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.
Mia says
This is my go to mayo recipe 🙂
I use lemon instead of vinegar and add 1/2 tspn dried mustard powder. Just seems to make the flavours pop!
Dawn Pereira says
This looks yummy. Can I replace the vinegar with fresh lemon juice? And if so, how much should I use? – Thank you!
Alison Andrews says
Hi Dawn, you can, it will change the flavor though! You can use the same amount as the vinegar or reduce it so that it doesn’t taste too lemony. 🙂
dawn says
Thanks. I just tried it using unsweetened coconut milk and lemon juice instead of vinegar. Unfortunately, it did not form like mayo. still liquid. But I’m sure if I followed your recipe to the T, it would have worked
Alison Andrews says
Hi Dawn, do you have a handheld/stick blender? You can try again to get it to emulsify using a handheld blender, which works best for this recipe. All the best! 🙂
Tiz says
Haven’t tried this yet but looks good. I’m not vegan myself but trying to reduce animal consumption here and there.
A tip for the stability issue is a bit of xanthan gum which will stop it splitting and also extend the shelf life. It’s a pretty easy to get hold of ingredient, especially online. Make sure it’s a vegan one as non-vegan versions also exist.
Alison Andrews says
Thanks for the tip Tiz. 🙂
Cristina says
Hi Alison! I’m out of soy milk — can I use homemade cashew milk?
Alison Andrews says
Hi Cristina, I haven’t tried this with cashew milk but I don’t really see why it wouldn’t work. All the best! 🙂
Nicole says
Decided to start making my own mayo. Tired of waiting for Just Mayo to come back to stores and tired of paying $6.00 for Veganaise. This was so easy! I’m never buying mayo again. The first time I made it I used the smoothie attachment on my blender because I didn’t have a stick blender. It just turned to pancake batter. So I went to Walmart and bought a $20.00 stick blender and it turned the 2nd batch into mayo in about 30 seconds! My meat/dairy eating mother said it was good and tasted just like regular mayo. I love it. It was great on a sandwich. Going to use for creamy salad dressings. Thank you for recipe!
Alison Andrews says
Thanks so much for sharing Nicole! And for the awesome review. It definitely seems like a stick blender is a crucial part of it. 🙂
Isabelle says
Hi Alison. How long can this mayo be stored in the refrigerator? Thank you.
Alison Andrews says
5 days in the fridge. 🙂
Sarit says
I used Flax milk with protein. It worked great. I am surprised how much it tastes like real mayonnaise. I think the maple syrup gives it a strange taste though. I will eliminate it from the next batch. Thanks for the recipe! It’s great.
Alison Andrews says
Glad to hear that worked well! Thanks for sharing Sarit. 🙂
Sarah says
Tried this with oat milk and it worked out great! Gonna try adding mustard next time- great idea from the person who posted it.
Alison Andrews says
Awesome Sarah! Thanks for sharing and the great review. 🙂
KENDRA says
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.
hannah says
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!
Alison Andrews says
Hi Hannah, that’s so weird, is there anything that you’re doing differently from the first time you made it?
Mia says
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.
Alison Andrews says
Awesome! Thanks for sharing! 🙂
Stely says
Hello! I would like to skip the maple syrup. Do you think the recipe will work out without it? Thank you in advance????????
Kyra says
I skipped the maple syrup and I thought it turned out great!
Alison Andrews says
Thanks Kyra! 🙂
Mia says
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!
Alison Andrews says
So glad it worked out! Thanks for posting Mia! 🙂
Kyra says
I just made this mayo and I love it!!
Beautiful color and texture! Thanks so much for the recipe 🙂
Alison Andrews says
Wonderful! Thanks Kyra! 🙂
Erica says
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!
Alison Andrews says
Thanks so much Erica! So happy to hear it was a success! 🙂