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).
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🌟 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.
Nathalie Bergeron says
Hi
TY for your recipe.
Do you think Olive oil and coconut milk would do the trick ?
Iosune says
Hi Nathalie! You really need to use soy milk, and olive oil is okay, but keep in mind the mayo will have a strong taste. Have a nice day!
Kristen says
I had to cut out the acv for diet restrictions. I had followed the recipe exactly before that (which is very good). I found that replacing the acv with 1 tsp distilled vinegar and 1 tsp lemon juice gives the same taste and texture as the 2 tsp of acv.
Iosune says
Hi Kristen! Thank you so much for your comment 🙂 Have a nice day!
Lorrie says
Ive just made this amazing recipe, but used himalayan black salt, which adds the 'eggy' flavour- it has fooled my non-vegan family!
Iosune says
Hi Lorrie! That's a great idea 🙂 So glad you guys liked it!
Laura says
I warmed up my milk to room temp by putting the measuring cup in a bowl of warm water for a minute. Added the other ingredients and the immersion blender buzzed up thick mayo almost instantly.
Plain flavour, but great mayo. If I want another flavour I can still add it. Fast n fabulous!
Iosune says
Hi Laura! Thanks for the info 🙂 So glad you liked it!
Jennifer says
This tasted really good. A nice neutral flavor, very similar to non-vegan mayonnaise! I saw that you said you could add garlic to make an aioli. What have you use it for if you added Dijon or maple syrup as you mentioned above?
Iosune says
Hi Jennifer! When I add the garlic to make aioli, I don't add Dijon mustard or maple syrup. You can find my vegan aioli here: https://simpleveganblog.com/vegan-aioli/ Have a nice day!
afrodisia says
canola oil is very bad like really bad for you
Iosune says
¡Hola Afrodisia! You can use any neutral-flavored oil you want, or even extra virgin olive oil 🙂
Ka11iope says
Would homemade soy milk work in this recipe, or does it need to be a commercial brand?
Bett says
It would work! You can also experiment with less oil, I've had success with that.
I also urge people to try mixing some of the resulting mayo with a vegan yogurt. After the mayo has set in the fridge overnight and gotten nice and thick. I use Trader Joe's plain unsweetened cashew yogurt, about 2/3 to 3/4 yogurt and the rest mayo.
I have a little rechargeable milk frother (works great with soymilk and also Califia Oat Barista Milk) that has a whipping attachment. I get a lovely thick creamy dressing that I use for almost everything now.
Iosune says
Hi Bett! Thank you so much for your comment 🙂 Have a nice day!
Iosune says
Hi! I've never tried it myself, but I guess it could work. Let me know if you try it please 🙂
Chinelle says
Amazing! So easy to make and delicious. I added a little garlic powder to mine, even better😻
Iosune says
Hi Chinelle! Sounds great 🙂 So glad you liked it!
Nath says
Thank you for this wonderful, quick and easy recipe. It's the right consistency: thick and smooth. I made it with olive oil (with soy milk, cider vinegar and salt) so it is a bit bitter (as I expected) but next time I'll use grapeseed oil, and it will be perfect.
I'll also try to add a bit of Dijon mustard to see what I get.
Mary says
I used grapeseed oil and it turned out beautifully! Thank you so much!
Iosune says
Hi Mary! So glad you enjoyed it 🙂 Thank YOU and have a nice day!
Teresa says
Hi, is it possible to use oat milk instead of soya?
Iosune says
Hi Teresa! 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 (including oat milk) successfully, but others haven't succeeded. Soy milk always works, though. Hope it helps!
Kevin says
Absolutely brilliant.Thank you
Adriana @ Simple Vegan Blog says
Thank you so much Kevin!
Kevin says
I recommend this so very highly.Creamy, smooth and probably too delicious
Iosune says
Hi Kevin! I'm glad to read that 🙂