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.
David Broad says
What can you use in place of the oil?
Iosune Robles says
Hi David! In this recipe, it's not possible to substitute or to omit oil, sorry!
nikki says
P.S. hemp/coconut milk was a fail, nothing against the recipe just an FYI to others, do the soy milk as suggested lol
Iosune Robles says
Hi Nikki! Thanks for the advice 🙂 Have a nice day!
Ron says
I love this recipe!
I added about 1/2 or 1 tsp of black salt for the eggy flavor and it's THE BOMB.
Thank you so much for this!!!
Iosune Robles says
Sounds so good! So glad you enjoyed it 🙂
Mary says
Poured the vegan butter straight into icecube trays. Now gonna bag it in freezer. Yummy! Hmm: Must try a few things i dont bother eating without butter e.g. baked potato...
Oh forgot i took the soya milk out of the fridge to make your mayonnaise. Ah sure another 5 minutes to potato salad. Beats the 30 trying to type my first comment 😊
Iosune Robles says
Hope you like it Mary 🙂 Have a nice day 🙂
Mary says
Poured it straight into icecube trays. Now gonna bag it in freezer. Yummy! Mmm. Must try a few things i dont bother eating without butter e.g. baked potato...
Iosune Robles says
Hi Mary! We have some baked potato recipes 🙂
MARIANA ORBEZO says
I was looking at vegan mayo yesterday and I came across your recipe! I will definitely make it this weekend. I am excited and can't wait lol! Thanks again!
Iosune Robles says
Hi Mariana! Hope you like our vegan mayo! Have a nice day!
nanette says
Wow! I followed the recipe exactly, made it in a ninja blender and it came together almost immediately. I can't wait to try it with olive oil and garlic
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Iosune Robles says
Hi! So glad you enjoyed our vegan mayo 🙂 Have a nice day!
Alessa says
Hi! I adore your website, it always my first choice for finding new recipes) Thanks a lot for easy and simple this one. I've tried to made it a year ago and since then I'm making it a lot (with soy milk and sunflower/canola/olive oil), a few times I've added 2-3 cloves of garlic for garlic mayo 😉 Also, sometimes milk have been sweet, but it worked as well because of vinegar) Today, I've made it again, but instead of vinegar and salt I added 2 tablespoon of mustard and it turned out really delicious... looks like it'll be my new favorite recipe 😉
Iosune Robles says
Hi Alessa! Thanks for your kind words 🙂 So glad you liked our vegan mayo! That's a good idea!
Claire says
Goodbye store-bought mayo!
Thank you for this amazing recipe!
Iosune Robles says
Hi Claire! Thanks for preparing our vegan mayo 🙂 I'm so glad you liked it!
Lars says
I use a food processor for this and it works perfectly! Canola oil is best imo and I use 1/2 lemon juice 1/2 ACV. Cashew milk worked great too!
Francesca Jackson says
Never buying mayonnaise again! Gorgeous flavour & I can't believe how easy it was to make.
THANK YOU! I can't have eggs & dairy so this recipe is perfect & sooo yummy.
Iosune Robles says
So glad you liked it, Francesca 🙂 Thank you so much for your kind words!
Marina says
Hi there. I just found out of a bunch of food sensitivities I have so my options are very limited. This is the third time I’ve tried this recipe and I just can’t get the mayo to thicken. I use avocado oil, the only other type I could try that I can eat is safflower so I might do that next. And I can’t have soy, so I’ve tried coconut milk and macadamia milk. I just tried canned coconut milk because it’s thicker and thought that would help but it still didn’t thicken. I’m using an immersion blender and am following all the instructions and I just can’t make it work. Please advise!
Not me says
By eliminating soy milk, you lose the emulsifier source. You must find a lecithin that is not sourced from soy or something you are allergic to. Soy milk has lecithin. Just a drop is more than plenty. Hopefully you can reverse course on your sensitivities or repair whatever is actually wrong.
Iosune Robles says
Thanks for your help 🙂
Goxoki says
Hi, I haven't actually tried this but, just an idea, would it work using other emulsifying-thickening agents such as carrageenan, agar or pectin?
I'm only after discovering this page today and I'm binge reading it. Totally in love with it!
Iosune Robles says
Hi Goxoki! It's not possible to use any other emulsifying-thickening agent, sorry 🙂 So glad you like our blog!
Iosune Robles says
Hi Marina! Maybe coconut and macadamia milk don't work properly. Can you try it with almond milk? Some of our followers have made our mayo with it 🙂
Lars says
First I made with soy and canola - perfect. Then soy and EVOO - CHUNKY and "curdled," not very mayonnaise-y, but great for pasta salad. Then made it with cashew milk and canola oil and it was perfect! Coconut milk will not work as it solidifies and separates in the fridge!
Iosune Robles says
Hi Lars! Thanks for sharing! So glad you liked it 🙂 Have a nice day!