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.
Kath says
A word of advice for people struggling with this recipe. Despite following the recipe to the letter my first attempt failed miserably. I think it was my cheap not up to the Job stick blender so.... I got the hand mixer out (the type you hold with two beaters that click in) got another 1/2 cup of soy milk added the lemon juice and other flavourings whizzed it for thirty secs and then started gradually drizzling in the oil. It worked a lot better and I managed to encorporate my 1st failed batch also.
5* recipe, I just didn't have the tools for the job.
Iosune says
Thanks a lot Kath! 😀
Cecilie says
P.S where in Spain do you guys live? 🙂
Iosune says
Hi Cecilie! I'm from Pamplona and Alberto is from Seville, but we're living in Málaga 😀 Where do you live??
Cecilie says
Awesome! Barcelona 🙂
Cecilie says
5 stars from me! I have tried so many different vegan mayonnaise recipes and they all just did not thicken up. This one did! I also was not aware of the tip of keeping the soy milk at same temperature as the oil, and maybe that was it. I only saw that because I read the comments. Perhaps you could write that in the directions, for people who do not read the comments? I think it will lead to a bigger success rate for people trying out your recipe!
Thank you for the recipe!
And hugs from Spain as well!
Iosune says
Hi Cecilie! Thanks a lot!!! It's a great idea 😉 Thanks for the suggestion and have a nice day!
Kristina says
Hi! My son is soy, dairy, egg. peanut, treenut, gluten, and sulfite free. I only have a regular blender. I was wondering how I would make this with a regular blender? Also, what milk would be best that is can have? Rice or coconut? Thank you!
Iosune says
Hi Kristina! I'd use rice milk, but I've never made this recipe using it, so I'm not sure it will work... I don't know how to make mayo in a regular blender, I'm so sorry! You can search some information on google... Have a nice day!
Véronique says
Hi! Can I use "cream soy" like the one we use in Coffee..Im wondering if maybe this could make the mayo...more creamy!? Thank you...for this receipes?
Iosune says
Hi Véronique! I don't think it will work and this mayo is already sooo creamy 😉 Thank you for your comment!
Chanel says
Hey thanks for this. I want to try it. It may sound odd but I'm not allergic to eggs I just don't like that raw taste that you get from eggs so I never eat mayo. But chicken burgers are awful dry and butter just doesn't cut it. Can't wait to make this. Thank you!
Iosune says
Hi Chanel! You're welcome! We're vegan, so we don't eat eggs or chicken 🙂 We love vegan food because is healthier and also cruelty-free. Have a nice day!
Di says
Thankyou very much i like your recipe i shall try it now
Iosune says
You're so welcome Di!
Mills says
Can I use unsweetened coconut milk and coconut oil? Im not sure if the coconut taste will still take on flavor or end up tasting weird after I add lemon juice. ?
Iosune says
Hi Mills! Coconut milk and oil are not the best ingredients for this recipe, especially the oil, but you can try if you want...
Kanariecavia says
Hello, I have made this recipe using arachis oil because there is hardly any taste to the oil . The mayonnaise is perfect! I have been missing mayo a lot since becoming vegan and this recipe is by far the best I've bumped into. The store-bought brands tastes like crap imho. This mayo is great with fries, baked potatoes, salads. It's fresh and fluffyI and I love it! Thanks for this, you made me really happy.
Iosune says
Hi Kanariecavia! I'm so happy for you! Have a great day 😉
Hilda says
Thanks for the recipe...BTW the traditional mayonnaise is non-vegan because its recipe calls for eggs, not for cow milk...
Iosune says
Hi Hilda! I know traditional mayo is made with eggs, but many people use also milk here in Europe, especially in summer 🙂 Have a nice day!
Mika says
It didn't work for me....? it never thickened....
Iosune says
Hi Mika! I'm so sorry 🙁 You could try to add more oil...
Mika says
Thanks for answering so quickly! I put nearly the double quantity of oil! My problem (because I tried it twice!) is, for how long should I keep the immersion blender running before I lift it to incorporate the oil at the surface? Because I just couldn't tell if it had thickened. I kept it almost 1 to 1,5 minutes, the blender was so hot afterwards, I thought I'd burn it!!!
Thanks again ?
Iosune says
The mayo thickens in just a few seconds, if not, add more oil. Are your ingredients at the same temperature? Sometimes if you use cold milk and oil at room temperature, the mayo doesn't thickens...
Mika says
It must have been thai! Milk was cold and oil was at room temperature. I'll retry! Thanks so much! ?
Iosune says
Hope it works Mika!
Stefani says
Hi, I don't have an immersion blender what other applience could i use to make it, I have a blender, food processor and a stand mixer.
Iosune says
Hi Stefani! I've made this mayo using a blender, but it doesn't always work. Pour the milk and the vinegar in the blender and blend for a few seconds, don't turn off the blender and add the oil gently. When the mayo is ready, you can add salt to taste and blend for a few seconds. Hope it works for you!