Display Search Bar

Simple Vegan Blog

A food blog with simple, healthy, vegan recipes

Home » How-Tos » Vegan Mayo

Vegan Mayo

by - Published - Updated

Jump to Recipe·Print Recipe

Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!

A picture of a spoon and a jar with homemade vegan mayo

Everybody loves mayo and it’s one of the things vegans miss the most when they go plant-based. Fortunately, I have good news. You can enjoy a delicious vegan mayo that tastes even better and is much healthier!

Making vegan mayo is so easy, it only requires 4 ingredients, just 2 minutes and a blender, that’s all! An immersion blender is the best choice, but a regular blender will do.

In addition, homemade vegan mayonnaise is so inexpensive and made with simple and clean ingredients. I know store-bought mayo is so convenient, but it’s usually made with nasty ingredients and this recipe is ready in just 2 minutes!

I don’t eat mayo every day as it’s high in calories, but I make it once in a while, to make all kinds of recipes like sandwiches, sauces, dressings, or as a dip.

Soy milk is the best choice to make vegan mayo because it has a similar consistency to cow’s milk, which it’s also used to make mayo, instead of eggs here in Spain. In addition, soy milk acts as an emulsifier.

I’ve made this recipe using almond milk and it works, but it’s no the same. If you can eat soy, I would use soy milk because you’ll get the most delightful vegan mayo you’ve ever tried!

If you’re going to make this mayo occasionally use any oil you want, but if you’re going to make it very often, try to use unrefined oils as the refined ones are not good for our health.

I’m totally in love with my vegan mayo and is one of the most popular recipes on the blog. It tastes amazing, has a perfect consistency and is cholesterol-free, better for the planet, the animals and your health. It’s an epic win!

How to make vegan mayo – Step by step

Step by step photos of how to make vegan mayo
  • If you’re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies (photo 1).
  • Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top (photo 2).
  • If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds (photo 3). Then add the oil gradually while the blender is going (photo 4), turn it gradually from low to high and let it go until thickens (photo 5).
  • Use it immediately or keep it in the fridge for a few hours until it’s cold (photo 6).

Pro tips

  • Feel free to use any type of oil like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge
  • Soy milk 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 plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.
  • Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the better option, at least for me.
  • Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.
  • If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.
  • Keep in mind this mayo will thicken in the fridge.
  • You can add other ingredients to your mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill.
A side shot of a glass jar with homemade vegan mayo

Can you freeze vegan mayo?

Unfortunately, you can’t, but it’s ready in just 2 minutes, so it’s not a big deal. Besides, it’s made with simple ingredients you can always have in your pantry.

Homemade vegan mayo lasts about 4-7 days because although oil, vinegar, and salt last a lot longer, the milk doesn’t.

What is the best oil to use for vegan mayo?

You can use pretty much any oil you have on hand, except coconut oil, as it will solidify in your fridge.

I prefer to use oils with a neutral flavor, like sunflower, canola, corn, peanut or safflower oil. Although I’m an extra olive oil lover, I think it has a really strong flavor for this recipe.

Using all neutral oil makes a better canvas for adding flavors, like for example garlic (you’ll get a delicious vegan aioli), mustard or maple syrup.

Some people use a neutral flavor oil, but then add a little bit of extra virgin olive oil (about 1 tbsp or so) to add a little extra flavor and also to get a more beautiful color.

Looking for more how-to recipes?

An overhead shot of a jar with vegan mayo made from scratch

Did you make this vegan mayo recipe?

Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Vegan Mayo

★★★★★ 4.6 from 145 reviews
  • Author: Iosune
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: About 1 and 1/2 cups (375 ml) 1x
  • Category: How-to, Sauce
  • Cuisine: Vegan

Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!

A square picture of a jar and a spoon with vegan mayo
Print Recipe
Did you make this recipe?
Leave us a review

Ingredients

  • 1 cup oil (250 ml), I used sunflower oil
  • 1/2 cup unsweetened soy milk (125 ml)
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt

Instructions

  1. Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with.
  2. If you’re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
  3. I usually use an immersion blender, but I’ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.
  4. If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds. Then 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.
  5. Try the mayo 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 the mayo has the perfect consistency.
  6. Use it immediately or keep it in the fridge for a few hours until it’s cold. Keep lefovers in an airtight container or a jar in the fridge for about 4-7 days.

