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.
simon says
I used cheap olive oil, cheap soya milk, cheap salt and some lemon juice. Can I say 'fucking amazing'?
Iosune says
Hi Simon! Yes, you can say it 😛 I'm so glad you liked it!!!
Alison Bowers says
I just made this! It was super easy to make and tastes awesome! Thanks for putting this recipe out there! It will change how I eat many things.
Iosune says
Hi Alison! I'm so glad to read that 😀 Have a beautiful day!
Leigh says
Delicious! Ratios and method worked perfectly, emulsified on almost instantly, so impressed. I used a quarter of the ingredient quantities listed as I wouldn't use it all within 7 days and I don't like waste.
Iosune says
Hi Leigh! Thanks a lot 😀 I'm so glad you liked it!
Jane says
what a shit recipe! wasted so much milk & oil trying over & over again, all i was left with was a disgusting slop, it didn't emulsify at all!
Iosune says
Hi Jane! You don't have to be rude if it didn't work for you... It worked for most of our readers in our two blogs, so maybe you did something wrong...
soenke says
Hello, thanks. I have an impressive history of failed no-egg mayonnaise making attempts. This base recipe made a simple, creamy and very adaptable majo. Good work.
Iosune says
Hi Soenke! Thanks a lot 😀 I'm so glad it worked for you!
Richard Playell says
Hi Louise, great recipe, I made it twice with no problem, even though I only have a jug blender, then yesterday I tried to make more, same ingredients and equipment and I have tried 4 batches and they all curdled. I live in Thailand and the ingredients aren't the highest quality, but I use the best I can get, the ACV I used was Braggs, sea salt, 100% Sunflower oil and soy milk, I even tried Almond milk but all the same??? I even sterilised all my equipment with Hydrogen peroxide still curdles - have yo any idea?
Iosune says
Hi Richard! I've never made this recipe using almond milk, so I don't know if it could work, sorry! If the ingredients are at the same temperature the mayo is easier to make, have you tried it?
Mijke says
Hi, I haven't had mayo since I became vegan and would really love to give this recipe a try!!
I unfortunately only have a normal blender. I also only have lemon juice and not vinegar. Will it taste the same? What to do about the blender?
Love the idea though.
Xxx
Mijke says
Oh! And I have a normal electrical hand mix. Haha! Don't know if that'll be better than a blender?
Iosune says
Hi Mijke! You can use lemon as well 😉 I've made this mayo using a regular blender and it worked, but sometimes I had to add more oil... I place all the ingredients except the oil, blend them for about 5 seconds and then I add the oil gently while the blender is on. Hope it works for you!
Katie says
This recipe has been such a disappointment. I'm not an idiot, I know how to follow a recipe. Organic sunflower oil comes with a hefty price tag here in Germany - and this recipe let me down. Hard.
Did everything the recipe calls for, and my mayo concoction is still a sloppy mess. There is no fluffy delicious mayo in this household (because vegan mayo is also very difficult to find in a shop in Germany - at least the ones I've checked at), which means my *other* recipe which was waiting on some mayo - egg salad mixture, vegan - will also be ruined.
Iosune says
Hi Katie! I'm sorry it didn't work for you. This mayo is one of the most popular recipes in the blog and our followers love it! What happened exactly? If the milk and the oil are at the same temperature the mayo is easier to make. Have a nice day!
Katie says
Yes, thank you. Like I said, I know how to read and follow recipes, and I make a point of following any bits of advice that the creator/author adds (having both milk and oil at the same temperature). The issue, it seems, was a combination of immersion blender (which didn't work at all, and actually killed mine), and having all of the ingredients added at the same time. I found and followed a different recipe (only slightly different, for taste), which, like yours, suggests the oil and milk be at room temperature, but instructs that the oil be added lastly, and gradually (which I did, into my stand blender). Unlike your recipe, that one worked. For those of your readership who have the same difficulties I had (to the tune of 6€, not cheap as a newly married student couple), that particular adjustment might make the end result less (and hopefully not at all) bitter.
Iosune says
Hi Katie! Tbanks for your comment, but this is is the traditional mayo recipe and it usually works for most of the people. Thanks anyways for the idea!
Sarah says
Could you use cashew milk for this?
Iosune says
Hi Sarah! I've never made this recipe using cashew milk, but I think it could work... Have a nice day!
jerome says
Who needs to eat dairy when there is a crulty free mayo recipe like this ? this recipe is spot on and even better. It was the easiest recipe ive ever made. Thank you Losune
Iosune says
Hi Jerome! Thank you so much 😀 Eating dairy-free is so easy, you just need to find the right recipes 😉
Sheri says
Excellent!! Because I have unique food sensitivities I had to change the majority of the ingredients. The result was fabulous because your proportions are perfect! Thank you for creating such a terrific recipe.
p.s. I used grapeseed oil, organic almond milk, and lemon juice with a little bit of dry mustard and toasted onion powder.
Thanks again! I will definitely make this again!
Iosune says
Hi Sheri! Great 🙂 Mustard is a good ingredient to make mayo. Have a nice day!
Cindy says
Hi,
The soy milk can be replace by almond milk?
Iosune says
Hi Cindy! I always use soy milk, but almond milk can work too 😀