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!
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Vegan Mayo
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: ~1 and 1/2 cups
Description
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
I cannot express how excited I am about this! I have had to cut out eggs, ALL legumes, AND sunflower oil, which has eliminated all commercially available mayonnaise substitutes and I had no idea how to replace it in recipes that I love. Oh happy day! Thank you so much and I can’t wait to try it!
Awesome Amy! Hope you love it! 🙂
Can this mayo be used for baking, like in spinach avocado dip?
Yes, once it’s emulsified, you can use it the same way you would any mayo.
Holy cow. Who knew it was this simple and so much better than store bought. THANK YOU!!!
★★★★★
Yay! Thanks for the great review Kate!
Thank you for this recipe. I was excited to try it because I can’t eat eggs or soy. I use oat milk and white wine vinegar and hoped that would work out. The flavour was good and it amplified well, but it was very runny, more like a creamy salad dressing, which it will be good for! If anyone has any thoughts about what I can do to get this to thicken I would appreciate it. Maybe less oat milk?
★★★★
Hi Lynn, you could try it with less oat milk. As you can see ours was pretty thick, so I’m thinking the thinner consistency was from using a different milk and in that case perhaps using less will help to thicken it.
Add pea protein. I’m trying to find a recipe to duplicate the “Just Mayo” that is no longer available. It has pea protein in it.
Could this recipe be cut in half? Not sure there is enough volume. Looks great!
★★★★★
Yes you can halve it!
Didn’t emulsify for me. Just wasted avocado oil unfortunately
I tried your method but use coconut cream instead..
It was really good and silky..
awesome…
Thanks for sharing some great ideas
★★★★★
Can you use vegetable oil for this?
First time I tried it failed but i figured it was because i mixed oil and milk NOT at room temperature, my assumption was that when mixed they would exchange temperature and be at an even temperature so it wouldn’t make a big difference. I was also suspecting the amount of milk, and the type of milk (I buy oat). The overall taste was good but very liquid.
Second time though I only tried to whip vegetable oil and it STILL wouldn’t cream or rise. It remains liquid. I figured if it was the milk’s fault I’d be able to cream the oil and add milk little by little to get a decent texture. Didn’t work though. I don’t know what to do really. I once made mayo with eggs and oil and it was pretty easy but without eggs I can’t seem to figure it out. So, is it the vegetable oil’s fault?
I don’t think it’s that, we have tried the recipe with different oils and it all worked fine, the only difference was in the taste.
Your recipes are the best of vegan world. Thank you so much! 👏🏻❤
Thanks so much Fabiana!
Maybe the higher protein in soy milk helps the emulsifying process? Maybe that’s why my almond milk bombed out
I tried it with soy and it emulsified in three seconds- love it! Exciting discovery !
Awesome!
Easy,tasty,good directions,used bonsoy rapeseed dill flower flavour oil,apple cider vinegar mustard.
Your recipe is tops and very easy to add, subtract etc ,thank you. Jonny
★★★★★
Thank you so much! 🙂
I didn’t have avocado oil, so it worked with sun flower oil perfectly! Your blog is my first (and mostly only one) I visit when I need a new vegan recipe. I know it will always be a hit. Thank you so much guys.
★★★★★
Thank you so much Eva, that is awesome to hear! 🙂
6 stars! Best mayonnaise recipe ever! So easy and tasty! I make my own soy mild and it worked perfectly. In my second attempt I left the maple syrup out, added garlic and some lemon juice instead of vinegar and it worked as well, so delicious! Thanks so much for your amazing work!!!
★★★★★
Awesome! Thanks so much Carolina!