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 basic 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.
Hailey says
I used my nutribullet so I started with the soy milk mix, I'd halved the recipe, and I started adding the oil, 2 tablespoons at a time, and it thickened up in the first two tablespoons itself! So I used less than a fourth cup of canola oil, and I added about a tablespoon of refined coconut oil so it's a little more firm when I cool it.
I recommend using less oil, just add a little at a time until you have the consistency you want. I'm so glad I didn't go to the store like I planned to
Hailey says
Oh I also warmed up my soy milk for about 20 seconds in the microwave since I just took it out of the refrigerator.
Iosune Robles says
Hi Hailey! Thanks for your kind comment 🙂
Mary says
I followed the exact measurements in the recipe I used organic safflower oil, organic soy milk, salt, and apple cider vinegar. I used a Braun immersion hand blender. The ingredients were all at room temperature. After mixing with the immersion blender everything remained liquid. I tried adding drops of oil very slowly drops while mixing this too proved a disaster. Any suggestions would be appreciated!
Eugene Powers says
I have made this many times so I no longer even measure ingredients. he very first thing I do is to take a milk and add lemon juice in it. Then let it sit for 10 minutes. This produces curls in the milk and lets me know that nothing is wrong. After that I put in the blender and turn it on and then I start driping the oil. The more oil I put in the thicker it gets. I put salt in after it is done. I also churn the stuff like moving the blender up and down in the cup otherwise the stuff is so thick that blender just spins in the air that is inside the chamber.
jenson says
Hi Eugene, at what speed did you blend it? I have a high speed Panasonic blender and it does not have speed settings, will the emulsification still work if I am doing this at high speed?
Eugene Powers says
My handheld blender does not have speed setting either and I don't think it is important. The most important part is lemon juice curling the milk. If you see clumps after 10-20 minutes it should work.
Iosune Robles says
Hi Mary! I'm so sorry 🙁 Were the milk and the oil at the same temperature? If so, then, don't know what could have happened!
Craig Finch says
Has anyone tried it without the salt and did it work?
Iosune Robles says
Hi! I haven't tried it without salt, sorry!
Marie says
Amazing recipe and so so easy. Gracias por compartir, Iosune.
Iosune Robles says
Hi Marie! I'm so glad you liked it 🙂
Jade says
Hello,
If i wanted to add some lemon juice to it could I, or should I do that when serving?
Iosune Robles says
Hi Jade! I suggest you replace vinegar with lemon 🙂
Florence Ong says
Hello Iosune! This vegan mayo is the bomb!! I've never enjoyed mayo the way I do now. Guilt-free! Love the freshness of it especially without egg! It's so amazing! <3 Thank you! I'm so glad I come across your amazing recipe!
Iosune Robles says
Hi! Thanks for your kind comment 🙂 I'm so glad you liked it!
Illana says
I would definitely like to try this recipe, but my husband cannot have oil. Do you think I could substitute aquafaba liquid in place of the oil?
Iosune Robles says
Hi Illana! I think it is not possible, sorry 🙁
Anne Kondratowitch says
Before I found this recipe, I used aquafaba to make mayonnaise.
Just as easy, just as good, but I don't usually have canned garbanzos since I use dried beans
Mayonnaise - aquafaba
Ingredients
80 ml chickpea water = 4 Tablespoons
10 gm dijon mustard = large teaspoon
20 ml lemon Juice = 1 tablespoon or more to taste
1/2 teaspoon sea salt or a small pinch, to taste for granulated salt
250 ml oil (1 cup)
Instructions
Put the water, dijon, salt and lemon juice in to the jug.
Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately 1/2 a minute.
Recipe Notes
Follow the directions and wait for the oil to rise to the top before blending with a stick blender. If you do this it will be perfect every time
To make aioli add 2 cloves of garlic letting it sink to the bottom. It will be pureed up with the chickpea water. Add extra salt and lemon juice to bring up the flavour.
Iosune says
Hi Anne! Thanks for your comment. Have a nice day!
Jessica says
This is so simple but tastes amazing! I was pretty sceptical about it working at all as I only have a regular blender. But it is just as good, if not better, than shop bought vegan mayo at ridiculous prices! Thank you for sharing this recipe 🙂 oh, I used garlic salt instead of regular salt and the oil I used was rapeseed. I’ll definitely be making this again!
Iosune Robles says
Hi Jessica! So glad you liked it 🙂
Taylor says
Has anyone made it with oat milk? Did it work?
Iosune Robles says
Hi! I haven't tried it myself, sorry! But, I think it would work 🙂
Casey Girard says
This was already my favorite recipe, then I added a garlic clove and teaspoon of seeded mustard. Highly recommend.
Iosune Robles says
Hi! I'm so glad you like our recipe 🙂
Doesnt Matter says
Soy is not really better for the environment - it's a very damaging monoculture, and almost always GMO.
Shannon says
Absolutely the best! I did tweak it a bit by adding a little lemon juice and onion powder, but even without the changes it was delicious. I've spent a small fortune on store-bought vegan mayo's and have never found one I like. Thank you so much for this simple and delicious recipe!
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!