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

Vegan Mayo

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • About 1 and 1/2 cups (375 ml) 1x
  • How to
  • French
  • Vegan

Servings About 1 and 1/2 cups (375 ml) 1x

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

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 into 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 your vegan mayo immediately or store it in the fridge for a few hours until it’s cold.
  7. Keep the lefovers in an airtight container or a jar in the fridge for about 4-7 days.

Notes

  • Soy milk is the best choice to make this recipe because it acts as an emulsifier, but I’ve also made it using almond milk and it works. However, it is definitely not the same.
  • Feel free to use other kinds of vegetable oil, such as olive oil or canola oil, although I’ve never made it with avocado oil. Keep in mind that olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil, as it will solidify in the fridge.
  • Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the best option.
  • I highly recommend using an immersion blender if you have one, it works wonderfully well and the mayo is ready in just 1 or 2 minutes.
  • If your vegan mayonnaise 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 this vegan mayo will thicken in the fridge.
  • You can add other ingredients to your vegan mayo recipe, such as garlic (you’ll get a delicious vegan aioli), garlic powder, black pepper, Dijon mustard, or maple syrup for a richer flavor. It’s also delicious with fresh or dried herbs like parsley or dill.
  • Use it to make a vegan salad dressing for your vegan potato salad, dip some fries in it, or add it to your sandwiches.

Nutrition

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