Making vegan mayo has never been so easy in one short minute and with 6 simple ingredients.
Louise and I tried dozens of vegan mayonnaise recipes and this is the only one that is as good as the real deal. Let’s make it together!
Vegan mayo in 5 minutes
Table of Contents
Introduction
The other day I got some mayonnaise at the store, a popular brand, and you guys we couldn’t eat it because it wasn’t as good as this one here that we are used to 🫢.
Luckily this recipe comes together in literally a minute so I could make it to fix our dinner.
These are my three top tips for making the best vegan mayo 🤓 :
- Use unsweetened soy milk. The soy lecithin in the soy is a natural emulsifier that makes the mayonnaise thick and creamy. Other plant milks won’t work because they lack lecithin.
- Mix 2 oils for best flavor. We use a mix of olive oil and sunflower oil. Can you do it with just one oil? Sure! But make sure the oil flavor is not too strong.
- Blend in a tall container with an immersion blender. This way it emulsifies in seconds!
You can use this in a black bean burger and with sweet potato chips. Or to make a dressing in a creamy pasta salad, dill potato salad, and coleslaw. It’s so good! 🤤
Ingredients
- Unsweetened soy milk: it’s the only one that works because it contains soy lecithins, natural emulsifiers that thicken the mayonnaise. Other plant milk won’t work. We tries most of them.
- Oils: you can make vegan mayonnaise with any neutral vegetable oil. We use olive oil and sunflower oil. You can also use avocado oil or canola oil. Coconut oil won’t work.
We recommend mixing two oils for the best flavor so that the mayo doesn’t have a predominant oil flavor. For example, the store-bought one I was telling you about before tasted too much of sunflower oil as that was the main ingredient.
- Mustard: you can use American or Dijon mustard.
- Lemon juice: substitute apple cider vinegar.
- Salt
Instructions
- Add all ingredients to a tall and narrow container (measuring jug, mason jar, or other).
- Blend while moving the blender up and down in the container until thick and creamy.
- Taste and adjust for salt, lemon, and texture. Add more oil, 1 tablespoon at a time, for a thicker mayo.
Goes well with
We love using this for making other recipes such as:
Let us know what you used it for. We are so curious 👨🏻🍳
Vegan Mayo
Making vegan mayo has never been so easy in one short minute and with 6 simple ingredients.
Equipment
- Immersion blender
- Tall container that can fit the blender (like a mason jar with wide opening)
Ingredients
- ½ cup soy milk unsweetened
- ¾ cup neutral vegetable oil sunflower, canola, or other (+ 3 tbsp if you want an extra thick mayo)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- ¾ teaspoon salt
Instructions
- Add all ingredients to a tall container: ½ cup soy milk, ¾ cup neutral vegetable oil, ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, and ¾ teaspoon salt.
- Blend for 30 seconds or until thick and creamy, moving the blender up and down the container. This facilitates the emulsion.Taste and adjust for salt and lemon juice.Tip: add 1 to 3 more tablespoons of vegetable oil for a thicker mayonnaise.
Video
Vegan mayo in 5 minutes
Notes
Tips
- Unsweetened soy milk is essential for achieving the perfect vegan mayo texture, as it contains natural soy lecithin that acts as an emulsifier – other plant-based milks simply won’t provide the same thick, creamy consistency since they lack this crucial component.
- While you can use a single type of oil, combining two different oils like olive and sunflower creates a more nuanced flavor profile in your vegan mayo – just be mindful that if using only one oil, its taste shouldn’t be overpowering.
- Using an immersion blender in a tall container is the key to quickly achieving a properly emulsified vegan mayo, allowing you to blend everything together efficiently in just a matter of seconds.
Variations
- Spicy mayo: add 1/2 tablespoon maple syrup, 1 – 2 tablespoons Tobasco hot sauce, and 1/2 clove garlic.
- Vegan aioli/garlic mayo: add 2 cloves garlic and 1 tablespoon maple syrup.
Storage
- Make ahead: you can use this recipe for meal prep as it keeps well for several days.
- Refrigerator: store the vegan mayo in an airtight container (like a mason jar) in the fridge for up to 5 days. Avoid freezing.
Nutrition
Serving: 1of 20, Calories: 99kcal, Carbohydrates: 0.2g, Protein: 0.2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 98mg, Potassium: 10mg, Dietary Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 13IU, Vitamin B6: 0.004mg, Vitamin C: 1mg, Vitamin E: 1mg, Vitamin K: 17µg, Calcium: 8mg, Folate: 0.4µg, Iron: 0.1mg, Manganese: 0.003mg, Magnesium: 1mg, Zinc: 0.01mg
Tried this recipe?Leave a comment below or mention @theplantbasedschool on Instagram. We love hearing from you ⭐️ 💚.
Thank you
Your mayonnaise is excellent!
Greatings from Greece
Hi Argyro, Thank you so much — I’m so happy you enjoyed the mayo! Sending warm greetings back to beautiful Greece!
Kindest,
Louise