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 should have on hand when going vegan, so it's included in my Veganuary collection, but it's also perfect to enjoy during the Holidays and on a daily basis.
It can be used in sandwiches (like my 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.
More vegan sauce recipes
Did you like this recipe? Please leave a rating and comment below!
The BEST 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.
Emmi says
Wow, what a fantastic & easy recipe. Used Rice Bran oil with a stick (immersion) beater and it came up a treat. Not even sure it took 30 seconds! Definitely a keeper. Thank you for doing the experimenting & then sharing this winner recipe.
Emmi says
Update: Have now tried this recipe with refrigerated soy milk & grapeseed oil. Reading through the comments added some garlic powder and about a tablespoon of mustard. Worked fantastic again. Possibly reduce the salt of using this much mustard but tasted great. Thanks again!
Iosune says
Hi Emmi! Thanks a lot 🙂 So glad you liked it!
Natasha says
I'm a dope and didn't follow to a "T"..
Anything to do to rescue with ingredients that aren't the same temperature?
Iosune says
Hi Natasha! You could try to add more oil, but I'm not sure it's going to work, sorry!
Jeff says
Have you tried another type of oil? Such as safflower? I'm looking for something with lower fat and omega 6 profiles. Sunflower has the highest omega 6 values of all oils. Just curious before trying the recipe. Thanks!
Jessica ipina says
I have used safflower oil. It came out fine, didn’t have any strong flavor from the oil.
Iosune says
Hi Jessica! Thanks a lot for your comment 🙂
Iosune says
Hi Jeff! I think you can use any oil, except coconut oil 🙂
Lins says
I think the oil/vinegar proportions are wrong. I beat it, whisked it, added more oil and it didn’t even amalgamate. Thank goodness I tried it out with halved quantitiess.
Iosune says
Hi Lins! The proportions are okay 🙂 It's a classic recipe and it works amazing as you can read on the comments. It's actually one of the most popular recipes on the blog. Have a nice day!
Diana says
Hello! Thank you for that easy and healthy recipe of vegan mayo!
Maybe I'm confused, but can't find the amount of ingredients in the recipe. Could you help, please?
Iosune says
Hi Diana! I'm so sorry for the inconvenience. It's already fixed 🙂
Garett Bracken says
I did the same thing and it wouldn’t thicken. I Even added more oil and Nothing. I can’t have soy so I used rice milk. Not sure if that is the problem. Won’t be trying this again. What an expensive waste.
Iosune says
Hi Garett! This recipe is made with soy milk, if you use another milk, it's not probably going to work 🙂
Mary says
Hi Iosune! Thanks for the great recipe. I made it twice. I also add sone sugar fir sweetness. I got carried away and made too much though. Can I freeze some? Thank you! Hugs.
Mary says
Sorry, I meant is it OK to freeze? I know some recipes can’t be frozen.. Thanks again.
Iosune says
Hi Mary! So glad you enjoyed it 🙂 I've never frozen it myself, but I don't think it's going to work, sorry!
Lara says
"Tastier"???
Iosune says
Hi Lara! I'm so sorry, but I don't understand you... What do you mean?
JoAnne Durette says
I don't eat any soy. Does this work with almond or macadamia milk?
Iosune says
Hi Joanne! I've made it with almond milk successfully, but it works best with soy milk 🙂
Dimitri says
Hi Iosune. Just made a tofu and mayo sandwich! So good. Thanks for the recipe! By the way I think it special and so patient of you to answer all those comments.
In gratitude. Keep shining.
Iosune says
Hi Dimitri! You're so welcome 🙂 Thank YOU for your comment!
REGINA ORTIZ says
Thanks will try at home this week new vegan here I'm happy to try the goods at home instead of store bought I think I bought all mayo that wholefoods had for vegans did not like 1 one bit hope this will make me happy
Iosune says
Hi Regina! Hope you enjoy it 🙂
Moni says
I tied half batch with almond milk, extravirigin olive oil, apple cider vinegar pinch of salt and small clove of garlic. The taste is out of this world, but my oil doesnt stay emulsified. I dont have an immersion blender, so I used my knock-off nutribullet blender. I think it might be my blender, but my mayo is pretty runny still.
I can use it as a great vinegarette for my salad though. It tastes like buttery garlic sauce. A little pepper and it would be golden.
Iosune says
Hi Moni! This recipe works better with soy milk, maybe you should give it a try 🙂 Were the milk and the oil at the same temperature?
Elyse Gardner Walsh says
Simplest fastest thing I’ve ever made. I’m THRILLED with this mayo. My days of searching for a vegan mayonnaise without sugar in the first four ingredients are over. After making this, I can’t imagine why anybody puts sugar in mayonnaise to start with.
I only made half the recipe in case I didn’t like it. I used canola oil, Trader Joe’s shelf/unrefrigerated soy milk, apple cider vinegar, iodized sea salt, and an immersion blender, and within 10 seconds I had mayonnaise. I couldn’t believe how easy it was. Make sure ingredients were room temperature/same temperature as the recipe states.
Im super impressed with your blog and recipes. What a great service; well done. THANK you for bringing mayo back into my world.
Iosune says
Hi Elyse! Sugar is addictive, that's why so many food is made with it. Thank YOU so much for your comment 🙂 Have a nice day!