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.
Upper says
Thank you both , for all this work 🙂 🙂
Peace with you from old Eu 🙂
With blessings 🙂
Iosune says
Hi Upper! Thank YOU 🙂 Have a nice day!
Jamari says
Wow. This looks amazing and so simple! Thanks for sharing and we can’t wait to try it!
Iosune says
Hi Jamari! Hope you enjoy it 🙂
David says
Really easy to make.
Great consistency.
I added a tiny shallot, two large garlic cloves and 1/4 tsp English mustard powder.
Fantastic result.
Iosune says
Hi David! Sounds great 🙂 SO glad you liked it!
Sunshine says
Excellent, it's what I've been looking for.
Iosune says
Hi Sunshine! Thanks a lot 🙂
Jane says
All I had was flax milk. Wouldnt ever thicken. I assume high altitude isn’t a factor?
Iosune says
Hi Jane! I'm not sure, but this recipe works great with soy milk, use it next time 🙂 Have a nice day!
Lavenderjoy says
Would it work to re-emulsify the mayo at the end of 5 days to make it last longer?
Iosune says
Hi! It will go bad after those days, you should't eat it 🙂
Lavenderjoy says
How can you store it to last longer than 3 or 4 days? I can't possibly use a pint of mayo that quickly.
Iosune says
Hi! It can last maybe 5 to 7 days, but not more... Just make less amount of mayo 🙂
KARMA EVANS says
I want to portion this recipe into really small Ziploc bags, for sack lunch sandwiches for my kids & I (i.e. make my own vegan mayo packets). Just out of curiosity, can it be frozen? If so, for how long? And how quickly would it need to be eaten after thawing?
Roland says
Karma, I just hope you dont push veganism to children and that it's their own choice.
Iosune says
Hi Roland! Why not? Veganism is extremely healthy and regular children can't choose to eat meat either, their parents make the choice for them. It's the same with any diet, religion or pretty much everything. Have a nice day!
Iosune says
Hi Karma! I've never frozen it myself, so I'm not sure... You should consume it in 3-4 days, maybe up to a week.
Danno says
It was nice, but more like miracle whip to me. Tangy but nice, def like it thicker but all i had was almond milk.
Iosune says
Hi Danno! Try to add more oil to thicken the mayo. Soy milk works great, you should give it a try 🙂
Lindsey says
Hi! Want to try this recipe. Can you use both cold oil and cold milk? Or do you recommend them both being room temp?
Iosune says
Hi Lindsey! You can, but I think they work better at room temperature 🙂
Denise Griffin says
I made the recipe using plain soy milk and canola oil and made sure they were both cold and the same temperature. It emulsified perfectly and looked just like mayonnaise and had perfect texture. What it did not do, however, was taste like mayonnaise. I added a small clove of garlic, some cajun seasoning and a touch more lemon juice along with some course ground mustard and some Umami seasoning. Obviously, the result was not mayonnaise but it was quite palatable. As a base recipe, this is a good one. It just needs some doctoring to make it taste more like regular mayonnaise.
Iosune says
Hi Denise! I'm so sorry the recipe didn't work for you, but it tastes like real mayo. Try to use another brand of soy milk and canola oil or add a little bit of extra virgin olive oil as well 🙂
Affrica says
It's not vegan if you use in cow's milk and soy
Iosune says
Hi Affrica! I didn't use cow's milk and soy is plant-based 🙂
Maureen Shea says
I've tried this recipe twice, both times with cashew milk. The first time the liquids were not the same temperature, the second time I made sure they were. While it tastes great, it didn't emulsify. Not even a little bit. I used an immersion blender and stuck with it for 15 minutes. Could it be the cashew milk? I figure if almond milk works, cashew milk ought to work too. We have allergies to almonds and soy.
Iosune says
Hi Maureen! This recipe works amazing with soy milk. I've tried it with almond milk, but it's not exactly the same... You could add some emulsifier or try my oil-free mayo https://simpleveganblog.com/vegan-mayo-oil-free/ It's also delicious and almond and soy-free 🙂
Maureen Shea says
Thanks Iosune!
Iosune says
You're so welcome 🙂