi Jennifer! Soy milk works better than other plant milks, but nut milks are also okay. I'm from Spain and I buy the unrefined oil in a local store, so I can't help you, sorry! Extra virgin olive oil also works, but it has a strong flavor... Have a nice day!
kac says
Any idea how this would taste with Grapeseed Oil? I want to use a neutral flavored oil but Sunflower is not available (and maybe not as healthy?).
Also - how do you make with both at the same temp? The soy milk is in the fridge and the oil is in the cupbuoard!
Iosune says
Hi Kac! I've never made this recipe using grapeseed oil, so I can't help you, I'm so sorry! You can let the soy milk at room temperature for 1 or 2 hours before you make this recipe 😉
steww says
I have tried every vegan mayo recipe on the web. Or at least I thought so until today. I made this one assuming it would end up a disappointing gloopy mess like all the others.
Oh my what a lovely surprise! It turned out perfectly. Two non vegans in my house pronounced it as good if not better than their preferred brand of non vegan mayo. The flavour is perfect but it is the consistency which really amazed me.
I confess I hadn't used an immersion blender in the past and I think that had a lot to do with it. The only slight change I made was a little mustard to enhance the flavour.
Thank you so much. Coleslaw is back on my menu!
Iosune says
Hi Steww! I'm so glad to read that 😀 Immersion blenders are great to make mayo 😉 Have a nice day!!!
Mel says
Hi,
How long will the mayo keep for in the fridge?
Iosune says
Hi Mel! I try to consume the mayo in 3 or 4 days 🙂
JoDee says
I used canola oil and it had kind of an odd taste. I added some dijon mustard to mask that, and it tasted ok. BUT the next day it tasted AMAZING!!! Just like mayonnaise. Simple recipe, and I'm willing to make it the day before. 😉 Thanks for this!
Iosune says
Hi! You're welcome 🙂 Have a beautiful day!
Lisa says
Hi.. thanks for sharing the recipe.
I've tried but I failed to get a thick consistency. Do you know this happen? I use cashew milk and rice bran oil.
Also, I use a Kenwood immersion blender, will that effect the result?
I've been trying to make a vegan mayo for a while and most my friends told me to by vitamix blender, which is too expensive for but when I saw your recipe, I was very excited.Thanks!
Iosune says
Hi Lisa! You're welcome 😀 It could be because of the ingredients, were they at the same temperature? Mayo is usually made with this kind of blender, I also have a Vitamix, but I never use it to make this recipe. You could algo try to use another milk and another oil. Have a nice day!
Mia says
Thanks for the easy recipes I wanted to know can I use canola oil
Iosune says
Hi Mia! I've never used canola oil, but I think it could work...
zoe dee says
Totally works. I just used it now. FABULOUS.
Iosune says
Hi Zoe! I'm so glad to read that!
Patricia Puerto Rico says
LOVED IT!! I even tricked my definitely-not-vegan parents telling them I had just made "real" mayo. Guess what? They loved it too! I told them afterwards it was vegan mayo...they were shocked! lol)
Iosune says
Hi Patricia! Hahaha this mayo is awesome, everybody loves it 🙂 Have a beautiful day!
Rebekah says
AMAZING!!!!! Thickened within seconds!
Iosune says
Hi!! I'm so glad you liked it Rebekah 😀
Neha says
Hi if I were to use lemons instead of vinegar how much of lemon should I be using ?
Iosune says
Hi Neha! I use about 2 tsp to 1 tbsp, but it depends on your taste 🙂
Penny says
Thank you for posting this recipe. I've tried the vegannaise brand. I'm not a huge fan, I prefer the flavor of Mir le whip.
could i use the recipe listed here, but add a sweetener to make a vegan miracle whip?
Iosune says
Hi Penny! Of course you can! But add the sweetener when the mayonnaise is done and then stir until well blended 😉