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.
Tiana says
Amazing recipe thanks so much. Just threw everything in all at once with an immersion blender and omg best and quickest vegan Mayo I've ever had. 5 stars xxxxx
Iosune says
Hi Tiana! Thanks a lot 🙂
Jeanette says
I have made this recipe twice so far and both times it was awesome! I just went to make another batch and it won't thicken, same exact ingredients and ratios as the first two times. I am at my wits end trying to figure out why it won't thicken! Any suggestions?
Iosune says
Hi Jeanette! Were the milk and the oil at the same temperature? I'm so sorry it didn't work... Have a nice day!
OPDRunner says
This was a waste of good oil. I followed the recipe exactly and eventually had to go to my Vita-mix because my immersion blended overheated and simply stopped. I, too ended up with a watery mess.
Iosune says
Hi! I'm so sorry the recipe didn't work for you...
grace says
i can't find sunflower oil, can i substitute it with peanut oil?
Iosune says
Hi Grace! I think you can make this recipe with any type of oil, except coconut oil. Have a nice day!
Sofía says
Wow, this recipe is surprisingly good! I loved it and all my family loved it as well. Thank you very much for sharing, it's so good I could eat the entire mayonnaise jar by myself.
Iosune says
Hi Sofía! Yes, I understand you, I also looove mayo so much 😛 Have a nice day!
NewVegan says
what if you don't like viniger, could you use lemon juice?
Iosune says
Hi! Yes, lemon juice works great 😉
Judi says
Can I use regular salt?
Iosune says
Hi Judi! You can use any type of salt you want 😉
Judi says
Okay thank you.
Halleigh says
Ah, I just made this (using what we already had in our kitchen, vegetable oil, and almond milk) and it's crazy, sexy, easy. Oh, all the dishes I'll make with this lil baby in my arsenal. Thanks so much for sharing!
Fernando says
Halleigh, I highly recommend that you research about the ingredient in almond milk. I assume that you are looking for more healthy alternative. The amount of almond milk in a 64 oz container is negligible (2%). A 64 oz of pure almond milk will cost you $192. I emailed one of the company and they refuse to disclosed as to what is the amount of almond. Also, do not fall "Natural"; remember that arsenic is 100% natural. Keep with organic soy milk.
Iosune says
Hi Halleigh! Thanks a lot 🙂 I'm so glad you liked it!
Vanessa C. says
Quick question, I cannot have soy milk so is there a substitute? I really want to try this............
Iosune says
Hi Vanessa! I always use soy milk, so I don't know. Some readers used other milks (like almond or oat milk) and the could make the mayo, but it didn't work for others...
Richard Playell says
Hi Iosune, you may remember I was having trouble getting the mayo to thicken using a blender, well I bought a stick blender and it works fine, I've been making it regularly for several weeks now, I added a teaspoon of mustard powder which gives it a more authentic colour and a slight zing. Thank you
Iosune says
Hi Richard! I'm so happy for you 🙂 I've never added mustard powder, but it sounds interesting 😉
Fernando says
I just got my hand blender yesterday and I will be trying this recipe this Sunday.
Iosune says
Hi Fernando! Hope you like it 😉
Fernando says
I did try it and it is great. I never will buy mayo again. I used olive oil. Now, I am going to get creative; maybe a bit of fresh basil.
Iosune says
Hi Fernando! Fresh herbs make this recipe even better 😉
Stella says
Hey,
Thank you for this recipe, worked like a charm! Added a bit of mustardpowder.
Made half the amount as we shouldn't eat too much mayo. ?
Also used some of this mayo to make a garlic sauce, with some water, persil, drop of honey, some salt and za'atar. Was also delicious!
Thanks again! Greetings from Holland.
Iosune says
Hi Stella! You're so welcome 🙂 I'm so glad you liked it!