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
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: ~1 and 1/2 cups
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.
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.
*Recipe inspired by Mother Nature Network.
*The fries served with the mayo are our baked potato fries!
- Category: Savory, Gluten-Free, Side
- Method: Blend
- Cuisine: Vegan
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
Tried this with oat milk and it worked out great! Gonna try adding mustard next time- great idea from the person who posted it.
★★★★★
Awesome Sarah! Thanks for sharing and the great review. 🙂
When using the immersion blender, put the blades at the BOTTOM of your mixing dish and then start blending on high (don’t lift yet!) until you get a really thick mayo. Then you can slowly lift the blender up through the mayo to give it one final whip. If you make other motions, like pumping or stirring in a circle, you won’t emulsify the ingredients. This is crucial.
This is the best way to get a consistently thick mayo. Remember, DON’T LIFT THE BLENDER FROM THE BOTTOM OF THE MIXING CUP or STIR UNTIL YOU SEE A THICK MAYO FORMED.
Hope this helps.
★★★★★
Im really having issues with this, i made it really good using the recipe the first time now every time i make it it comes out so watery…help!
Hi Hannah, that’s so weird, is there anything that you’re doing differently from the first time you made it?
Made Alison’s “magic mayonnaise” again tonight.
I used lemon juice instead of vinegar, rice bran oil instead of avo and added 1/2 tspn mustard.
It came out super thick and fluffy. My partner said it tasted friggin’ awesome and I agree.
Awesome! Thanks for sharing! 🙂
Hello! I would like to skip the maple syrup. Do you think the recipe will work out without it? Thank you in advance🥰🤗
I skipped the maple syrup and I thought it turned out great!
★★★★★
Thanks Kyra! 🙂
I have a fear of making mayo – fear that it won’t look like the pics and fear that the mix will separate. I think it’s called mayophobia and yes it definately is a real fear and that’s a real word. But fear not my friends. This recipe will not disappoint. It looked it exactly like the pics and did not separate. I’ve been eating it with everything since I made it yesterday. I will never go back to store bought mayo or tartare sauce ever again. This is just so darn good! Thank you Alison!
So glad it worked out! Thanks for posting Mia! 🙂
I just made this mayo and I love it!!
Beautiful color and texture! Thanks so much for the recipe 🙂
★★★★★
Wonderful! Thanks Kyra! 🙂
We just made this recipe in order to make your vegan ranch dressing recipe. I had some leftover so I spread some on a piece of whole wheat bread for the kids to try. Everyone loved it (ages 2-12)! Will use on veggie sandwiches. I zapped the soy milk for 15 seconds in the microwave (not sure it made much temperature difference), and also added all the ingredients except the oil to the blender cup. I started the blender then slowly added the oil. Came together perfectly! Just wanted to send my gratitude!
★★★★★
Thanks so much Erica! So happy to hear it was a success! 🙂
Hi could I ask how long would this keep in the fridge in a sealed container.
Around 5 days.
Hey Alison.
Is there a way I can make this shelf stable? Could I add xantham gum or something like that?
Hans
Hi Hans, I’m really not what additions would be needed to make it shelf stable. All the best!
Thanks so much for sharing this recipe. Just made it and it is so delicious! Really appreciate you sharing your knowledge.
Awesome Niki! So glad it came out well! 🙂
Thank you for sharing this recipe, I will attempt to make some today! I do not have an handheld immersion blender? Do you think it will work with a regular blender?
Thanks!
★★★★★
Hi Chris! I have made this in a blender successfully, using a Vitamix with variable speed and starting at slow speed. I think a handheld blender is a ‘safer’ option because handheld blenders are quite similar but full size blenders can vary a lot. But if you don’t have a handheld blender then use what you have, but see the tips in the post to have the best chance of it working out well. All the best! 🙂
Hello
I just made this and it is AWESOME!
Thanks
So happy to hear that! Thanks Gail! 🙂
Producers of avocado mayo are adding rosemary extract to extend shelf like. I have tried it, 2 or 3 drops are all that is needed and you don’t taste the rosemary,.
Great! Thanks for the tip! 🙂
This is the first time I’ve ever tried to make my own vegan mayonnaise. I followed the recipe to the note, with stellar results. A fraction of the cost of the store-bought varieties, which I’ll never buy again.
Don’t use rice milk, as I did the first time. It didn’t work and was the consistency of water!
★★★★★
So glad it worked out well! And thanks for the note about rice milk, very good to know! Thanks so much for sharing and the great review! 🙂
What about unsweetened coconut milk since you are adding a sweetener anyway. Coconut is naturally a little sweeter than soy. Concerned about the consistency?
If you try it let us know how it goes! 🙂
Dear Alison,
Can I use flax milk (plain) in place of the soy milk?
Thank you so much for your wonderful site with an abundance of compassionate recipes…
Carol
Hi Carol, I haven’t tried this with anything other than soy milk. I’m not really sure. I think it would work, but this recipe has unexpectedly turned out to be tricky for some people, so you can definitely try it but just know that it would be an experiment! So glad you like the blog and thanks so much for your lovely comments! 🙂
Dear Alison,
Thank you for your kind reply, and I did follow your good instructions… to simply follow the recipe as given… and it came out perfectly… thank you so much!
Wonderful! Thanks so much for updating us! 🙂
I tried a half recipe, so that in case it didn’t work out. Glad I did. I used avocado oil, unsweetened almond milk, apple cider vinegar, and agave nectar in a Vitamix. I put everything in except the oil, put it on medium, and drizzled the oil in slowly, Which is how I understand that you get things to emulsify. It emulsified beautifully, which is when I should have immediately turned the blender off. Seconds later it broke, the mayo, that is. I tried turning it up to high for a minute and that did nothing. I guess I will try again but now I just have some oily milk on my hands 🙁 guess I will try to use it for salad dressing.
★★★
Almond milk definitely does not work. I tried it several times using several recipes, all failed. Soy is apart thicker & we can not use it. If anyone can give me a soy alternative milk, it will greatly appreciated!!
My youngest is allergic to several of the ingredients in regular mayo. I also avoid his allergens. I made this in the single serve container using my ninja. I made half a batch. Worked great. I also didn’t remember to make the soy milk be room temp nor did I have maple syrup. This is a life changer. Thanks so much!!
★★★★★
So pleased to hear! Thanks so much for sharing and the awesome review! xo