This vegan mayo is rich and creamy, made with 6 easy ingredients and ready in 5 minutes. It’s so good you won’t believe you made it yourself!
This vegan mayo is like magic. You just put 6 easy ingredients into a measuring 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 was 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.
It’s a super thick and creamy vegan mayo that’s pretty much identical to what you would buy at the store.
It’s divine as a dip for your chips, as a spread, as a salad cream or dressing, or wherever a mayonnaise is required.
Ingredient Notes
Avocado oil – forms the base of this recipe and I really love it for this as it’s a wonderfully neutral flavored oil. I have tried this recipe with canola oil and it was also good but not nearly as good as the avocado oil.
Olive oil – I mixed in a bit of extra virgin olive oil for flavor balance and that worked really great.
Unsweetened soy milk – emulsifies with the oil to create this thick and creamy mayo. It is crucial that it’s 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 to this (maple syrup) that doesn’t seem to have the impact that sweetened soy milk does, so make sure your soy milk is unsweetened. Soy milk is also a great emulsifier, so other plant-milks may not work well in this recipe.
How To Make Vegan Mayo
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add avocado oil, unsweetened soy milk, olive oil, salt, distilled white vinegar and maple syrup to a measuring jug.
- 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 (chickpea water) 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.
Storage Tips
Store your vegan mayo in a sealed jar in the fridge where it will stay good for around 5 days.
It doesn’t have the long shelf life that store-bought mayonnaise has. So if you’re not a big mayo eater, then 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
Does Not Work: Stand Mixer and Food Processor
- I tried this in my stand mixer and it would not emulsify at all, no matter what speed setting I had it on. The batch was saved when I moved it to 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.
Works: Variable Speed Vitamix
- I tried this in my regular blender, which is a Vitamix. My Vitamix is one with a speed control, so I start at slow speed and my mayo emulsified without any issues.
Best Results: Immersion Blender
- The most consistent results are achieved with an immersion blender. All things are not equal with regular full size blenders. However, immersion blenders are quite similar across brands so this is the most reliable way of making it.
- 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.
- If you try it in your full size blender and have any trouble with it emulsifying then move it to a bowl and use the immersion blender to ‘fix’ the batch.
Room Temperature Ingredients:
- Your ingredients should all 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 make sure everything is at room temperature before you get started.
More Vegan Staple Recipes
- Vegan Cashew Cream
- Homemade Vegan Butter
- Vegan Nutella
- Homemade Oat Milk
- Vegan Heavy Cream Substitute
- Vegan Parmesan
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mayo
Ingredients
- 1 cup Avocado Oil (240ml)
- ½ cup Unsweetened Soy Milk (120ml)
- 1 Tbsp Olive Oil Extra Virgin
- ½ 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 emulsify it into mayonnaise.
Video
Notes
- You can use different oils other than avocado oil with varying taste results.
- It is crucial that the soy milk is unsweetened, using a regular sweetened variety gave this a very odd taste.
- Don’t switch out the soy milk for another non-dairy milk. Soy milk emulsifies very well and other plant milks may not.
- Ingredients must all be at room temperature otherwise this recipe may not work out as intended.
- The best results in this recipe come from using an immersion blender (handheld blender).
- This recipe makes around 1 and ½ cups of vegan mayo.
- Store your vegan mayo in a sealed jar in the fridge where it will stay good for around 5 days.
- The fries served with the mayo in our photos are our baked potato fries.
Thanks for the recipe. It made a great base for experimenting. Below is my experience:
I followed the recipe precisely (including room temp milk) but used all olive oil with a bit of EVOO, and ended up with a curdled milk suspension in oil. No amount of immersion blending worked. It sorta kinda tried to homogenize but would not.
So I added a ¼ tsp mustard seed (since that’s an emulsifier) and that sorta helped, but still mostly an oil suspension and not mayo.
About to give up, I added even more (cold) soy milk and voila, that worked like magic.
We use westsoy unsweetened milk which makes great yogurt, soft cheese, etc. so I don’t think it’s the milk. I do think the milk should be colder than room temp, but maybe that was just me.
But from my experience a 1 to 1 ratio of oil to (cold-ish) milk worked perfectly and the ¼ tsp mustard seed didn’t hurt at all 🙂 (I didn’t want mustard mayo, so you cannot taste it at all).
Thanks again for the recipe. Vegan mayo had been my white whale, until now 🙂
Thanks for sharing your experience Geo! So glad it turned out good! 🙂
Just made this as an emergency mayo because we ran out of store-bought vegan mayo. I followed your directions exactly, and the mayo turned out perfectly. We will never go back to store bought again! Thanks for the recipe.
So glad you enjoyed the recipe Lisa! Thanks for your great review!
Amazing. Before I made this recipe, I tried another recipe which was almost the same, but used apple cider vinegar. Perhaps it was because the apple cider vinegar I used was one with a mother and very strong, I’m not sure, but the mayonaisse was very thin and separated completely in the fridge. When I tried starting again with white wine vinegar, there it was, thick and yummy. What’s more, when I was trying to fix my original mayonaisse, I read that adding a mayonaisse that remained liquid, to a tablespoon of one that had worked, slowly, could make the whole lot work. It did. My only problem is that now I have too much mayonaisse. Could I freeze it?
I made your recipe yesterday and then today I decided to make a cake recipe that needed ricotta cheese (sorry — not vegan) and I only had half of the amount I needed so I used 3/4 cup of your mayo in the recipe and wow — was it ever good and moist!!!! Who knew!
That’s so cool Anne! Thanks for your review!!
I am going to try this with cashew milk or almond milk – don’t have soy. Have you used either with any success?
Hi Anne, Don’t switch out the soy milk for another non-dairy milk. Soy milk emulsifies very well and other plant milks may not.