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.
Rama says
Thanks for creating this recipe. As personal chef I run into various dietary choices and quick and easy recipes like this have been highly beneficial to my clients and business.
Iosune Robles says
Hi Rama! Thanks for your kind comment 🙂
Malou says
Fantastic recipe! My milk and oil did not have the same temperature - the mayo none the less emulsified perfectly. Next time I will try to add a tiny bit of Dijon for taste and half the portion for my waistline 😉 Thank you for a great recipe!
Iosune Robles says
Hi! Thanks for your kind comment 🙂
Kimmy says
Thought I'd give this a try, sounds so simple, but I've had no luck, just a thin oily liquid. I holding to use it on my colsalw. I followed the recipe and add a small amount of sunflower oil as it was so thin, the soya milk looks like it hasn't mixed with oil and just taste of oil yuck 😝
Iosune Robles says
I'm really sorry about that! Hope next time this recipe works for you 🙂
Liana says
This recipe is amazing! You’d think vegan mayo would be complicated and I was a afraid to try making it but wow! It’s so easy and so delicious!
Per my taste, the second time around I tripled the amount of sour. At first I followed the recipe and used vinegar and felt it needed more. But the second time around I used lemon—still worked fantastic—and tripled the amount. I made it in a blender and made sure the ingredients surpass the blade level, otherwise you’d get a ton of splashing everywhere, but only at first. Once you add the oil everything just comes together. For me it happens super fast, I add the oil, blend for around 10 seconds and that was that, delicious mayo. You can also add things as you go, more vinegar/lemon, oil, milk, etc.
Thank you for the awesome recipe, no more jarred mayo for us!
Iosune Robles says
Thanks for your kind comment Liana 🙂
Brenda L Barron says
This is so easy and tasty. I only had EVO and Avocado oil, so I used 3/4 cup EVO and 1/4 c avocado oil. It still had a stong olive oil taste but not too bad. Will use a different oil next time.
Iosune Robles says
Hi! I'm so sorry about that!
Zena Coston says
Love it. Much better than shop bought.
Iosune Robles says
Thank you so much! Have a nice day 🙂
Rey says
Needed a vegan mayo recipe and came across this on a quick search. Immediately went to the store as I wanted to follow the recipe to the T and needed soy milk (I'm a coconut/almond milk drinker). Came home and realized I had gotten an "original" soy milk (sugar added), but it was very clean - only three ingredients, felt scared I had already messed this up! noticed I didn't have any ACV, so used a small/medium lemon from my tree and avocado oil. I was scared this was to going to work out. Used an immersion blender and it was a little watery, added about another table spoon of Avo oil, and it turned out AMAZING!! This recipe is genius and even if you have to tweek it turns out amazing. Thank you!!
Iosune Robles says
Hi! Thanks for your kind comment 🙂 Have a nice day!
Karen says
Would I be able to use avocado oil for this recipe?
Eugene Powers says
I am using Avocado, Canola blend, only $4 2 litre bottle. Any light oil will do as long as it doesn't have a strong taste. But pure Avocado oil is very expensive so there is no need to use it. Just use cheap Canola.
Iosune Robles says
Hi Karen! I have never tried it myself, sorry!
Rey says
I just used 100% avo oil and it was incredible!
Sonit Nangia says
The best vegan mayo. Love it.
Iosune Robles says
Hi Sonit! Thanks for your kind comment 🙂
Hannah says
Brilliant! 🙂
Iosune Robles says
Thank you so much Hannah!
Doreen says
I used soya milk and lemon juice instead of cider vinegar as I did not have any. After I blended l added splashes of malt vinegar at... This recipe is amazing 100% better, by far than shop brought vegan alternatives! I will always make my own from no on. Thank you 🙏🏾
Iosune Robles says
Hi Doreen! Thanks for your kind comment 🙂 Have a nice day!
Eugene Powers says
Here is the solution for those of you who can't get the mayo to emulsify.
Just add 1/4 of the cup of coconut oil to the oil you use. After 30 minutes in the fridge it will be consistency of the real mayo or even thicker. I just made it like that and it works like charm.
Iosune Robles says
Thanks for the advice 🙂 Have a nice day!
Eugene Powers says
Update: After about a week my mayo turned in to butter. Still the same taste but it was too thick and not creamy. So the next time I added 1/8 cup of coconut oil. And after more than a week it is still creamy. So there you go. Those who have trouble emulsifier add very small amount of coconut oil. I don't have trouble to emulsify but I am going to add small amount of coconut oil anyway because it makes it much thicker so it spreads better on the bread.
On a different note, those who get it emulsified don't worry about how much regular oil you add. Once it starts emulsifying you can keep adding and adding. I filled 32oz once by just adding more oil. It just took a long time to blend and eat of course.