The BEST Vegan Mayonnaise (4 Ingredients)

Name: The BEST Vegan Mayonnaise
Prep time: 2 min
Total time: 2 min
Ingredients: 1 cup sunflower or canola oil; ½ cup unsweetened soy milk; 2 teaspoons apple cider vinegar; ½ teaspoon salt

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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 BLT sandwich), vegan burgers, or 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
🧾 Ingredients
🔪 Instructions
📋 Substitutions & variations
🍽 Equipment
❄️ Storage
💭 Expert tips
❓Recipe FAQs
🧈 More vegan basic recipes
📖 Recipe

🌟 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

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.

❄️ 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

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 basic recipes

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📖 Recipe