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 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.
Linda says
Thank you for this recipe! How did I not know how quick, cheap, and easy it would be to make my own mayo? And it's delicious and creamy. No extra additives. A big win all around!
Iosune Robles says
Hi Linda! So glad you liked it 🙂 Thanks for your comment! Have a nice day!
Eugene Powers says
Found away to make the smallest amount possible. Cut the recipe in 1/4. Use mechanical battery operated frother, the one that used for frothing coffee. And that is it. I made 1/4 cup of mayo enough to use for a few times and it came out very thick.
Iosune Robles says
Hi Eugene 🙂 So glad you liked it 🙂
Christy says
This mayo is so delicious and creamy! I could eat it by the spoonful!
Iosune Robles says
Hi Christy! So glad you liked it 🙂 Have a nice day!
Janet says
It’s a great recipe and I play with it for different dishes. Can it be made thicker and if yes, how?
Iosune Robles says
Hi Janet! Thanks for your comment 🙂 Maybe adding more oil but, the flavor could vary. Hope I have helped you! Have a nice day!
Xin says
Hi, would love to try this. Does the sunflower oil is the one use for cooking type? It can be directly consume?
Stuart bennett says
Ive been buying vegan mayo for a while now so i decided to give this recipe ago as i ran out. Well i wont be buying vegan mayo again this was fantastic!!!!
I made this mayo within 4 minutes and i added a garlic clove which gives it a lovely taste.
I used a hand blender and followed the recipe so easy.
The only thing is the recipe makes quite alot and ive read it only keeps for about 4 days. So next time ill try and half it.
I reccomend this to anyone.
Denice says
Hi there! Can you use homemade soy milk in this recipe or does store-bought soy milk have an ingredient that helps emulsify the mayo?
Keith says
Soybeans naturally contain lecithin, the needed emulsifier, so it’s possible homemade contains more of it. This would be considerably true if store bought had thickeners and home made used more soybeans to get a thicker milk instead.
Iosune Robles says
Thanks for your help Keith 🙂
Iosune Robles says
Hi Denice! I haven't tried it myself but I think it would work 🙂 Have a nice day!
Charis says
I just made it with lemon juice instead of vinegar and it worked great. I ended up using more like a tablespoon because I wanted it a little bit tangier than it was with the 2 tsp.
Iosune Robles says
Hi Charis! I am glad you enjoyed it 🙂
Holly says
Can I ask what brand of Soy milk you use? I've been trying to make this since moving to Spain and every time it fails 🙁 This time I was so sure it was emulsifying but when I started to move the immersion blender up and down it split. So I'm wondering if maybe my soy milk is "wrong". I've tried about 5 different brands but none seem to work.
Luckily I have a fail-safe trick so I don't waste the split mayo - make up a big potato salad and while the potatoes are hot, pour it on. They absorb it and become super tasty!
Notme says
Maybe you are adding the oil too fast? If you get a nice vortex going with your immersion stick, slowly add the oil into it, and make sure none ever puddles up.
Iosune Robles says
Thanks for helping us 🙂 Have a nice day!
Iosune Robles says
Hello Holly! If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T. Also, add the oil, ass Notme says, slowly. Have a nice day 🙂
Emily says
I substituted unsweetened original Ripple brand pea milk (which contains sunflower lecithin) to make this along with virgin olive oil (not extra virgin). I kept everything else the same. The flavor was nice and the mayo got very thick! I will use less salt than recommended next time.
Iosune Robles says
Hi Emili, sound great 🙂 So glad you enjoyed our recipe!
Asia Bealer says
Hi! Do you know if this works with Lemon Juice in place of vinegar? Thank you
Iosune Robles says
Hi Asia, I haven't tried it myself but I think it would work 🙂 Have a nice day!
Dana says
Maybe you can help me. I recently started doing Whole30 and a Whole30 mayo is like $10 for a small jar!!! I decided to make my own instead. I've tried 3 recipes, with yours being the third. All the same result and I don't know what I am doing wrong.
Whole30 discourages soy, so I use almond milk. It emulsifies and thickens well. And intially, tastes like mayo. But then comes the second flavor, which I can only describe as "musty." But after 3 different recipes, I am convinced it must be something I am doing?? I don't understand.
I've tried both avocado oil and olive oil. I've tried apple cider vinegar. The almond milk is unsweetened. Added flavorings like garlic and freshly ground pepper helped but overall didn't remedy it. I use an immersion blender as I do not have a full size one.
Where is this musty flavor coming from, or is this just normal with homemade mayos???
NotMe says
I really don't know what a musty flavor is, I only know it as a smell. Let me make some guesses that you may want to look into. If you are mixing in plastic it could be giving back old degraded flavors it absorbed in the past. If it's a metal bowl or cup, it could be changing flavors. If the oil is slightly rancid you could be tasting that. Lastly you must suspect the blender as two things could be wrong. The first is if some part, that gets in contact with the fluid, is corroding, that will add flavor that you might not like. The second you could find disgusting. If the stalk part is retaining fluids, it could be a breeding ground for bacteria and fungus. Run the blender in a cup of boiling water, possibly with baking soda, and see if that helps or read the booklet that tells you how to properly maintain it's cleanliness.
If you change brands of almond milk, it may not emulsify the same if they didn't add emulsifiers to their product. If it separates, in the future you should add a drop of lecithin before blending.
BTW, I remember musty cheeses tasting great. So musty is a confusing choice explaining a unwanted flavor.
Iosune Robles says
Hi, thanks for your help 🙂 Have a nice day!
Iosune Robles says
Hi Dana, have you use the exact amount of each ingredient? And, have you follow the instructions step by step? This is so important! Try to do it again step by step and if it doesn't work, please tell me! Have a nice day 🙂
Graham Smith says
Made it a couple of times and as well as being easy to make its really delicious.wish I had this recipe years ago. Thanks
Iosune Robles says
Hi Graham! Yes, it's so easy to prepare 🙂 I'm so glad you liked it!