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.
Mary says
Does it ever get thick like regular mayo? I used canola oil and almond milk. It's been blending for about 10 minutes and I could drink it ?
Carly Nicholas says
HI, Mary--you really need to use soy milk. Almond milk is not the same, and you won't get the same results at all.
Cheers! Give it a try! If you do it according to the instructions, it's fabulous. PS, i also used canola oil.
Iosune says
Hi Carly! Thanks a lot for your comment 😉
Iosune says
Hi Mary! It's thick like regular mayo as you can see in the pictures. You just need to use soy milk 😉
Jennifer says
This recipe was a hit! I loved it!
Iosune says
Thanks a lot Jennifer! 🙂
Amanda says
Well I never! Having recently started following a vegan diet, I am slowly coming to terms with trying to find decent alternatives to some of my favourite foods... mostly dairy and egg based (never been a big meat eater) i.e. cheese, ice cream and oh yes, mayonnaise! I bought some 'Mayola' a few days ago and I can't lie, it was so disgusting I wouldn't feed it to my dogs! So, having just found your recipe I dashed into the kitchen and started raiding my cupboards.... 5 minutes later and voila! I'll confess to using sweetened Soya milk as I didn't have any unsweetened in the fridge, which probably hasn't yielded the best results (don't worry, I'll be trying unsweetened next time I go to the shop!), THAT SAID it tastes delicious! I got a bit dash-happy with the cyder vinegar and also added a good few teaspoons of dijon mustard but YUM! I suspect I was trying to compensate for the sweet milk so I will definitely try it again with unsweetened and might even try Almond milk. I thought I'd never be able to eat mayonnaise again! Thank you! Oh and also, I had no problem with blending - I used a hand blender and the oil was at room temperature whilst the milk was fridge temp. Worked like a charm! 🙂
Amanda says
P.S. I made my non-vegan partner try it and he begrudgingly admitted it tasted pretty good! Haha ? One victory at a time...
Iosune says
Hi Amanda! I think you can make almost every recipe in a vegan version, you just need to find the perfect recipe for you. I'm so glad you liked the mayo 🙂 Have a nice day!
Shannon says
I made this using a vitamix, because I don’t have an immersion blender, it came out perfect and tastes fantastic. I put everything in at once, turned it gradually from low to high and let it go for a few seconds. Thanks so much for the great recipe!
Iosune says
Hi Shannon! You're so welcome and thanks for your comment 😀
zoe dee says
OH M. G., i cannot believe a mayo made with so few ingredients could taste this good. Rich and decadent. I'm sure it's chock full of calories, but i am not going to be eating it by the tablespoonful. I only had canola oil (or EVOO, which was warned against), and it ABSOLUTELY ROCKS. I'm using this in a chickpea salad recipe for a potluck. Cheers, thanks so much! Also, it took two seconds to make, for anyone who's wondering.
Iosune says
Hi Zoe! Thanks a lot for your comment and your kind words 🙂 Have a nice week!
Claire says
This worked excellently! I mixed mine with garlic and Sriracha sauce to make a spicy aioli, and it was absolutely delicious! I also used a normal blender and added the soy milk and apple cider vinegar first, then added the oil gradually while it was going- and still worked just as well. Thanks for the great recipe 🙂
Iosune says
Hi Claire! Yay!!! I'm so glad it worked for you 😀
Why says
I used olive oil because I happen to like its strong taste, but all I got was a thick yellow liquid. I tried adding more oil, but it didn't help. I don't have an immersion blender, but I do have a good regular one. Maybe the immersion blender is essential?
Iosune says
Hi Why! This recipe is easier to make using a immersion blender, but it can be done using a regular blender. Were the milk and the oil at the same temperature? It's also important sometimes. I'm so sorry it didn't work for you!
jenna says
Do you know if this would be ok with Avocado oil? that is all i have and do not want to run for a different kind 🙂
Iosune says
Hi Jenna! I think it could work 🙂
Lisa says
Made this last night for the first time. Followed the recipe exactly and in a couple of minutes it was done! Tastes fantastic, will be making this regularly. Love it 🙂
Iosune says
Hi Lisa! Great 🙂 I'm so happy for you! Have a nice day 😉
Tom says
I followed your instructions and ingredient list substituting olive oil for the sunflower oil (as you said it is a possible substitution and I like the flavor) and I used rice milk as the plant based milk. Combined all ingredients in a jar and used an immersion blender and ended up with a jar full of yellow juice. No emulsifying, no thickening (yes I tried adding more oil). Any suggestions or corrections?
Iosune says
Hi Tom! This recipe works with olive oil, so I think it dind't work because of the milk. It always works with soy milk, but it's harder to make with others plant milks, I'm so sorry!
MLB says
Rice milk is so much thinner than soy, that's probably why it didn't get thick even with the addition of more oil.
Iosune says
Hi! You're right, soy milk is much creamier 🙂
Samantha says
I have just made this in my blender and I found it perfect, much easier than a tofu version I used to make and cheaper too, which I am very grateful for. Thank you so much.
Iosune says
Hi Samantha! You're so welcome 😀
Simone says
Could I just use a normal high speed blender instead of an immersion blender? Thanks
Iosune says
Hi Simone! 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 blending. Hope it works for you!