fbpx Print
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, Sauce
  • French
  • Vegan

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

Scale Tap or hover over number to scale servings

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


  • 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


  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 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.


  • You can make this vegan mayo with 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 vegan mayonnaise. 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 vegan mayonnaise 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 vegan 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.


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