Rich and thick vegan mayo made with 6 easy ingredients and ready in 5 minutes from start to finish! Ultra creamy, with just the right amount of tangy, this is so good you won’t believe you made it yourself!
This vegan mayo is like magic really. You just put 6 easy ingredients into a jug, blend it up with an immersion blender and like magic, you have vegan mayo!
The first time I made it I could barely believe it could be possible and when it all just worked I was so excited!
I have since tried all kinds of combinations (not all were super successful!) but this recipe is a sure winner!
How To Make Vegan Mayo
Avocado oil is the base of this recipe and I really love it for this as it’s a wonderfully neutral flavored oil. I also tried canola oil and it was also good but not nearly as good as the avocado oil.
I mixed in a bit of olive oil for flavor balance and that worked really great.
I don’t think using olive oil alone would be a good fit for this though I didn’t try that out, just reading other reviews I believe the taste can be a bit strong.
So to make this recipe you just add avocado oil, unsweetened soy milk, olive oil, salt, white vinegar and maple syrup to a measuring jug and blend it with an immersion blender. It emulsifies beautifully into thick, creamy mayo!
Egg replacement?
There is no ‘egg replacement’ in this recipe! Other vegan mayonnaise recipes tend to use aquafaba but this recipe doesn’t use that.
However! I actually have another vegan mayonnaise recipe that uses aquafaba, the result was so different that it warranted me doing TWO mayonnaise recipes for this blog. This recipe is thick and very mayonnaise-y, the other one that uses aquafaba is thinner and more like a salad cream.
This recipe uses unsweetened soy milk and that provides the thickness that together with the oil creates this super thick vegan mayo that’s pretty much identical to what you would buy at the store!
This vegan mayo is divine as a dip for your chips, as a spread, as a salad cream or dressing, or wherever a mayonnaise is required!
How To Store Vegan Mayo
The only issue with homemade mayonnaise vs store-bought is that it doesn’t have the long shelf life. This vegan mayo will last around 5 days in the fridge. The oils are very stable, but the non-dairy milk is not.
So if you’re not a big mayo eater, then maybe make a half batch!
The mayo does tend to separate a bit in the fridge, don’t worry about that, just give it a stir and it’s good to go!
Troubleshooting!
I tried this with an immersion blender and in my regular blender, which is a Vitamix. My Vitamix is one with a speed control, so I start at slow speed.
I haven’t had a problem with my mayo emulsifying using either the immersion blender or my Vitamix, starting at slow speed.
I did have a terrible problem when I tried to do it in a stand mixer, it would not emulsify at all, no matter what speed setting I had it on. But that batch was saved when I just put it into a bowl and used the immersion blender to emulsify it.
I also was not able to make it emulsify when trying it out in a food processor.
I think the most consistent results are going to come about from using an immersion blender. Since all things are definitely not equal with regular full size blenders, but they are quite similar across brands of immersion blenders, this is going to be the most reliable way of making it.
Also, as mentioned, I was able to ‘fix’ a batch that would not emulsify in a stand mixer by using the immersion blender.
So if you think homemade mayo’s are in your future (and lots of soups!) then an immersion blender is a very worthwhile purchase. And usually inexpensive too.
Your ingredients should also be at room temperature, if one of your ingredients (like your non-dairy milk) is cold from the fridge and your oil is room temperature, then that can cause this recipe to not work properly. So everything needs to be room temperature.
It is crucial that your soy milk be unsweetened. I tried a batch with regular soy milk and there was a very odd after-taste. Even though we do add a little sweetener in to this (a little maple syrup) that doesn’t seem to have the impact that sweetened soy milk does, so make sure your milk is unsweetened.
Unsweetened almond milk is likely an option as well, though I haven’t tested it. It would most probably lead to a thinner mayo since almond milk is a much thinner consistency than soy milk so that is something to consider.
So I hope you will love this vegan mayo! It is:
- Thick and rich
- 6-Ingredients
- Ready in 5-Mins
- Super Easy
Store it in a sealed jar in the fridge where it will stay good for about 5 days.
For more easy vegan DIY recipes, check out these great options:
- Vegan Mozzarella
- Simple Vegan Cashew Cream
- Homemade Vegan Butter
- Vegan Nutella
- Homemade Oat Milk
- Homemade Cashew Milk
So let us know what you think of this easy vegan mayo in the comments! Rate the recipe too please, it’s so helpful! Thank you!
