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.
Carol says
Worked for me right out the gate. The problem is that between the milk and the oil, that cup and a half of mixture is right at 2,000 calories. No more for me. Sniff, sniff.
Iosune Robles says
Hi Carol, it is better to eat it occasionally 🙂 Have a nice day!
Carol Armstrong says
Ah, but after it sets up in the fridge, you can keep adding unsweetened almond milk to it and it keeps solidifying making the calorie count lower. I am going to try reducing the oil and see how well it works. I added ranch dressing seasoning and made salad dressing.
Iosune Robles says
Sounds good Carol 🙂 Have a nice day!
Erin says
This was amazing and so easy, thank you! I only had olive oil and you're right it is strong but it's still good; I can't wait to try it with another oil. I don't eat soy but almond milk worked great. Thanks again!
Iosune Robles says
Hi Erin, I'm so glad you liked it 🙂 Thanks for your comment!
Mr. Anonymous says
I didn't have any soy milk, so I made this with almond milk. It was runnier than regular mayonnaise, and the flavor wasn't great. I'll try using soy milk next time. With regard to the current batch, I might try adding a bit of Dijon mustard, lemon juice, garlic powder, and Himalayan black salt.
Pamela Peak says
Wow! Very impressed, it is hard to find egg-free and citrus-free mayo at the stores, let alone Organic. Now I am empowered to very easily make my own... I tried your recipe exactly with great success. Love this! Thank you. I will share your recipe page with others that are searching for allergen-limited foods.
Iosune Robles says
Hello Pamela, so glad you liked it 🙂 Thanks for sharing our recipe!
Magenta says
I made this mayo at Christmas and used extra virgin olive oil I released after making it that this is not a good oil to use as it turns and leaves a bitter taste.
This time I made it with half avocado nut oil and half macadamia nut oil, it is delicious and it will be a regular. I added some Dijon mustard and then mixed two tablespoons with sriracha chilli sauce. So easy, quick and tasty.
Thanks for the recipe it’s a keeper!
Iosune Robles says
Hi Magenta! So glad you liked it 🙂 Thanks for your comment!
Mary says
I made this twice. It emulsified perfectly. The problem is that both times that I made it, it was extremely and unusably BITTER. Threw out two batches. I made it with a good olive oil but wonder if it is the olive oil.
Iosune Robles says
Hello Mary, next time you can try to do it with another oil. If you use a neutral one you won't find the mayo bitter. Have a nice day 🙂
michi says
It worked really well but I added a bit of lemon and sugar
Renoir says
Oh wow it taste like Kewpie Japanese Mayo!!!
I added 2 tsp of mustard oil and used Himalayan black salt for that extra eggy taste!
Love your uncomplicated recipes specially now with Covid crisis when I just have limited resources where I live in.
Iosune Robles says
Hi Michi. Perfect 🙂 So glad you liked it!
Laura Mitchell says
I didn’t have soy milk and so subbed with silky tofu. The result was amazing!
Thank you for the great recipe
Iosune Robles says
Hi Laura. So glad you liked the recipe!
Siobhan says
This is incredible.. thickened up as soon as I put the immersion blender in. I added a little more acv and salt and a tiny dash of garlic powder and had it on vegan burgers. I had to share the recipe with everyone!
Iosune Robles says
Hello Siobhan. So glad you liked it 🙂 Thanks for sharing!
Lisa Kok says
I had to add double the amount of oil and still it did not emulsify into a mayonnaise like consistency. I used sunflower oil and coconut milk at room temp. I put them in according to instructions in a vitamix blender. No joy! Can you identify where I went wrong? Thank you
Iosune Robles says
Hello Lisa! When we make vegan mayo, soy milk is always the best choice. Soy lecithin ins naturally present on it and it is the element that makes the emulsion possible. If we decide to use another type of milk we must add soy lecithin powder or it won´t work. I am sorry about how it went this time but give it a try with soy milk, I am sure you will love it! Have a great day!
Tania says
i made this and it turned out great, it was tasty,....one question though, can we reduce the amount of oil in this recipe since i don't like too much oil in any recipe..is there anything else i can add with the oil so it can become the lesser ingredient.
Also, have you ever made a vegan Caesar salad ?
Iosune Robles says
Hello Tania! You can try using a different proportion of milk and oil, but the texture will change. We need fat to get the mayo done, and oil is what gives that in this case. Have a nice day!
Valerie says
Great recipe! I didn’t have soy milk so I used almond, aaaand I didn’t read the bit about the milk and oil being the same temperature before I dumped everything in the blender. Oops! Fortunately, I had some liquid lecithin on hand so I added a teaspoon of that to act as an emulsifier and it worked like a charm. Going to use this in a tofu eggless salad!