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).
Jump to:
🌟 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.
Sagari says
One of the best vegan mayo recipes online! It's easy to make and tastes yummy too. My non-vegan friends loved it too! I was wondering though, did anyone try making a flavored mayo - like garlic mayo ? I want to experiment
Richard Playell says
Hi I make a lot with this recipe (today 5kg), I add yellow mustard powder it give a little bite and adds a hint of yellow
Iosune says
Hi Richard! Sounds great 😀
Iosune says
Hi Sagari! Yes and it works perfectly. I've made it with garlic and also with fresh herbs like parsley or basil. Delicious!
Sagari says
Awesome! Will try it next time.
Iosune says
Thanks a lot Sagari. Hope you like it!
Jessica says
Hi! I'll be travelling and won't have acess to an immersion blender. Do you think I'd be able to make this by hand? Or will the consistency be different?
Thanks 🙂
Iosune says
Hi Jessica! Traditional mayo is made by hand, although I haven't made it myself. Have a nice day!
Claire says
Worked perfectly for me with a stick blender. I have used other food processor/vitamix vegan Mayo recipes before that take much longer and the amount of oil/milk has needed much more tweaking (and involved a lot more cleanup time...!). I weighed ingredients with this recipe and they blended up in less than 5 seconds. To those asking: stick blenders do not have to be expensive and if you only make this recipe with it you'll save yourself the cost! Gracias Iosune 🙂
Iosune says
Hi Claire! I'm so glad it worked for you 🙂 De nada!
Chloe says
The mayo stayed liquid...
Iosune says
Hi Chloe! I'm so sorry the recipe didn't work for you. Were the oil and milk at the same temperature? Have a nice day!
Richard Playell says
I had this trouble when I used a jug blender, it just stayed liquid, but then I got a stick blender and no problem and sometimes I make 5 litres for a friends vegan restaurant- they love it
Iosune says
Hi Richard! Wow, 5 liters? That's a lot of mayo!!!
Bless says
this didnt work... why would it?>
Iosune says
Hi Bless! I'm so sorry the recipe didn't work for you but it worked for many people as you can see in the comments 🙂
kathie says
Can I use olive oil instead of the sunflower one?
Iosune says
Hi Kathie! Yes, you can 🙂
Lucie says
I have one word: awesome! I was always afraid of making soyanese because my attempts with real mayo were disastrous. But your recipe works like a dream! The result is deliciously creamy and rich and it was done in mere seconds. Thank you so much, Iosune <3
PS: For some reason my phone refuses to let me give the recipe full five-star rating, I'm sorry 🙁
Iosune says
Hi Lucie! Thanks a lot 😀 I'm so glad you liked it 🙂 Don't worry, the 4-star rating is okay 😉
jean-benoit says
I used avocado oil and olive oil and hemp milk... 5 to 7 min later its too liquid even if i add more avocado oil. Why?
Iosune says
Hi there! Were the oil and the milk at the same temperature? I know this recipe works using almond or soy milk and olive or sunflower oil, but I've never tried hemp milk, sorry!
Leah says
Is there a way to make this with coconut milk? We have bean, soy, nut, and rice allergies here. What other milk options are there to make this with? Thanks!
Iosune says
Hi Leah! I think coconut milk is not going to work, but you could try... Maybe you could try oat or quinoa milk, but I've never used it. Have a nice day!
Kathy says
I didn't read all the comments so I'm not sure if anyone else tried this - I didn't have any soy milk so I used tofu. Soy, right? I only made a half recipe since it's just the two of us. Getting ready to use it in a tuna-like sandwich spread. Consistency looks perfect and that's mostly what I'm going for. I was never a big mayo fan before. Thanks for a simple to make recipe!
Iosune says
Hi Kathy! Tofu is a great ingredient to make mayo as well 🙂
La Kerie says
OMg it is soooo good. By the way, I forgotten i have unsweetened vanilla almond milk (I go back and forth between regular and vanilla), but it was/is still extremely delicious! I'm using it to make the chipotle sauce for my cauliflower and lentil tacos. Thanks so much for the recipe!
Iosune says
Hi! I'm so glad you liked it 😀 You're so welcome!!!
La Kerie says
Hello and happy new year!
After reading all the comments, I'm going to try canola oil with unsweetened almond milk; I'll let you know how it comes out. My youngest of my 4 boys has an allergy to soy so we can't use it, and I'm all out of sunflower oil (but always keep canola and olive on hand). Also, I just signed up to get your recipes; I appreciate you taking the time to share your recipes with us! I'll rate the recipe after I make it.
Iosune says
Hi! Happy new year 😀 I used unsweetened almond milk last month and it works. Have a nice day!