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.
Matilda Harter-Parish says
Iosune, Happy New Year to Two of my favorite Vegan Bloggers. I like this Mayo very much along with many other recipes off your blog. Believe I will try Alfredo's PBJ sandwich this evening. Have a wonderful New Year 2017.
Iosune says
Hi Matilda! Happy New Year 😀 You're so kind! Have a great year 😉
Wacko says
Hi there, thanks for this fabulous recipe. Is there any ingredient you can add that will make the mayo last longer. Commerically made mayos last 2-3 months after opening... any ideas?
Iosune says
Hi Wacko! You're so welcome 🙂 I think store bought mayo contains preservatives, that's why it lasts longer. I don't know any ingredient you could add... Sorry!
Gaynor Wooldridge says
Thank you so much for this fabulous vegan mayo recipe. I've tried loads and this one is absolutely fantastic. Made a potato salad using it for a family get together, and everyone loved it! Just made a huge batch for Christmas. Thanks again - if people follow your good instructions, you just can't go wrong. Perfect.
Iosune says
Hi Gaynor! You're so welcome 🙂 Happy new year!!!
Oliver says
Lovely recipe! Will try this next time I make a myonnaise!
Iosune says
Hi Oliver! Thanks a lot 🙂 Hope you like it!
Tejal says
Hello!
I was wondering if you had any nutritional information for this recipe? Thanks so much! 🙂
Iosune says
Hi Tejal! I'm so sorry but I haven't, but feel free to use https://www.caloriecount.com/ 🙂 Have a nice day!
Jen says
would canola oil work with this recipe? it's a very mild flavored oil.
Iosune says
Hi Jen! Yes it works, many readers have made the recipe using it. Have a nice day!
Renata says
Hi! Just tested your recipe and it´s amazing! The best mayo I have ever tasted and so easy to make! Looking forward to repeat it when having omnivorous over! 🙂
Iosune says
Hi Renata! Thanks a lot 😀 Hope they like it!
Dorien says
Excellent recipe, worked out fine. I hate mayonaise made with sunflower oil though. It has an unpleasant taste to it. To make a mayonaise more similar to what we all know, it's best to use rice oil. The mayo tastes really mild and creamy that way. Thanks for the recipe!
Iosune says
Hi Dorien! Thank you so much 😀 Traditional mayonnaise is made with sunflower or extra virgin olive oil, at least here in Spain, but I suppose it's different in other countries 🙂
Selma says
I put a little extra lemon juice in it to make it very fresh.
Adding herbs like basil or parsley is really great as well.
Iosune says
Hi Selma! Yes, I add some parsley or basil sometimes and it tastes amazing!
Kenneth says
I just made my first batch. Had to use canola oil, but perfect on the first try.
Iosune says
Hi Kenneth! I'm so glad the recipe worked for you 🙂
Kenneth says
This, minus vinegar and salt, add lemon, vanilla, maple syrup, and a little more oil, Whipped cream!
Iosune says
A reader made whipped cream using this recipe and removing and adding some ingredients 🙂
joanne kyvetos says
Hi, I came across this recipe and will try it soon. I'm still an omnivore but switching over to more vegan eating slowly but surely.
I read several comments but did not find the info I was looking for.
Like you I do not eat very much mayonnaise. So, by the pictures this recipe makes at least 1 cup of mayo.
How long does this stay good? Firm?
I've made regular mayo in the past and succeeded very well, but after 3-4 days it has fallen.
I don't eat enough for it to be worth making +/- 1 cup and then losing it after 4 days.
Iosune says
Hi Joanne! I don't eat mayo very often, but when I make this recipe my boyfriend and I usually eat it in less than 3 or 4 days, so I don't know, sorry! You can cut the recipe in half if you want 🙂
joanne kyvetos says
Hellman's move over. I just made this mayo, used lemon juice instead of vinegar. It is wonderful, light, easy, took 4-5 seconds in all. Used canola oil, forgot the salt, but it doesn't matter. I will cut the recipe in 3 and season them differently. I'm thinking strong mustard and maple syrup. Sriracha. Or 1/2 tsp of sesame oil, 1/2 soya sauce..... oh maybe some garlic and herbs. Thanks this is a great recipe. I have +/- 1/2 a cup of Hellman's left, when that is finished, never again. Wish I could send you a picture. Below is not my web site, but I'm part of this group.
Iosune says
Hi Joanne! Sounds great 🙂 I LOVE Siracha, so I need to make a siracha mayo!!! Have a nice day!
Ms. Foodie says
Hi! I came across this recipe and I'm excited to try to make some for my mom! I have a quick question though: Do I HAVE to use an immersion blender? I only have a regular blender with a few different settings on it.
Iosune says
Hi! 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!