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.
Alyssa says
Hi, I followed the instructions to a T and it is watery. I added more oil to thicken but to no avail, plus it made for a more oily taste. I'm using Bio European ingredients, but that shouldn't lead to a different outcome. Is this supposed to be immediately creamy after pulsing with the fully immersed emersion blender? Will it solidify a bit after refrigeration? Disappointed with result as other comments were so enthusiastic! Thanks for any ideas on how to make this thicker!
Eugene says
Soy milk at room temperature. Lemon juice combined. Wait 10 minutes. If you don't see curdling it is not going to work. Most likely because your soy milk doesn't contain lecithin.
Adriana @ Simple Vegan Blog says
Hi Alyssa! Yes, it's supposed to be creamy 🙂 Don't know what could have happened, sorry! I think this recipe requires practice.
Laney says
I don’t like any of the soy milk brands available in store because of shady ingredients (chemical preservatives BS etc.) so I never tried to make a soy based mayo. I only had organic soy milk powder and it turned out beautifully! Wish I tried this out sooner! Took less than 30 seconds with an immersion blender in a mason jar… WOW!! It’s in the fridge as I type and I’m looking forward to making a creamy chipotle lemon sauce with it to eat with fried shrimp. Thank you for sharing this!
Iosune Robles says
Thank you so much for your kind comment 🙂
Cynthia L Erbentraut says
I was wondering about adding a sweetner to make it more like miracle whip? Has anyone done this?
Iosune says
Hi Cynthia! I'm so sorry but I haven't tried it myself.
Linda says
I just made creamy, tasty mayo exactly as you described! Thank you!
Iosune Robles says
Hi Linda! Sounds so good 🙂
brendan says
I got one off Radio 4s Kitchen Cabinet and ( I think) is a Japanese variation.
100ml soya
180 ml veg oil
1Tbsp Djon mustard
1 Tbsp Nutrional yeast
1 Tbsp of White wine vinegar
1/2 tsp of soy sauce
1/2 tsp of salt ( optional)
In a bowl, hand blender till thick ( gets thicker after being in fridge)
Very tasty alternative
Iosune Robles says
Sounds so good 🙂
Maria says
My dietary restrictions include vinegar. I’m thinking of substituting the vinegar with lemon juice. What do you think?
Eugene says
I posted this several times. Lemon juice is much better because it acts as preservative so your mayo will last longer in the fridge. Don't use bottled lemon or lime juice. Too much water will cause mold. Just use freshly squeezed.
Bett says
Maria, absolutely. I totally use lemon instead of vinegar. I may have made this with vinegar if I didn't have a decent lemon in the house, but I never really have thought that vinegar had a place in mayo at all.
Iosune Robles says
Hi Maria! That's a good option 🙂
Danette says
This is a great recipe, but I only have olive oil and it doesn’t taste as good as it should. Would adding to maple syrup help? And how much would I add, any other tips? Thanks!
Eugene says
I made it with olive oil and it was as good as any other oil. The key is to use lemon juice and salt instead of vinegar. Lemon juice will override the taste of olive oil.
Iosune Robles says
Hi Danette! I think it is better not to add maple syrup, sorry 🙁
Sara says
Oh my days!! How easy was that?! I made it because our vegan daughter came to stay,it was perfect,I added mustard and garlic to the first lot, then fennel and chives to the second. Hubby enjoyed it too and he’s not a vegan. I unfortunately only had sweetened soya milk but if I had added vanilla and a touch of icing sugar it would have made a great topping for a pudding. Thanks
Iosune Robles says
Hi Sara! Thank you so much for your kind comment 🙂
Vera says
How long does this mayo actually stay good for? I don't use it that often so wouldn't want to waste it or have to make it every time I want a little to add to another sauce or something. Any chance it may be freezeable to your knowledge/experience? Would love to not have to buy Veganaise.
Iosune Robles says
Hi Vera! You can keep it for about 4-7 days 🙂 I haven't tried to freeze it, sorry.
Anne Kondratowitch says
It freezes very well.
Doesn't get rock hard because of all the oil.
So, its easy to spoon out and thaws quickly with same taste and consistency.
Iosune says
Hi Anne! I've never frozen it myself, but I'm gonna try next time 🙂
Eugene says
If you use a lemon juice it will keep for a month easily. I make 32oz at the time and finish it without any spoilage.
Iosune says
Hi Eugene! Thanks for the comment 🙂
Anne Kondratowitch says
Yes! When I first used the recipe, I was dismayed because I hardly ever use mayonnaise and thought what would I ever do with a cup of mayonnaise.
So, I froze it, It freezes well, but doesn't freeze rock hard because of all the oil. Since it isn't hard, it is very easy to remove a spoonful at a time, it thaws quickly, and is absolutely fine - taste and consistency - after it thaws.
Iosune says
Hi Anne! Thank you so much for your comment 🙂
Alicia says
So easy, so good and so versatile! My go-to recipe for mayo
Iosune Robles says
Hi Alicia! Thank you so much 🙂
Sofia says
THIS is THE receipe 💖🤝💚🌱🙏
Iosune Robles says
Hi Sofia! I'm so glad you liked it 🙂
Tomate says
I am curious as to whether this recipe can be made by hand or with a food processor? I don't own a blender or immersion blender. Is this similar to making vegan butter where you can whip it up in a cup/bowl by hand?
Thank you, in advance, for your help.
Iosune Robles says
Hi! This recipe can't be made by hand, sorry 🙂