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Home > Recipes > Vegan Kitchen Basics

The BEST Vegan Mayonnaise (4 Ingredients)

Modified: May 21, 2025 · Published: Apr 7, 2015 by Iosune Robles · This post may contain affiliate links

4.76 from 248 votes
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A glass measuring cup with vegan mayonnaise and a spoon.
A spoon with vegan mayonnaise.

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.

A glass measuring cup with vegan mayonnaise and a spoon.

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).

Jump to:
  • 🌟 You’ll love this recipe because it is
  • 🧾 Ingredients
  • 🔪 Instructions
  • 📋 Substitutions & variations
  • 🍽 Equipment
  • ❄️ Storage
  • 💭 Expert tips
  • ❓Recipe FAQs
  • More vegan sauce recipes
  • The BEST Vegan Mayonnaise

🌟 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

Ingredients needed to make vegan mayonnaise.
  • 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

A bowl with soy milk and another bowl with oil.

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.

A glass measuring cup with an immersion blender sitting in the bottom before blending the vegan mayonnaise ingredients.

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.

A glass measuring cup with an immersion blender sitting in the bottom once the vegan mayonnaise has emulsified.

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.

A high-speed blender with all the vegan mayonnaise ingredients blended except the oil.

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.

The vegan mayonnaise once it has emulsified in a high-speed blender.

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.

The vegan mayonnaise in a glass measuring cup.

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.
A spoon with vegan mayonnaise.

❄️ 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

  1. Use an immersion blender if you have one, it works wonderfully well and the mayo is ready in just 1 or 2 minutes.
  2. 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.
  3. 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.
  4. Keep in mind it will thicken in the refrigerator.
  5. 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

Is mayonnaise vegan?

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!

What is vegan mayonnaise made of?

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.

Is vegan mayonnaise healthy?

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.

Do the ingredients need to be at room temperature or cold?

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.

Can I make my vegan mayonnaise without soy?

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

  • Vegan Chipotle Mayo
  • Vegan Chipotle Sauce
  • Vegan Sour Cream
  • Vegan Tartar Sauce
  • Vegan Worcestershire Sauce

Did you like this recipe? Please leave a rating and comment below!

A glass measuring cup with vegan mayonnaise and a spoon.
4.76 from 248 votes

The BEST Vegan Mayonnaise

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.
Prep: 2 minutes mins
Total: 2 minutes mins
Servings: 1.5 cups (360 ml)
PRINT PIN COMMENT


Ingredients 
 

  • 1 cup sunflower or canola oil
  • ½ cup unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
Prevent your screen from going dark

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

Substitutions:
  • 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.
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.

Nutrition

Serving: 1tablespoon | Calories: 82kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 8g | Sodium: 50mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.02mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: How to
Cuisine: French
Author: Iosune Robles

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35.5K shares

Comments

  1. Emmi says

    December 24, 2019 at 1:49 am

    5 stars
    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.

    Reply
    • Emmi says

      January 05, 2020 at 8:18 am

      5 stars
      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!

      Reply
    • Iosune says

      February 25, 2020 at 5:17 pm

      Hi Emmi! Thanks a lot 🙂 So glad you liked it!

      Reply
  2. Natasha says

    December 22, 2019 at 6:04 pm

    I'm a dope and didn't follow to a "T"..
    Anything to do to rescue with ingredients that aren't the same temperature?

    Reply
    • Iosune says

      February 25, 2020 at 5:12 pm

      Hi Natasha! You could try to add more oil, but I'm not sure it's going to work, sorry!

      Reply
  3. Jeff says

    December 22, 2019 at 4:07 pm

    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!

    Reply
    • Jessica ipina says

      December 22, 2019 at 4:37 pm

      I have used safflower oil. It came out fine, didn’t have any strong flavor from the oil.

      Reply
      • Iosune says

        February 25, 2020 at 5:15 pm

        Hi Jessica! Thanks a lot for your comment 🙂

    • Iosune says

      February 25, 2020 at 5:14 pm

      Hi Jeff! I think you can use any oil, except coconut oil 🙂

      Reply
  4. Lins says

    December 19, 2019 at 2:21 pm

    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.

    Reply
    • Iosune says

      December 20, 2019 at 10:13 am

      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!

      Reply
  5. Diana says

    December 17, 2019 at 10:18 pm

    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?

    Reply
    • Iosune says

      December 18, 2019 at 10:29 am

      Hi Diana! I'm so sorry for the inconvenience. It's already fixed 🙂

      Reply
    • Garett Bracken says

      December 21, 2019 at 9:11 pm

      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.

      Reply
      • Iosune says

        February 25, 2020 at 5:04 pm

        Hi Garett! This recipe is made with soy milk, if you use another milk, it's not probably going to work 🙂

  6. Mary says

    November 25, 2019 at 10:47 am

    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.

    Reply
    • Mary says

      November 25, 2019 at 3:35 pm

      Sorry, I meant is it OK to freeze? I know some recipes can’t be frozen.. Thanks again.

      Reply
      • Iosune says

        November 26, 2019 at 6:54 pm

        Hi Mary! So glad you enjoyed it 🙂 I've never frozen it myself, but I don't think it's going to work, sorry!

  7. Lara says

    November 25, 2019 at 12:40 am

    "Tastier"???

    Reply
    • Iosune says

      November 26, 2019 at 6:55 pm

      Hi Lara! I'm so sorry, but I don't understand you... What do you mean?

      Reply
  8. JoAnne Durette says

    November 22, 2019 at 4:05 am

    I don't eat any soy. Does this work with almond or macadamia milk?

    Reply
    • Iosune says

      November 23, 2019 at 7:46 am

      Hi Joanne! I've made it with almond milk successfully, but it works best with soy milk 🙂

      Reply
  9. Dimitri says

    November 20, 2019 at 10:08 am

    5 stars
    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.

    Reply
    • Iosune says

      November 23, 2019 at 7:40 am

      Hi Dimitri! You're so welcome 🙂 Thank YOU for your comment!

      Reply
  10. REGINA ORTIZ says

    November 13, 2019 at 5:05 pm

    5 stars
    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

    Reply
    • Iosune says

      November 14, 2019 at 7:38 am

      Hi Regina! Hope you enjoy it 🙂

      Reply
  11. Moni says

    November 12, 2019 at 3:51 am

    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.

    Reply
    • Iosune says

      November 12, 2019 at 1:55 pm

      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?

      Reply
  12. Elyse Gardner Walsh says

    November 06, 2019 at 5:43 pm

    5 stars
    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.

    Reply
    • Iosune says

      November 07, 2019 at 8:31 am

      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!

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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