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.
Using a nondairy milk, not soy, would it be possible to thicken it using gelatin or collagen?
I haven’t used those ingredients, but I don’t think you would need to.
Just made this for the first time, halved the quantities and used vegetable oil. Absolutely amazing made in about 20 seconds brilliant
Fantastic! Thanks for sharing Alison!
I cannot express how excited I am about this! I have had to cut out eggs, ALL legumes, AND sunflower oil, which has eliminated all commercially available mayonnaise substitutes and I had no idea how to replace it in recipes that I love. Oh happy day! Thank you so much and I can’t wait to try it!
Awesome Amy! Hope you love it! 🙂
Can this mayo be used for baking, like in spinach avocado dip?
Yes, once it’s emulsified, you can use it the same way you would any mayo.
Holy cow. Who knew it was this simple and so much better than store bought. THANK YOU!!!
Yay! Thanks for the great review Kate!
Thank you for this recipe. I was excited to try it because I can’t eat eggs or soy. I use oat milk and white wine vinegar and hoped that would work out. The flavour was good and it amplified well, but it was very runny, more like a creamy salad dressing, which it will be good for! If anyone has any thoughts about what I can do to get this to thicken I would appreciate it. Maybe less oat milk?
Hi Lynn, you could try it with less oat milk. As you can see ours was pretty thick, so I’m thinking the thinner consistency was from using a different milk and in that case perhaps using less will help to thicken it.
Add pea protein. I’m trying to find a recipe to duplicate the “Just Mayo” that is no longer available. It has pea protein in it.
Could this recipe be cut in half? Not sure there is enough volume. Looks great!
Yes you can halve it!
Didn’t emulsify for me. Just wasted avocado oil unfortunately
I tried your method but use coconut cream instead..
It was really good and silky..
awesome…
Thanks for sharing some great ideas
Can you use vegetable oil for this?
First time I tried it failed but i figured it was because i mixed oil and milk NOT at room temperature, my assumption was that when mixed they would exchange temperature and be at an even temperature so it wouldn’t make a big difference. I was also suspecting the amount of milk, and the type of milk (I buy oat). The overall taste was good but very liquid.
Second time though I only tried to whip vegetable oil and it STILL wouldn’t cream or rise. It remains liquid. I figured if it was the milk’s fault I’d be able to cream the oil and add milk little by little to get a decent texture. Didn’t work though. I don’t know what to do really. I once made mayo with eggs and oil and it was pretty easy but without eggs I can’t seem to figure it out. So, is it the vegetable oil’s fault?
I don’t think it’s that, we have tried the recipe with different oils and it all worked fine, the only difference was in the taste.
Your recipes are the best of vegan world. Thank you so much! ????????❤
Thanks so much Fabiana!
Maybe the higher protein in soy milk helps the emulsifying process? Maybe that’s why my almond milk bombed out
I tried it with soy and it emulsified in three seconds- love it! Exciting discovery !
Awesome!
Easy,tasty,good directions,used bonsoy rapeseed dill flower flavour oil,apple cider vinegar mustard.
Your recipe is tops and very easy to add, subtract etc ,thank you. Jonny
Thank you so much! 🙂
I didn’t have avocado oil, so it worked with sun flower oil perfectly! Your blog is my first (and mostly only one) I visit when I need a new vegan recipe. I know it will always be a hit. Thank you so much guys.
Thank you so much Eva, that is awesome to hear! 🙂
6 stars! Best mayonnaise recipe ever! So easy and tasty! I make my own soy mild and it worked perfectly. In my second attempt I left the maple syrup out, added garlic and some lemon juice instead of vinegar and it worked as well, so delicious! Thanks so much for your amazing work!!!
Awesome! Thanks so much Carolina!