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).
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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.
Soph says
Very easy and simply good.
Mona McCaslin Thomason says
I make a similar one with canola oil and 1cup of unsweetened soy milk and 1 T powdered mustard...same salt and vinegar amounts...same directions.
Iosune Robles says
Thanks for the idea Mona 🙂 Have a nice day!
Anne says
Very easy, accessible recipe. I have an old, weak blender and it still works. The only issue I had was it tasted like too much apple cider vinegar, and it tasted slightly sweet like plain yogurt (I used *unsweetened* soy milk as called for). I added seasonings to make it more like Miracle Whip and that helped. But definitely an easy recipe! Thanks!
Iosune Robles says
Hi Anne! Next time try to add less vinegar 🙂 Even so, I'm so glad you liked it 🙂
Loretta Jeanne Menendez says
Haven't made it yet, but how long will it last in the refrigerator?
Eugene Powers says
If you use lemon juice it will last long time. i had my batch for 3 weeks and I threw away only a little of it after use many times only for safety reason. I did not see it spoiled though.
Iosune Robles says
Thanks for your help Eugene 🙂 Have a nice day!
Iosune Robles says
Hi Loretta! It lasts 4-7 days in the fridge 🙂 Have a nice day!
Eugene Powers says
I made 32oz more than two weeks ago. Half of it is gone now and it still taste and looks like I made it yesterday. I did not use vinegar. I used lemon juice and salt. I think lemon juice and salt can preserve this stuff for a lot longer.
Iosune Robles says
Thanks for the info Eugene 🙂 Have a nice day!
Lynn Wyzkiewicz says
easy and delicious. I included garlic and dijon. You don't need too much garlic!
Iosune Robles says
Hi Lynn! So glad you found our recipe easy to make 🙂 Have a nice day!
Sue Hall says
I couldn’t believe how easy it was to make this mayo and it tastes wonderful. Perfect for homemade coleslaw as well as just on its own. Thank you.
Iosune Robles says
Hi Sue! I'm so glad you liked it 🙂 Have a nice day!
Caroline says
Like another person commented, I had run out of vegan mayo and thought it can’t be hard to make! I won’t be buying ready made again in a hurry! So simple and quick! I added some Engevita Yeast flakes to add some flavour and as a bonus it also changed the colour too! Perfect, thank you!
Iosune Robles says
Hi Caroline! Sounds so good 🙂 Have a nice day!
Steph Tennis says
So easy! Used an emersion blender and almond milk, tons of garlic and a little mustard.
My husband “hates” mayo, but loves this. Go figure!
Eugene Powers says
Success!!!
Instead of Apple Cider vinegar that has very strong taste I used brown rice vinegar. Instead of sunflower oil that has very strong taste especially after it has been emulsified I used Avocado oil which has very light taste and doesn't taste like avocado either after emulsified. And a pinch of salt.
It came out very thick, almost as thick as a regular mayo and white in color. I think in the fridge it will be even thicker. But the most important part it is not as strong as making it with the olive or sunflower oil.
Iosune Robles says
Hi Eugene!! I have answered your other comment before reading this one! So glad you got it 🙂 Have a nice day!
G says
Looks good. But what are the ingredients.
Iosune Robles says
You have the ingredients in the post 🙂 If you click in RECIPE you will see them! Have a nice day!
Eugene Powers says
I followed your recipe to a T. And I have immersion blender. And the soy milk is unsweetened Simple Truth.
First time it came out liquid. I used unrefined sunflower oil. And it tasted like oil.
Second time I used my coffee frother and it got much thicker but I used 1/4 of each ingredient but tasted the same. I went and I bought refined sunflower oil but the taste is the same. Also, mayo (if you want to call it that) is yellowish color, unlike in your photo.
So the third time I used blender again but it remained liquid.
At this point I gave up.
Iosune Robles says
Hi Eugene! I am so sorry to read that! Don't know what could have happened 🙁
Goxoki says
Eugene, may I suggest a tiny pinch of turmeric to give it a more mayonnaise-like yellow nuance? The tiniest amount should do, otherwise it'd turn too yellow.
Iosune Robles says
Thanks for your help 🙂
DB says
Hello, I did try to make but the oil and soy milk did not mix well and remained watery - is it because of the oil or the quality of soy milk? I used Soybean cooking oil and unsweetened soy milk original. May be its different than what you are using as I am from Thailand and used what was available. But earlier today I also used cow milk (whole milk) with soybean oil and I was able to get good consistency mayo. Please guide me if I am missing something here. Thanks
Iosune Robles says
Hi! Have you followed the recipe to a T? If yes, maybe your oil and your milk were not at the same temperature. Also, it is important to place the immersion blender in, so that way it sits firmly on the bottom of the cup until the mayo emulsified.
It doesn't matter what brand of soymilk you use but, I recommend you to buy it unsweetened 🙂 Also, I recommend you to try the recipe again and tell me if it works or not!
Hope I have helped you! Have a nice day!