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
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please do you have a recipe for those who are oil free?
I’d love to make an oil free version – maybe with tofu?
thank you
Hi Wendy,
We haven’t tested an oil-free mayonnaise with tofu. Sorry that I cannot be of more help.
Excited to try this! Would it turn out ok if I only use olive oil and no vegetable oil? We are trying to minimize the amount of seed oils we are using.
Hi Jen,
Sure, it would work from a texture perspective – as long as your olive oil is not too strong. A strong (typically good quality) olive oil result in a slightly bitter mayonnaise.
A great alternative to olive oil is avocado oil, we use this variation quite often 🙂
I hope this helps! Kindest,
Louise
This is my go to mayo recipe I make it almost every week. I’m saving so much money not buying it from the store.
Hi I must try this out
The vegan mayo a very delightful & easier to make
Thick and creamy 🙂
I now know I will never use store bought mayo again
Yay, that’s wonderful to hear, Norma! Thanks for taking the time to leave a message her 🥰
Kindest, Louise
Ok, I forgot to tell you that I use squeeze lemon juice, did not use the salt
And have to admit, don’t know what people will think but Sophi, my black cat loves your mayo just as much 🐈🐈⬛ & I limit her on the amount
It’s healthy & most of all, it’s all natural
How wonderful, I’m delighted you enjoyed the mahyo. Thanks so much for your comment, Norma, and much love to your Sophi 🐈⬛
Perfect and apparently foolproof! I did not use the maple syrup b/c I don’t like the sweetness, and it still turned out perfectly. Lemony and creamy ~ it’s my new go-to mayo.
Fantastic, Julie – I’m so happy you like the mayo. Thanks for your feedback, and all the best,
Kindest, Louise
No I didn’t. In fact I even added a few more tablespoons of oil. I did make my soy milk from powder but used the correct ratio.
I’ll try again.
Thank you
Angel
I made the mayo but it never thickened. What did I do wrong?
Hi Angel,
that’s hard to say 🙂
Did you change any of the ingredients?
Hi Nico and Louise,
Great recipe! I’ve tried many of your recipes. They really turned out amazing and are now on a regular base on our menu, so thank you so much for sharing! 🙂
I’m also looking for a vegan bearnaise sauce. Do you have / know by chance a recipe?
Kind regards,
Lou
Hi Lou,
That’s wonderful, I’m very honoured that our recipes are part of your recipe rotation ❤️
For now, we don’t have a bearnaise recipe, BUT we will do a lot more sauces in the upcoming year.
Thank you for your kind words and support – it means a lot to us. All the best,
Louise
Thank you for this great recipe, it turned out really great! How long exactly will it last in the fridge?
Roos from the Netherlands
Hi Roos,
I’m so happy you liked the mayo! You can store the vegan mayo in an airtight container (like a mason jar) in the fridge for up to 5 days. We do not recommend freezing it.
All the best,
Louise