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.
Shelby Schroder says
What is the function of the maple syrup? Will it make the final product taste slightly sweet? Is there a substitute if its crucial in the texture?
Alison Andrews says
It’s just a flavor balance thing, it doesn’t result in a sweet tasting mayo at all. However, you can leave it out or use something else.
Tawdra says
I followed this recipe exactly, with all the same ingredients, but it’s very very runny. It didn’t thicken at all. Any tips as to how to make it thicker–I can’t afford to toss it, so it must be saved!
Alison Andrews says
Hi Tawdra, do you mean it didn’t emulsify at all? If it’s just a little thin, then it may thicken up in the fridge. If it didn’t emulsify though, you can add more oil and try again. It’s important that your ingredients are all the same temperature, and if you have a hand blender, then start at the bottom and only when it’s emulsified then you can move the blender up and down to incorporate any oil sitting at the top.
Maria says
This was delicious! Such a quick and easy recipe. I added a clove of garlic (I kind of did a hybrid of this and the vegan aioli). I loved the flavour, someone who doesn’t have as strong an affinity for garlic might want to use half a clove instead though. I used an immersion blender but it was still pretty runny, is there a way to thicken this up? Has anyone else managed to do this?
Traci says
My husband and I are new vegans (5 months) and we LOVE your recipes. Question: I’m a huge fan of Best Foods Mayo (West Coast Hellman’s) and now their vegan version, but it’s a little sweet. Personally, I’ve never cared much for sweet mayo (not a Miracle Whip gal). How much sweetness does the maple syrup add? I’m concerned that if I leave it out or reduce it, I might have trouble adding it to an emulsified mixture. Thoughts?
Alison Andrews says
It really doesn’t add much sweetness at all, but you can also reduce it or omit it without an issue.
Donna says
Great flavor!
Only minor tweaks, if you’re interested: I used a total of 1cup oil, so I cutback 1T of oil. Used fresh lemon juice (because I had lemons), so then I had to cut the maple syrup a bit, since the lemons were very ripe. Also added 1/4t dijon mustard.
I’m so pleased with being able to make my own mayo! Thanks for the recipe.
Alison Andrews says
Awesome! Thanks for sharing Donna!
Laura says
I modified in a similar way. I used mostly lemon with a tad of red wine vinegar because it’s what I had on hand. I only had almond milk so I added about 1/4 cup of soaked cashews for the thick creaminess they provide as well as a small amount of heated cornstarch slurry which I cooled to room temp. I finished with dijon mustard and a tad bit of agave.
The only thing I’ll change next time is the kind of oil used. I used grape seed oil and some of my husband’s canola oil (don’t judge, lol) and the oil taste was a bit unpleasant for the first few days. I’ll def try the avocado or avocado/olive oil combination next time.
It did not separate after almost two weeks and I was able to use the remainder in a spinach artichoke dip. Thank you for this recipe!
Alison Andrews says
Thanks so much for sharing Laura!
Debbie says
I used a food processor and I didn’t follow the recipe to the T ( adjusted measurements a little – didn’t use as much oil and more milk) but the combination of favors were spot on for me. It didn’t look as ” whipped” as your pics (maybe I should’ve used my hand mixer) however, it was creamy enough for me.
Alison Andrews says
Thanks for sharing Debbie!
Julia says
Wow. I didn’t feel like running to the store and I used what I had on hand so there were some substitutes (sunflower oil, lime juice , oat milk). So it’s safe to say i had doubts about the outcome but it didn’t even take 10 seconds of blending for the perfectly creamy thick texture to form. And the taste is amazing (I added some mustard and pepper to taste)! Positively suprised,thank you – will be making this again and again. X
Alison Andrews says
So happy to hear that Julia! Thanks for the awesome review!
Chelsey says
This is incredible! This recipe will be saved and made over and over again! I did not have avocado oil at the time, so I strictly used olive oil, and although it was still great, I can see how the avocado oil would allow for a smoother, not so bold flavor. Thank you for the recipe! Avocado oil is on my grocery list!
Alison Andrews says
So glad it worked out well! Thanks for sharing! xo
Lynnita says
Can almond milk be substituted?
Ty,
Lynnita
Alison Andrews says
Yes, it is probably also an option, though it should also be unsweetened. 🙂
Nihcole says
I am a HUGE fan of Veganaise (Huge!) and this recipe is amazing. I will never buy a jar of Vegainaise ever again. I followed the recipe as written and the results have been consistent every time, and the mayo is just like Veganaise, I can’t tell the difference. Thank you so much for this recipe!
Alison Andrews says
So happy to hear this! Thanks so much for posting! 🙂
Henri says
Great recipe. I added Dijon mustard as an extra emulsifier and for more depth of flavour.
Alison Andrews says
Great! Thanks for sharing! 🙂
Isabelle says
Excellent recipe! Easy to prepare! Delicious!!! Difficult to resist to the temptation to taste it several times…
Thank you Alison for sharing.
Isabelle
Alison Andrews says
Thanks Isabelle! 🙂
Marie says
Hello,
I cannot wait to try this recipe! Every recipe I try from your blog always blows my mind and tastes amazing! However I don’t have avocado oil I only have rapeseed oil. Do you think this would work? Or should I just get some avocado oil? Thank you!
Alison Andrews says
Hi Marie, I think it will work fine, but it will have a different taste. It can be fun to experiment with different oils for this mayo anyway as you might like the taste of one more than the other! All the best and so happy you like the recipes! 🙂
Aaron Reid says
Any idea how long this will last without any preservatives?
I too am tired of buying really overpriced store bought vegan mayo but wouldn’t eat a full jar’s worth in a week so am wondering if it will last in the fridge, anyone know?
Alison Andrews says
Hi Aaron, it’s about 5 days in the fridge. We have a section on how to store the vegan mayo in the blog post. 🙂
Kern says
Ive still have a small amount left from the first batch I made. Its been about three weeks now and it appears as the day I made it. No separation. No flavor changes. Not spoiling.
Takia says
I’ve made this twice now and each time it tastes great however it’s only slightly less runny then the oil I’m using. It doesn’t break it looks creamy but it is absolutely a liquid. What am I doing wrong? I even bought an immersion blender just to make this mayonnaise.
Alison Andrews says
Hi Takia, if it’s creamy then it sounds like it is emulsifying? So I don’t think anything is wrong in that case. Are you making any substitutions of ingredients?
Connie says
You may need to add a little more oil. Mine did the same but as I added more oil it thickened up.
Iris says
Sometimes heat will affect the outcome. My apt was 82 degrees. My hand blender was too powerful so I pushed the button in the air and released it just as I plunged so that it mixed with less force. Remember that there will be air in the mixture so perhaps with cooling it in the fridge and the air being released maybe it mite stiffen up a little. I am not sure if adding just a little more oil would help or adding the oil tsp by tsp and not all at once? Or, maybe cooling it down in the fridge before adding the last two tablespoons????