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 should have on hand when going vegan, so it's included in my Veganuary collection, but it's also perfect to enjoy during the Holidays and on a daily basis.
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.
More vegan sauce recipes
Did you like this recipe? Please leave a rating and comment below!
The BEST 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.
Anna says
I used unsweetened almond milk instead of the soy milk and lemon juice instead of the vinegar. It took a few tries to get the salt right but it turned out wonderful! The mayo turned out fluffy like real mayo with just a hint of almond but it tasted great! I will be making this again!
Iosune says
Hi Anna! I'm so glad it worked for you 🙂
Chris Roberts says
Can't believe how easy it was to make this delicious mayo. I've tried the recipe twice now, and it worked perfectly both times. Thank you so much!
Iosune says
Hi Chris! You're so welcome 😀
Stacy Small says
This is the EASY vegan mayo recipe I have been looking for! Thank you! As you said, temp matters, and I do find it to be imperative that cold is the key for emmolsion, so I just started keeping my oil in the fridge. I am using grape seed oil and it works fine.
Iosune says
Hi Stacy! You're so welcome 😀 Temp is important, but you can also use the ingredients if they're at room temperature. Have a nice day!
Sharlene says
Hi Iosune, I was just wondering if there is some other way of making this if you don't have an immersion blender?
Iosune says
Hi Sharlene! I’ve also 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. If you read the comments you will see many people used a regular blender. Hope it works for you!
Lynettte says
I found this recipe this afternoon and followed it exactly. The result was amazing, thick mayo in about a minute. I used a stick blender. Thank you so much!
Iosune says
Hi Lynette! You're so welcome 🙂
Oliver says
Oh my god!!! This was so shockingly good!
I am on a lchf diet and was looking for some alternatives to regular mayo. I was really sceptical, thinking this would taste no where near majonaise.
Took me less than a minute to make, and omg! It tastest like mayo!!
I used coconut oil instead btw 🙂
Iosune says
Hi Oliver! Thanks a lot for your comment. I'm so glad you liked the mayo 😉
Jen says
Amazing!! Made it with cold soy milk and room temperature light taste olive oil. Didnt have apple cider vinegar so used plain white vinegar and himalayan salt. Tastes great and took no time at all! Will never buy mayo again after makibg this! Great recipe! Thanks!!
Iosune says
Hi Jen! Homemade mayo tastes amazing and is healthier 😉 Have a beautiful day!
Francesca says
Hi I was wondering how long does this mayo last?
Iosune says
Hi Francesca! About 3 to 4 days 🙂
niknak says
i'm not a vegan, but this is really good.
it isn't pretending to be egg mayonnaise, like those lying little jars of 'light' or 'olive oil' products in the supermarkets. but it's something that is a really enjoyable alternative.
niknak says
(i realise those lying jars are 'egg mayo', they are just lying about something else)
Iosune says
Hi Niknak! I'm so glad you like my mayo 🙂
Fernando says
Ok, so I got bold and replace the oil with refined coconut oil and added fresh basil...Wow! The best mayo ever.
Iosune says
Hi Fernando! I'm so glad you liked it 🙂
Gail says
Thank you so much, it was wonderful to have fresh mayo! It tasted great. Made it to your recipe exactly. Developed an allergy to eggs some time ago so this was a blessing! We only used it to dress our burger, cant wait to try it in potato salad!
Iosune says
Hi Gail! You're so welcome 🙂 This mayo is perfect to make potato salad as well, hope you like it!
Rachel says
Has anybody tried this recipe with soy bean oil? I used sunflower oil and followed the recipe to the letter and my mayo tasted bitter. Maybe the oil I used was off? It was a brand new bottle of clearspring organic sunflower oil. I tried to fix the flavour by adding extra apple cider vinegar and also freshly squeezed lemon, salt, mustard powder, garlic powder but there's still an obvious bitter taste which is definitely related to the oil content. The extra ingredients improved the flavour but it's still very bitter... The consistency is perfect but the taste isn't amazing. I will try again with soy bean oil instead. I usually buy follow your heart organic veganaise which uses soy bean oil and it's delicious. I'd just prefer to be able to make my own as it's expensive!
Rachel says
I also added some rice malt syrup to try to make it less bitter but it made no difference. For the people saying it didn't thicken, I used a really basic blender and mine thickened in a matter of 2 seconds! I kept my oil and soy milk in the fridge overnight before blending... Maybe that's why? All oils should be stored in the fridge anyway to stop them from spoiling.
Iosune says
Hi Rachel! The mayo shouldn't be bitter if you use sunflower oil... Try to use any other oil you want, except coconut oil. Have a nice day!