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    Home » Sides

    Vegan Mayo (Thick and Creamy)

    Published: May 22, 2018 Updated: Sep 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Mayo

    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!

    Vegan mayo in a glass jar with a spoon.

    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.

    Vegan mayo in a glass jar with a spoon.

    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.
    Ingredients for making vegan mayo in a glass measuring jug with an immersion blender ready to blend.
    • Blend it with an immersion blender.
    Vegan mayo being blended in a glass measuring jug with an immersion blender.
    • It emulsifies beautifully into thick, creamy mayo! 
    Freshly blended vegan mayo in a glass jug.

    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.

    A spoonful of vegan mayo above a glass jar of mayo.

    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.

    A spoonful of vegan mayo above a glass jar of mayo.

    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.
    Chip dipping into a glass jar of mayo.

    More Vegan Staple Recipes

    1. Vegan Cashew Cream
    2. Homemade Vegan Butter
    3. Vegan Nutella
    4. Homemade Oat Milk
    5. Vegan Heavy Cream Substitute
    6. Vegan Parmesan

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mayo in a glass jar with a spoon.

    Vegan Mayo

    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!
    4.87 from 58 votes
    Print Pin Rate
    Course: Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 24
    Calories: 90kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    Instructions

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

    Video

    Notes

    1. You can use different oils other than avocado oil with varying taste results.
    2. It is crucial that the soy milk is unsweetened, using a regular sweetened variety gave this a very odd taste.
    3. Don’t switch out the soy milk for another non-dairy milk. Soy milk emulsifies very well and other plant milks may not. 
    4. Ingredients must all be at room temperature otherwise this recipe may not work out as intended.
    5. The best results in this recipe come from using an immersion blender (handheld blender).
    6. This recipe makes around 1 and ½ cups of vegan mayo. 
    7. Store your vegan mayo in a sealed jar in the fridge where it will stay good for around 5 days.
    8. The fries served with the mayo in our photos are our baked potato fries.

    Nutrition

    Serving: 1Tbsp | Calories: 90kcal | Carbohydrates: 0.7g | Protein: 0.3g | Fat: 9.8g | Saturated Fat: 1.1g | Sodium: 56mg | Sugar: 0.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Geo says

      May 31, 2023 at 10:31 pm

      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 🙂5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 06, 2023 at 1:58 pm

        Thanks for sharing your experience Geo! So glad it turned out good! 🙂

        Reply
    2. Lisa says

      May 24, 2023 at 1:25 am

      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.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 3:10 pm

        So glad you enjoyed the recipe Lisa! Thanks for your great review!

        Reply
    3. Bronya says

      April 07, 2023 at 3:07 am

      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?5 stars

      Reply
    4. Anne Temple says

      February 03, 2023 at 7:43 pm

      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!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 3:08 pm

        That’s so cool Anne! Thanks for your review!!

        Reply
    5. Anne Temple says

      February 01, 2023 at 11:59 pm

      I am going to try this with cashew milk or almond milk – don’t have soy. Have you used either with any success?

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 3:07 pm

        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.

        Reply
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