Sign up to our email list for a fabulous (and free!) recipe ebook and to stay updated with all our latest recipes as they’re posted to the blog!
Vegan Mayo
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: ~1 and 1/2 cups
Print Recipe
Pin RecipeDescription
Rich and thick vegan mayo made with 6 easy ingredients and ready in 5 minutes from start to finish! Ultra creamy, with just the right amount of tangy, this is so good you won’t believe you made it yourself!
Ingredients
- 1 cup (240ml) Avocado Oil*
- 1/2 cup (120ml) Unsweetened Soy Milk*
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
- 2 tsp White Vinegar
- 1 Tbsp Maple Syrup
Instructions
- All all the ingredients to a bowl or measuring jug. Use an immersion (handheld) blender to blend it into mayonnaise.
Notes
*You can use different oils other than avocado oil with varying taste results.
*It is crucial that the non-dairy milk be unsweetened, using a regular sweetened variety gave this a very odd taste.
*Ingredients must all be at room temperature otherwise this recipe may not work out as intended.
*There are tips in the blog post above to help you get the best results from this recipe.
*Recipe inspired by Mother Nature Network.
*The fries served with the mayo are our baked potato fries!
- Category: Savory, Gluten-Free, Side
- Method: Blend
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Tbsp
- Calories: 90
- Sugar: 0.5g
- Sodium: 56mg
- Fat: 9.8g
- Saturated Fat: 1.1g
- Carbohydrates: 0.7g
- Fiber: 0g
- Protein: 0.3g
Keywords: vegan mayo
Any idea how long this will last without any preservatives?
I too am tired of buying really overpriced store bought vegan mayo but wouldn’t eat a full jar’s worth in a week so am wondering if it will last in the fridge, anyone know?
★★★★★
Hi Aaron, it’s about 5 days in the fridge. We have a section on how to store the vegan mayo in the blog post. 🙂
I’ve made this twice now and each time it tastes great however it’s only slightly less runny then the oil I’m using. It doesn’t break it looks creamy but it is absolutely a liquid. What am I doing wrong? I even bought an immersion blender just to make this mayonnaise.
Hi Takia, if it’s creamy then it sounds like it is emulsifying? So I don’t think anything is wrong in that case. Are you making any substitutions of ingredients?
This is my go to mayo recipe 🙂
I use lemon instead of vinegar and add 1/2 tspn dried mustard powder. Just seems to make the flavours pop!
This looks yummy. Can I replace the vinegar with fresh lemon juice? And if so, how much should I use? – Thank you!
Hi Dawn, you can, it will change the flavor though! You can use the same amount as the vinegar or reduce it so that it doesn’t taste too lemony. 🙂
Thanks. I just tried it using unsweetened coconut milk and lemon juice instead of vinegar. Unfortunately, it did not form like mayo. still liquid. But I’m sure if I followed your recipe to the T, it would have worked
Hi Dawn, do you have a handheld/stick blender? You can try again to get it to emulsify using a handheld blender, which works best for this recipe. All the best! 🙂
Haven’t tried this yet but looks good. I’m not vegan myself but trying to reduce animal consumption here and there.
A tip for the stability issue is a bit of xanthan gum which will stop it splitting and also extend the shelf life. It’s a pretty easy to get hold of ingredient, especially online. Make sure it’s a vegan one as non-vegan versions also exist.
Thanks for the tip Tiz. 🙂
Hi Alison! I’m out of soy milk — can I use homemade cashew milk?
Hi Cristina, I haven’t tried this with cashew milk but I don’t really see why it wouldn’t work. All the best! 🙂
Decided to start making my own mayo. Tired of waiting for Just Mayo to come back to stores and tired of paying $6.00 for Veganaise. This was so easy! I’m never buying mayo again. The first time I made it I used the smoothie attachment on my blender because I didn’t have a stick blender. It just turned to pancake batter. So I went to Walmart and bought a $20.00 stick blender and it turned the 2nd batch into mayo in about 30 seconds! My meat/dairy eating mother said it was good and tasted just like regular mayo. I love it. It was great on a sandwich. Going to use for creamy salad dressings. Thank you for recipe!
★★★★★
Thanks so much for sharing Nicole! And for the awesome review. It definitely seems like a stick blender is a crucial part of it. 🙂