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.
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!
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.
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.
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!
- All all the ingredients to a bowl or measuring jug.
- Use an immersion (handheld) blender to emulsify it into mayonnaise.
- 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.