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.
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.
- 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 (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.
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.
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.
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!
Vegan Mayo
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
Instructions
- All all the ingredients to a bowl or measuring jug.
- Use an immersion (handheld) blender to emulsify it into mayonnaise.
Video
Notes
- 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.
Rose Winebrenner says
Hi, this looks really good. Can I substitute honey for maple syrup? Thanks!
Alison Andrews says
Hi Rose, sure that should be fine! 🙂
Gill says
Oh dear, I tried this today but it just will not emulsify. How long would you say you should need to blend it before it starts to thicken? I used rapeseed oil as this was all I had in the house (other than coconut oil); could this be why it didn’t work?
Also, can anyone suggest an alternative use for the resulting mixture rather than just tipping it away? Thanks in advance.
Alison Andrews says
Hi Gill, it should be immediate. If you watch the video, we didn’t speed that up, it starts blending and it almost immediately starts turning into mayo. Any oil should really work. I’m not sure why it didn’t! Did you use a regular blender or an immersion blender? Don’t throw the mix out, you can try and save it. I have managed to emulsify a mix that I tried to make (and failed) in a stand mixer. I then moved it to a bowl and used the immersion blender and it worked. Maybe just leave the mix for a bit and come back to it and try again.
Charlie says
Hi Alison, Great recipe. I added a tsp of Dijon mustard and cracked pepper to mine. Thanks for being here with these great recipes.
Alison Andrews says
Awesome, sounds delicious! Thanks so much for sharing! 🙂
Danielle says
Mine turned out really badly. I’m not sure what happened. I followed the recipe exactly, used a regular blender and everything was at room temp. But it tasted God awful and the consistency is like watery oil. Such a waste, what could have gone wrong?
Alison Andrews says
So sorry to hear that Danielle, I can’t imagine what went wrong. I have never had this not work (with a blender, when I tried with a hand mixer it didn’t work!) so it’s very hard to speculate about why.
Jackie says
Amazing! I can’t believe how easy it is to make your own mayo and this recipe tastes as good if not better than anything I can buy. Love it. Thanks.
Alison Andrews says
It really is so easy! So glad you enjoyed it and thanks for the great review. 🙂
CJ says
Mine didn’t get thick and creamy like your photo. It’s super runny like plain oil. What happened? The only thing different is I added a few more spices to make like a ranch flavor.
Alison Andrews says
Hi CJ, the ingredients all need to be at room temperature and it has to be made with either a hand blender (ideal) or a regular blender it can’t be made any other way, food processor or electric mixer will not work. I have never had it not work out when these crucial factors are adhered to, so other than that I don’t know what might have gone wrong.
CJ says
Yes everything was room temp. And I used s blender not a hand mixer or food processor.
Callan says
I made this, the consistency was perfect. However if caution anyone making it not to use extra virgin avocado oil, it turns out green and avocado flavoured
Alison Andrews says
Oh! Interesting! Thanks for sharing that info Callan.
Briana says
Hi there, this sounds great. Could you use coconut cream instead as I’m not a big fan of soy? Thanks
Alison Andrews says
Hi Briana, it might work, but I’m not sure! Let us know how it works out if you try it. 🙂
Bern says
Do you think I can sub apple cider vinegar?? My daughter has a corn allergy so she cannot have white vinegar.
Alison Andrews says
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.
Heather says
The consistency was perfect. But I didn’t have avocado oil so I used coconut oil which made it just taste like coconut .
Alison Andrews says
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! 🙂
Jessica says
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!!!!
Alison Andrews says
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.
Skylar says
You wouldn’t be able to use a vitamix blender then?
Alison Andrews says
You can. I have tested it with both hand blender and vitamix.
Jane says
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!
Alison Andrews says
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! 🙂
Jane says
It’s very hot where I live so coconut oil is liquid at room temperature 🙂
Will definitely try with avocado oil though.
Baiba says
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
Mila says
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!
Alison Andrews says
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! 🙂
Anna Andrews says
Rich and creamy delight!