This easy Vegan Mayo recipe is seriously magic! It's so smooth and creamy and tastes incredible. In just 5 minutes, with a few simple pantry ingredients, you can make a versatile dairy-free and egg-free condiment.
Spread it on sandwiches, dip your fries into it or use it as a vegan mayo substitute in recipes.
This easy Vegan Mayo recipe comes together in just 5 minutes! It makes a creamy dairy-free condiment that can be used in many different ways.
Spread it on sandwiches, or add seasonings to make a delicious dip that tastes just like the real thing and is suitable for a vegan lifestyle.
⭐⭐⭐⭐⭐ LOVE THIS RECIPE! I have tried so many and there was always some kind of "off" taste or just too much work (lazy, lol). This is delicious!
Diana (via Facebook)
If you’re following a vegan lifestyle, you’ll be happy to know that there are plenty of alternatives to your favorite foods that don’t contain animal products. Check out my Vegan Grocery List for more ideas.
Mayonnaise is one of those foods that is typically made by emulsifying oil with egg and an acid component. With this recipe for vegan mayo, you can skip the egg and still have a creamy condiment that tastes just as good!
All you’ll need for this recipe is some soymilk, vegetable oil, apple cider vinegar, and a pinch of salt.
Unlike regular mayo, this vegan version does not have to be carefully blended slowly and can whip up together in just 5 minutes!
Homemade vegan mayo is super versatile and can be used in dressings, sauces, dips, and wherever a creamy vegan base is needed for a recipe.
Use this vegan mayo in your favourite copycat sauces, such as Zax Sauce, Alabama White Sauce or even this Cane's Sauce Recipe. When you go vegan you don't have to do without your most-loved sauces!
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Why You'll Love This Recipe
- The entire recipe is made with 4 simple ingredients.
- Homemade vegan mayo contains no preservatives, additives, or chemicals.
- You can use it in so many different ways as a base for sauces, dressings, and spreads.
- It's thick and creamy and tastes just like the real thing except without any animal products!
- This recipe doesn't need any unusual ingredients: no tofu, no aquafaba, nothing weird. Just 4 simple ingredients: soy milk, oil, vinegar and salt.
- The entire recipe is made in just 5 minutes or less. Seriously quick and easy!
- For us, this is the Best Vegan Mayo! We love it better than Hellmann's (Best Foods), Veganaise and Earth Balance. We hope you love it too!
Ingredients & Tools
You only need 4 simple pantry ingredients to whip up your own thick and creamy vegan mayonnaise recipe!
- Neutral Tasting Oil - The base of the mayo needs a neutral-tasting oil. Strong oils will leach their flavor into the mayo and can make it taste bitter. I like using canola, vegetable, sunflower, or even light-tasting olive oil.
- Unsweetened Soymilk - Soymilk is the best milk to use for mayo because it contains natural thickening agents that help give it a great texture.
- Apple Cider Vinegar - Helps to curdle the milk and give the mayo its tangy layer of flavor. Lemon juice can also be used.
- Salt - A pinch of salt is used to balance and enhance the taste of the mayo.
Tools:
Hand Blender - Also known as an immersion blender or stick blender, this hand blending device is perfect for emulsifying oil and liquid together and can be done right in the jar. You can also use a regular high-speed blender such as a Ninja or Vitamix.
Please see the recipe card for quantities and the full method.
Instructions
Wondering how to make the best vegan mayo? It's so easy! Follow these simple step-by-step photos, then scroll down to the recipe card for the full ingredients and method.
Temp out the soymilk: It's important to make sure the soymilk is at room temperature before blending with the rest of the ingredients. This will help ensure they emulsify properly.
Add the ingredients to a container: If you’re using an immersion blender, a wide-mouth mason jar is perfect to add all of the ingredients to. If using a blender, pour all ingredients into the pitcher.
Blend the mayo: If using an immersion blender, place the blade at the bottom of the jar, then turn on and hold it until a thick white cream is formed. Then plunge it up and down until the entire batch is creamy. If using a blender, start on a lower speed, then crank up the power slowly as the ingredients emulsify.
Taste and store: Give the mayo a taste to see if you’ll need to adjust any salt or vinegar. If you used a blender, remove the mayo with a rubber spatula and transfer it into a sealed jar with a lid. Store in the fridge for 2 weeks.
Serving Suggestions
Enjoy your vegan mayonnaise on sandwiches, in salads, or in dips! Use it wherever you'd use standard mayo.
