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.
Shannah Urbauer says
Didn’t work at all with oatmeal milk. Never thickened up.
Munci says
Can I add some chipotle peppers with Adobe sauce? Do I need to adjust any ingredients and will it still come out thick?
Alison Andrews says
I would make the mayo first and then add in your additions.
April says
Hi,
This looks great and I can’t wait to try it! How do I store and how long will it last after preparing it?
Thanks!
Alison Andrews says
Store in the fridge for around 5 days.
Astrid says
Hi Alison
I only have a NutriBullet, do you think it will work?
I’m desperate to make my own mayo, but we are travelling and to buy all the appliances doesn’t make sense.
Thank you.
Alison Andrews says
Hi Astrid, I don’t have any experience with a nutribullet but we were able to make this in a blender, but ours is a variable speed blender. If you read the other comments though, Ana suggests adding the oil last and slowly to a blender to get it to emulsify. All the best!
Robyn says
Delicious! I added some garlic and whole grain mustard to it as well.
Alison Andrews says
Awesome! Thanks Robyn!
Ana says
If you make vegan mayo on a standing blender, just add the oil last and slowly and it will emulsify. Don’t need a bunch of different kitchen appliances.????????
Linda says
Hello, has anyone tried this with coconut or oat milk? And possibly macadamia oil instead of the avocado oil? Thanks
Julia says
Hey was just making this. It seemed to work perfectly but I didn’t see that all ingredients need to be room temperature. I used cold soy milk. What do I do?
Alison Andrews says
If it worked then there’s no issue! It’s just that different temp ingredients can cause it to not work out in some cases.
Mamanita says
Thank you so much for sharing this! As an avid mayo lover this is hands down my new favourite go to recipe! It ticks all the right boxes as I’m currently on a specific diet which makes store bought vegan mayo out of the question, home made and knowing EXACTLY what is going into it is ideal right now. Being super easy too is an added bonus! I initially tried it with coconut milk and that just sadly didn’t seem to want to thicken up, ended up using unsweetened soy as you’d done and it worked like a charm! I’m planning to try it with almond milk next to see how that goes too anyway.
Alison Andrews says
So glad to hear it worked out great with the unsweetened soy, and thanks for sharing that coconut milk is a no go! 🙂
Mariam says
It worked! So delicious!!! Wondering what the heck is the binding agent but it’s so good
Alison Andrews says
So glad it worked out well!
Nana says
I tried it and it was excellent .. now going to try your other recipes. Thank you!
Sandi says
Am allergic to most nuts, therefore, what non-dairy milk can I use for this recipe? Thanks
Alison Andrews says
You can try whatever non-dairy milk does work for you and see how it goes.
Mair says
Tried grapeseed oil on the first attempt, which was decent but nothing to write home about. Just made it again with avocado oil and wow! game changer!
Ingrid Hudson says
Can you leave out the maple syrup? (Leave out all sweeteners?)
Thank you.
Alison Andrews says
Yes you can. 🙂
Doug says
It is a nice base for mayo, but I think it is much better if you add Dijon mustard, black pepper and lemon juice and leave out the maple syrup, sweetness is not required and best to eat less and less sugar.
I see no need for the olive oil either, but if you like the added flavour, all is personal taste.
Egg mayo is never made with normal olive oil, but works well with light light olive oil as does your recipe. I do like Avocado oil, but light olive oil works just as well and is often much cheaper.
Peace says
This tasted and looked so much like mayo it kinda grossed me out because I couldn’t believe I wasn’t eating eggs haha – but that’s a huge compliment 5 stars! It came out super thick -to make sure it doesn’t come out runny use room temp ingredients and kept the immersion blender still at the bottom for a minute before moving it up and down – magic 😉 I used it to make breaded baked cauliflower and that was delicious too. Thanks a million for this recipe
Alison Andrews says
So happy to hear it was a success, thanks for sharing!
Tomas says
Can I make it with water instead of a plant based milk?
Alison Andrews says
No, we do have another recipe that uses aquafaba (chickpea water) though if you want to check that out instead.