The BEST Vegan Mayonnaise

4.77 from 246 votes

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.

Prep Time2

Total Time2

Course: How to

Cuisine: French

Diet: Vegan

Servings: cups (360 ml)

Calories: 82kcal

Author: Iosune

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.

Substitutions:

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.

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.