Stir some into this Lighter French Onion Dip to make it extra creamy and delicious.
Enjoy with vegan cheese in this awesome Creamy Pea Salad.
Use it as a spread on sandwiches. Check out these Vegan Sandwich recipes.
Make a high-protein Vegan Tuna Salad using this homemade condiment.
Turn it into a tasty Sriracha Aioli.
Use it a vegan tartar sauce - perfect with tofish and chips!
Tastes great mixed into Vegan Lobster Roll for a Maine classic.
Try it in some of these Mayonnaise Recipes!
Variations
Replace the vinegar with lime juice for a tangy refreshing flavor.
Freshly chopped herbs make a great zesty herb-flavored spread or dressing when mixed into the mayo.
Stir in some Old Bay Seasoning for a vegan 'fishy' taste!
Sprinkle in some cayenne, red chili flakes, or a squeeze of sriracha for spicy mayo.
Add a little Baharat spice blend for a Middle Eastern taste. Perfect on Persian Tofu Skewers.
Give it an Asian-inspired taste by stirring in a dash of toasted sesame oil and soy sauce.
Finely mince canned chipotle and stir it inside for a smoky chipotle mayo.
Storage
Storing: Store any leftover vegan mayo in an airtight container or tightly sealed jar for up to 2 weeks in the fridge.
Freezing: The texture of mayo does not freeze well as the oil will separate when defrosting. Therefore, freezing is not recommended
Top tips
While it seems like using any plant-based milk would be a good idea, it's been tested that soymilk is the best for making mayo as it contains natural emulsifiers that thicken the mayo the way that eggs would.
When purchasing your soymilk, make sure it is unflavored and unsweetened! You also need it to be at room temperature for best results.
Any vinegar will work in this recipe if you don’t have apple cider vinegar, just be aware that the taste may change depending on the flavor of the vinegar. White vinegar will work well, but balsamic will be too strong! Lemon juice makes an excellent substitute as well.
Letting the soymilk come to room temperature is very important, so do not skip this step or the mayo will not properly emulsify and blend together.
Be sure to taste the mayo after you blend it to adjust seasonings. The flavor will be best after it sits in the fridge for at least 30 minutes.
FAQs
While store-bought vegan mayo can have a variety of ingredients, homemade vegan mayo only contains soymilk, oil, salt, and vinegar.
We think so! Even without egg, this vegan mayo tastes just like the real thing and can be seasoned in whichever way you choose.
📖 Recipe
Easy Vegan Mayo
Equipment
Ingredients
- 1 cup neutral-tasting oil (250ml) I use canola, sunflower, vegetable etc.
- ½ cup unsweetened soy milk (120ml) 125 ml (at room temperature)
- 2 teaspoons apple cider vinegar or lemon juice
- ¼ teaspoon salt
Instructions
- Let the soy milk come up to about room temperature (so it’s the same temp as the oil). Add all ingredients to a large jug and blend with an immersion blender (or regular blender) until thick and smooth. It will only take a minute or so!
- Add all ingredients to a large jug or tall container and blend with a hand stick blender, starting at the bottom and working your way up, until thick and smooth. It will only take a minute or so!
- Taste and add more vinegar or salt, if required.
- Store in a clean lidded jar in the fridge for up to 2 weeks.
Video
Notes
- This recipe makes 1 ½ cups of vegan mayo.
- While it seems like using any plant-based milk would be a good idea, it's been tested that soymilk is the best for making mayo as it contains natural emulsifiers that thicken the mayo the way that eggs would.
- When purchasing your soymilk, make sure it is unflavored and unsweetened!
- Any vinegar will work in this recipe if you don’t have apple cider vinegar, just be aware that the taste may change depending on the flavor of the vinegar. Lemon juice makes an excellent substitute as well.
- Letting the soymilk come to room temperature is very important, so do not skip this step or the mayo will not properly emulsify and blend together.
- Be sure to taste the mayo after you blend it to adjust seasonings. The flavor will be best after it sits in the fridge for at least 30 minutes.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Claudia Lamascolo
Great I shared this with several friends and we all love this recipe!
Tavo
I never knew making vegan mayo was so easy! I loved the flavor!
Pam
This recipe is just perfect and it's so easy! Thanks for sharing it with us . (lovely photos too)
Maria
I believe Mayo is an important ingredient and it deserves to be enjoyed by all! Especially vegans! This is such a smart and easy to follow recipe, thanks for sharing.
Pam Greer
I love how easy this is to whip up from pantry ingredients! My go to vegan mayo!