Notes

  • Feel free to use any type of oil like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge.
  • Soy milk 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 plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.
  • Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the better option, at least for me.
  • Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.
  • If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.
  • Keep in mind this mayo will thicken in the fridge.
  • You can add other ingredients to your mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill.

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 43
  • Sodium: 50 mg
  • Fat: 4.7 g
  • Saturated Fat: 0.4 g
  • Protein: 0.3 g

Update Notes: This post was originally published in April of 2015, but was republished with new photos, step by step instructions and tips in December of 2019.

About Iosune

Hey, I’m Iosune! I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

You May Also Like...

A side shot of a glass jar with vegan buttermilk Vegan Buttermilk
Vegan Butter Vegan Butter
Chimichurri Chimichurri
Vinaigrette Vinaigrette

Reader Interactions

View Comments

Reader Reviews

Jump to Leave a Comment & Review

  1. Lisa says

    Mine is liquid still after 15 minutes with the immersion blender I gave up, feel a bit annoyed to waste ingredients. Hoping it thickens in the fridge but wanted to use some right now for lunch. If almond milk worked than cashew milk should have worked also, but this was a fail unfortunately!

    Reply

  3. Whitney says

    I used the proportions of the recipe and room temperature oil/soy milk and it came out perfectly. I added a half teaspoon of mustard and a quarter clove of garlic and the taste is better than the real thing in my opinion. Potato salad and sandwhiches for lunch!

    ★★★★★

    Reply

  4. Mary Hardy says

    It’s impossible to read this site with all the spam blocking the view. And please just give the recipe without needing to read the entire world history first.

    Reply

  6. Amirhosein says

    I tried this today, but unfortunately it never get firmly. I used soy milk, refined season oil, apple cider and iodized salt. Do you know why?

    Reply

    • Emmi says

      I have the unsweetened soy milk, oil & apple cider vinegar all at room temperature. Start with the stick beater at the bottom of the container & Pulse a few times on low. Don’t move it upward until the mayo starts to form. Hope that helps.

      Reply

  7. Emmi says

    Wow, what a fantastic & easy recipe. Used Rice Bran oil with a stick (immersion) beater and it came up a treat. Not even sure it took 30 seconds! Definitely a keeper. Thank you for doing the experimenting & then sharing this winner recipe.

    ★★★★★

    Reply

    • Emmi says

      Update: Have now tried this recipe with refrigerated soy milk & grapeseed oil. Reading through the comments added some garlic powder and about a tablespoon of mustard. Worked fantastic again. Possibly reduce the salt of using this much mustard but tasted great. Thanks again!

      ★★★★★

      Reply

  8. Natasha says

    I’m a dope and didn’t follow to a “T”..
    Anything to do to rescue with ingredients that aren’t the same temperature?

    Reply

  9. Jeff says

    Have you tried another type of oil? Such as safflower? I’m looking for something with lower fat and omega 6 profiles. Sunflower has the highest omega 6 values of all oils. Just curious before trying the recipe. Thanks!

    Reply

  10. Lins says

    I think the oil/vinegar proportions are wrong. I beat it, whisked it, added more oil and it didn’t even amalgamate. Thank goodness I tried it out with halved quantitiess.

    Reply

    • Iosune says

      Hi Lins! The proportions are okay 🙂 It’s a classic recipe and it works amazing as you can read on the comments. It’s actually one of the most popular recipes on the blog. Have a nice day!

      Reply

  11. Diana says

    Hello! Thank you for that easy and healthy recipe of vegan mayo!
    Maybe I’m confused, but can’t find the amount of ingredients in the recipe. Could you help, please?

    Reply

    • Garett Bracken says

      I did the same thing and it wouldn’t thicken. I Even added more oil and Nothing. I can’t have soy so I used rice milk. Not sure if that is the problem. Won’t be trying this again. What an expensive waste.

      Reply

  12. Mary says

    Hi Iosune! Thanks for the great recipe. I made it twice. I also add sone sugar fir sweetness. I got carried away and made too much though. Can I freeze some? Thank you! Hugs.

