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
Ingredients
- 1 cup (240ml) Avocado Oil
- 1/2 cup (120ml) Unsweetened Soy Milk
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
- 2 tsp Distilled 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.
Video
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.
- This recipe makes around 1 and 1/2 cups of vegan mayo.
- Recipe inspired by Mother Nature Network.
- The fries served with the mayo are our baked potato fries!
This is SO delicious. I love it, far better than regular mayo. It kept really well too, like four days and it was just as delicious. Thank you so much for sharing this recipe, so happy :-))
Wonderful! Thanks so much Emma!
I tried this with homemade cashew milk because I can’t have soy. Unfortunately I just ended up with a sauce. I will say it tastes remarkably like mayo! I’m going to try a few things to see if I can get it to thicken up, I really love the flavor!
Oh, I also need it to be sugar free so I omitted the maple syrup. Perhaps there’s some magical reaction between soy and maple syrup that I’m not aware of?
Hi Dawn, my guess would be the cashew milk. We do have a vegan mayonnaise recipe that doesn’t require any plant milk, that might work out better.
Hey Alison! Greetings from the Philippines! I made this mayo yesterday and it came out literally THE BEST mayo I’ve ever tasted ever ever ever! My friends went wild about it, too. Easily their favorite mayo. So I bookmarked your recipe right away. This will be my go-to mayo recipe! Thank you!
I did notice this morning, however, that my mayo went super hard, almost like a hard butter! Could it be because I overmixed it yesterday, or because my refrigerator is just too cold? Any clue how to troubleshoot that one?
Anyway, I guess the ingredients are affordable enough that I can make mayo on the day when I need it. Whatever is left and happens to harden can be “sacrificed,” as it were, but I think it’s worth the sacrifice. I just hope I don’t have to!
Whatever advice you can offer, I’d super appreciate it! Thank you, Alison!!! 🙂
Hi Mark! So glad you loved the mayo! I have never had that happen where it goes super hard in the fridge so I’m not sure! I don’t think you over-mixed it because if it was good on the day then you did everything right. It sounds like it is most likely your fridge (or where the mayo was placed in your fridge) that caused that. See if leaving it on the countertop and letting it come to room temperature may just fix it. You could try placing it in a less cold part of the fridge (usually the front of the fridge) when you put it back in. All the best! 🙂
OMG! The easiest and tastiest mayo I have ever made. Amazing!
Thanks so much Masha!
Love this recipe, so easy and so delicious. Made two batches so far. The first batch I added a chipotle sauce and it was delicious, the second batch I added ranch seasoning and hit it out of the ball park both times !! Thanks
That sounds awesome Ralph! Thanks for sharing!
After reading the comments using oat milk and trying it myself, I believe that’s one you can’t use. I tried twice to make this and I just couldn’t get it to thicken. The second time I tried using less oat milk and that didn’t work either. I’m anxious to try this recipe after hearing how good it is, so next time I’ll use soy milk.
Thanks for sharing Mikki! Sorry to hear it wasn’t working out well. Soy milk definitely works GREAT so hope it will be a success next time. 🙂