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!
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!
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
- 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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- All all the ingredients to a bowl or measuring jug. Use an immersion (handheld) blender to blend it into mayonnaise.
- 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.
- This recipe makes around 1 and 1/2 cups of vegan mayo.
- Recipe inspired by Mother Nature Network.
- The fries served with the mayo are our baked potato fries!