    Reply

  15. Dimitri says

    Hi Iosune. Just made a tofu and mayo sandwich! So good. Thanks for the recipe! By the way I think it special and so patient of you to answer all those comments.
    In gratitude. Keep shining.

    ★★★★★

    Reply

  16. REGINA ORTIZ says

    Thanks will try at home this week new vegan here I’m happy to try the goods at home instead of store bought I think I bought all mayo that wholefoods had for vegans did not like 1 one bit hope this will make me happy

    ★★★★★

    Reply

  17. Moni says

    I tied half batch with almond milk, extravirigin olive oil, apple cider vinegar pinch of salt and small clove of garlic. The taste is out of this world, but my oil doesnt stay emulsified. I dont have an immersion blender, so I used my knock-off nutribullet blender. I think it might be my blender, but my mayo is pretty runny still.

    I can use it as a great vinegarette for my salad though. It tastes like buttery garlic sauce. A little pepper and it would be golden.

    Reply

  18. Elyse Gardner Walsh says

    Simplest fastest thing I’ve ever made. I’m THRILLED with this mayo. My days of searching for a vegan mayonnaise without sugar in the first four ingredients are over. After making this, I can’t imagine why anybody puts sugar in mayonnaise to start with.

    I only made half the recipe in case I didn’t like it. I used canola oil, Trader Joe’s shelf/unrefrigerated soy milk, apple cider vinegar, iodized sea salt, and an immersion blender, and within 10 seconds I had mayonnaise. I couldn’t believe how easy it was. Make sure ingredients were room temperature/same temperature as the recipe states.

    Im super impressed with your blog and recipes. What a great service; well done. THANK you for bringing mayo back into my world.

    ★★★★★

    Reply

  19. Upper says

    Thank you both , for all this work 🙂 🙂
    Peace with you from old Eu 🙂
    With blessings 🙂

    ★★★★★

    Reply

  21. David says

    Really easy to make.
    Great consistency.
    I added a tiny shallot, two large garlic cloves and 1/4 tsp English mustard powder.

    Fantastic result.

    Reply

      • KARMA EVANS says

        I want to portion this recipe into really small Ziploc bags, for sack lunch sandwiches for my kids & I (i.e. make my own vegan mayo packets). Just out of curiosity, can it be frozen? If so, for how long? And how quickly would it need to be eaten after thawing?

        Reply

          • Iosune says

            Hi Roland! Why not? Veganism is extremely healthy and regular children can’t choose to eat meat either, their parents make the choice for them. It’s the same with any diet, religion or pretty much everything. Have a nice day!

  27. Lindsey says

    Hi! Want to try this recipe. Can you use both cold oil and cold milk? Or do you recommend them both being room temp?

    Reply

  28. Denise Griffin says

    I made the recipe using plain soy milk and canola oil and made sure they were both cold and the same temperature. It emulsified perfectly and looked just like mayonnaise and had perfect texture. What it did not do, however, was taste like mayonnaise. I added a small clove of garlic, some cajun seasoning and a touch more lemon juice along with some course ground mustard and some Umami seasoning. Obviously, the result was not mayonnaise but it was quite palatable. As a base recipe, this is a good one. It just needs some doctoring to make it taste more like regular mayonnaise.

    ★★★

    Reply

    • Iosune says

      Hi Denise! I’m so sorry the recipe didn’t work for you, but it tastes like real mayo. Try to use another brand of soy milk and canola oil or add a little bit of extra virgin olive oil as well 🙂

      Reply

  30. Maureen Shea says

    I’ve tried this recipe twice, both times with cashew milk. The first time the liquids were not the same temperature, the second time I made sure they were. While it tastes great, it didn’t emulsify. Not even a little bit. I used an immersion blender and stuck with it for 15 minutes. Could it be the cashew milk? I figure if almond milk works, cashew milk ought to work too. We have allergies to almonds and soy.

    Reply

Leave a Comment & Review

Comment Policy: We want to hear from you, so please feel free to leave a comment (give us your feedback, share the ingredients you’ve modified or help other readers) and rate the recipe after you’ve made it. Please don’t share links not related to the discussion.

Did you make this recipe? Rate it:

★☆ ★☆ ★☆ ★☆ ★☆