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!
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.
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!
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!
If you don’t have an immersion blender, you can make this in a regular blender. However, don’t try and make it in a food processor or in an electric mixer, those won’t work. Your options are immersion blender or regular blender.
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.
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 – Rich, Thick and Creamy!
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Prep Time: 5 mins - Total Time: 5 mins
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Yield: ~1 and 1/2 cups -
Category: Dip, Savory, Gluten-Free, How To -
Cuisine: Vegan
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.
- Alternatively, place all the ingredients into the jug of a regular blender and 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.
*Recipe inspired by Mother Nature Network.
*The fries served with the mayo are our baked potato fries!
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
Rich and creamy delight!
★★★★★
This is a great recipe. Since I can not have almonds, do you think that this recipe would work with coconut or cashew milk? Also, for how long it will last in the fridge? Thank you!
Hi Mila, I have not tried it with any other milk other than unsweetened soy milk so can’t say for sure, but I definitely think it’s worth a try with unsweetened cashew milk, I think that would likely be a better option than coconut in terms of being more neutral flavored. Let us know how it goes! š
I finally tried it! Perfect! I had tried the bbc vegan mayo with chickpea water, but thats not for me – my body refuses beans and peas too, besides the recipe worked only every second time. Here I used regular soya milk and also just a regular oil. And then added mustard. Perfect. Will eat ton of fries tonight <3
Perfect as always!
I had never done mayo (any kind) and was definitely surprised by how easily it’s texture could be achieved.
I did use olive oil (not extra virgin though) only, because this was a last minute idea for dinner and the only other oil I had was coconut which would probably leave a heavier taste. It worked perfectly! I added a little bit of powdered garlic and pepper at the end and the taste and consistency were spot on.
Thank you so much!
★★★★★
Hi Jane, thanks so much for sharing! So glad to hear it was good with olive oil. Weirdly enough I hadn’t even thought about coconut oil, I only had in mind the ‘liquid’ type oils when making this, but I think that was a good call there, I don’t think that would work well somehow! Maybe it would be fine, I don’t know, but I think olive oil was a better choice anyway, thanks so much for posting! š
It’s very hot where I live so coconut oil is liquid at room temperature š
Will definitely try with avocado oil though.
★★★★★
Not sure what I did wrong. I followed the recipe and blended until the motor on my blender just about died but the mayo never thickened. Help!!!!
I’m not sure what went wrong, I tested this recipe in both a regular blender and with an immersion blender. One of the things that can go wrong is if the ingredients are not at room temperature, but other than that I am not sure what else would cause it not to emulsify. Sorry to hear it didn’t work out.
The consistency was perfect. But I didn’t have avocado oil so I used coconut oil which made it just taste like coconut .
★★★★★
Hahaha, yes I can imagine that would happen with coconut! But glad to hear that it still worked, I wasn’t sure if it would work with coconut oil! š
Do you think I can sub apple cider vinegar?? My daughter has a corn allergy so she cannot have white vinegar.
Hi Bern, I’m not sure if apple cider vinegar would be a good flavor blend here. You could definitely use it, I am just worried it might not taste good, alternatively you can just leave out the vinegar altogether.
Hi there, this sounds great. Could you use coconut cream instead as Iām not a big fan of soy? Thanks
Hi Briana, it might work, but I’m not sure! Let us know how it works out if you try it. š