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 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 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.
More vegan sauce recipes
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The BEST 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.
Shelbi Wakefield says
This recipe doesn’t work if you make your own plant milk at home. If you do make it fully from scratch, adding cornstarch helps from separating.
Legos says
I only made this recipe making my own plant milk. Works perfect if it's homemade soy milk. Works perfect with homemade almond milk, if a drop of lecithin is added. Basically, any milk besides soy needs added lecithin as the emulsifier.
Iosune Robles says
Thanks for the feedback 🙂
Iosune Robles says
Thanks for the info Shelbi 🙂
Oana says
Sadly this turned out liquid for me too... everything was room temp
Eugene Powers says
After you put lemon juice in to soy milk did you see curds forming?
If you did not see curds that might be the problem.
Did you make it in the blender or in the measuring cup and immersive blender?
I tried in the blender, in fact few different ones and sometimes it would emulsify and sometimes it wouldn't. But using measuring cup and immersive blender worked every single time. Probably has something to do with how oil gets to the blades.
Oana says
Hi, I did follow the instructions and used the immersive blender.
There might be something with the long life milk.
I am in the UK and I used unsweetened oat milk.
It just wouldn't emulsify, I even added more oil afterwards but still liquid form.
I'll try with fresh milk next time, might be something in the long life milk that prevents it from forming the right chemical bonds.
Me says
You said you followed the directions, but you didn't. Soy contains lecithin, as does some nuts in lessor quantities. Lecithin is what allows for the emulsification of the oil and liquid. You can use any kind of milk you want providing you add an emulsifier. You can buy lecithin in liquid or granule form. If you can't get lecithin, follow the directions. If a soy milk doesn't work, I suggest not to buy that brand as they modified the milk too much.
Eugene Powers says
My next batch I will try something else and see what happen. Just wait couple of weeks.
Iosune Robles says
Hi Oana! I'm so sorry about that! It’s really important the milk and the oil are at the same temperature 🙂
Iosune Robles says
Hi! I'm so sorry about that! Have you followed our instructions? 🙂
Lauryn says
How long does this keep in the fridge?
Eugene Powers says
If you use lemon juice instead of vinegar it will stay fresh for a month or longer. I once made 32oz of it and kept it over a month. Technically there is nothing in it that can get spoiled since the only spoiling ingredient is soy milk and there is very little of it. Even then soy milk can stay in the fridge for several months.
Iosune Robles says
Hi! 4-7 days 🙂
Scott sihell says
This recipe which I followed to a T, was AWFUL!!. Nothing emulsified, so I added a little more oi, and again full liquid. It was effing AWFUl, and the taste was like PUKE! Glad it didn’t emulsify or I would have made chunky puke!!!
Iosune Robles says
Hi! I'm so sorry about that Scott!
Josie's mom says
Either you're a troll or a 12 year-old boy. Your comment is unnecessarily harsh and disrespectful to the author. Nobody enjoys every online recipe they try...just say it didn't work out for you and leave it at that.
Iosune was gracious in her reply. Perhaps you should try that sometime, Scott.
Eirik Seim says
Please use black namak salt as this has sulfur in it which makes it taste and smell like real mayo!❤️
Iosune Robles says
You're completely right Eirik 🙂
Eugene Powers says
Iosune,
Black salt the way it is made contains Hydrogen sulfide which is poison. Google it and you will see.
Leslie says
I don't know if this is true or not, but I definitely had trouble digesting foods I made using black salt/kala namak.
Barbara says
I made this and I love it! Used it for my salad dressing and sandwiches.
Iosune Robles says
Hi Barbara! It's just amazing!!
Vin says
Can you make this with sweetened soy milk? I can't find unsweetened soy milk in my area.
Iosune Robles says
Hi! I haven't tried it myself but I think it will taste completely different!
Yina says
Can I substitute the soy milk?
Iosune Robles says
Feel free to use any other vegan milk 🙂 Enjoy it!
Pamela says
I made this once before with cashew milk in a blender slowly adding the oil, and it turned out great, with the exception that it was reg cashew milk and not specifically unsweetened 😐 Second most recent try with unsweetened cashew milk, fail. It didn’t emulsify- I tried a few tablespoons more oil and no luck. How much more oil should be added to save it? I didn’t want to keep adding and it still not thicken.
Eugene Powers says
Pamela, did you make sure that all liquids were at the same room temperature? Try again but use lemon juice (fresh) and leave it in the milk for at least 20 minutes. You should see curds forming. If you don't it might not work.
Iosune Robles says
Hi Pamela! I'm not sure about that, sorry! Try to make it with soy, oat, or almond milk next time 🙂
Sue says
For years I have tried making mayo in a blender without success. Just tried your recipe with the immersion blender and its perfect!
Iosune Robles says
Thanks for the info 🙂 Have a nice day!
Rajni Agarwal says
Can I use lemon juice as I don't have apple cider vinegar
Eugene Powers says
Actually I prefer lemon juice instead of vinegar. Lemon juice acts like a preservative so the mayo lasts longer. Of course it is a moot point since you are going to eat it before it expires. Ha-ha.
Dr Pepper says
Actually vinegar is a stonger preservative than the citric acid plus vitamin C(lemon juice) in most cases. Fungus growth occurs much faster in a lemon juice solution than a vinegar one. Because vinegar is a final product for many flora, but citric acid can be used for energy.
A little bit of salt and using vinegar let it last the longest. Using lemon juice is a different flavor than usual mayo, as well.
Iosune Robles says
Thanks for the info 🙂 Have a nice day!
Eugene Powers says
Take cut avocado or guacamole for example. Sprinkle some lemon juice and it stays fresh for a while. No one uses vinegar to do the same. And if lemon juice is used in the mayo no need for salt. Salt hardens arteries. :). As far as the taste I have tried both. There is absolutely no difference because only small amount is used. At the beginning I tried apple cider vinegar and did not like the taste so I switched to regular vinegar and then to lemon juice from the fresh lemon.
Iosune Robles says
Thanks for your tip Eugene 🙂
Iosune Robles says
Hi! Feel free to use lemon juice instead of apple cider vinegar 🙂 Enjoy it!
Zoe says
This is amazing! So quick and easy and tastes great. Thanks for sharing
Iosune Robles says
Yes, it's simple to make and delicious 🙂 So glad you liked it!