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.
Charlene says
I’m going to try this recipe, I’ve made regular mayo before using lite olive oil and it works no strong flavor, but I’m interested in trying it without eggs.
Iosune says
Hi Charlene! Hope you enjoy it 🙂
Wen says
Easy and so yummy! I added a tiny amount of turmeric to spice it up a little.
Next time I will add a dash lemon.
I've been buying vegan mayo..it's so expensive and I get a warm glow knowing it's home made!
Iosune says
Hi Wen! Sounds great 🙂 Yes, homemade mayo is awesome and so inexpensive!
Iliyana Encheva says
Very easy to make. My secret is: when using hand blender, start with the blender touching the bottom of the cup/jar and then start to lift it up very slowly, once the liquids start to thicken. Always works! And it doesn't matter what is the temperature of anything.
Iosune says
Hi Iliyana! Thank you so much for your comment 🙂
Jessica ipina says
I made this recipe in a double batch. I placed all ingredients except oil into the blender and blended while slowly adding my 2 cups of oil for my 1 cup of milk. I ran out of oil, I was only able to use 1+ 1/2 cups of safflower oil and just kept blending. It worked! The mayo got thick and creamy and i did it with a little less oil.
My guess is in a single batch it would be 3/4 oil to 1/2 milk.
Iosune says
Hi Jessica! Thanks a lot for your comment 🙂 Have a nice day!
Jeanne Marshall says
I cannot have soy. Will almond milk make this thick enough? I don't want it with too much oil either. Thanks
Iosune says
Hi Jeanne! I've tried this recipe using almond milk and it has worked for me, but it's not that thick 🙂
Jo Chapman says
That's a lot of mayonnaise to use up in 3 or 4 days or even a week for me. Do you think making half using the immersion blender would work?
Iosune says
Hi Jo! Yes, it works 🙂
Marilou says
Does it only keep for 4 days?
Iosune says
Hi Marilou! It can last for up to a week, but 3-5 days is ideal 🙂
Sandra says
Loved it, so easy Xx
Iosune says
Hi Sandra! Thanks a lot 🙂
Jewel Davis says
I used all the ingredients as listed except I used Safflower oil instead of sunflower oil. It was liquid no matter how much oil I added to it. I had to give up.
Iosune says
Hi Jewel! Did you use an immersion blender? Were the milk and the oil at the same temperature?
Martini says
I'd like to try this again, but I don't have an immersion blender. Suggestions for using a regular blender or basic food processor?
Iosune says
Hi Martini! The milk and the oil should be at the same temperature. Blend at a low speed, add all the ingredients except the oil, blend for a few seconds and then add the oil gently until the mayo thickens 🙂
Martini says
Thanks!
Martini says
It came out better this time by slowly adding the oil. That being said it's too oily tasting. Back to store bought vegan mayo. 🙁
Monica says
This was easy and good. I added some garlic and no salt seasoning to mine. I'm excited about all of the possibilities and I have a cholesterol free mayo. Thanks!
Iosune says
Hi Monica! Sounds great 😉 You're so welcome!
Mark says
It emulsified very quickly, but the combination of apple cider vinegar with half-olive, half-canola oil didn't taste good at all. I liked commercial "olive oil may" when I still ate eggs, so I think it is the vinegar that doesn't sit well with me. I partly corrected it with some dried mustard, but I'll likely just toss most of this batch out and try it with lemon juice instead.
Iosune says
Hi Mark! That's why I suggest to not use olive oil 🙂 Try to use canola oil next time. You could also use lemon juice instead of vinegar if you want.
Eugene Powers says
Guys, milk does not matter. Milk is only for taste. Oil is the same thing. What matters is how you blend. In order for oil to emulsify you need to blend it small amount at the time. If you have a high speed blender that has a small hole (or two) on top pour oil very slowly so it drips inside. That is how you get it to emulsify and get thick. There also thickeners available like Agar agar, starches etc....
Iosune says
Hi Eugene! Thanks a lot for your comment, but milk is also important. Soy milk is the best choice for this recipe 🙂
Eugene Powers says
How do you explain that real mayo doe not have milk at all?
Iosune says
Hi Eugene! Traditional mayo is made with eggs, not milk, but in Spain people use cow's milk instead of eggs very often 🙂
Martini says
It doesn't...but it has either eggs or egg yokes.
Iosune says
Hi Martini! Mayo is from Mediterranean countries, is traditionally made in France, but also in my country (Spain). Classic mayo is made with eggs, I know what I'm talking about 🙂
Martini says
It did come out thick when adding the oil slowly. I don't like the taste of it- too oily tasting. I couldn't find refined Sunflower oil so I used regular oil.
Martini says
Hi Iosune. My comment was about traditional Mayo not having milk in it, but egg or egg yokes in it. 🙂
Iosune says
Hi Martini! You should give vegan mayo a try, it's much healthier and better for the planet 🙂