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 @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.
Hi, Can you omit the oil or do you need a substitution? We are oil-free.
Hi Danielle,
Thanks for your comment.
Oil plays a vital part in the texture, flavor, and emulsion of this recipe – so, unfortunately, it cannot be omitted.
We’ll make a cashew nut mayonnaise within too long which is without oil, maybe that could be a match 🙂
Have a great day!
Kindest, Louise
This mayonnaise is wonderful for someone like me who can’t have eggs!
It whipped up in seconds and was thick and creamy, tasted great.
The only thing that I would change is the olive oil, it added a stronger flavor.
Would it be okay to just use all vegetable oil?
Hi Maggie, thanks so much for your message. Yes, you can use vegetable oil instead of olive oil, we mix the oils so that the flavor is more balanced – but please do as you prefer! Have a wonderful day and week ahead. Kindest, Louise
I didn’t see the comment about “not using oatmilk”. It ended up super runny, so I threw a block of silken tofu in and that did the trick! Delicious.
Hi Nicole, thank you for your kind comment – I’m so happy you managed and that you liked the flavor, silken tofu is a powerful partner! Have a great rest of your day! Cheers, Nico
Can you define a serving? It’s not posted in the nutritional label!
Hi Kevin, thanks for your comment. 1 serving is approximately 1 (heaping) tablespoon, so around 20 grams. I hope that helps! Have a great rest of your weekend, cheers Nico.
Thank you! This recipe is the BOMB! ❤️
This mayo is epic 😍. It emulsifies really well and lasted for 2 weeks in the fridge.
Fantastic, Mike! I’m so happy you liked the texture – thanks for commenting here as well. Take care. Nico
We have some family members who don’t do well with soy. Would almond or oat milk be okay? If so, which would you recommend? We use the plain extra creamy oat milk but will buy another kind.
Hi Anne, So sorry that I am late with this reply, I missed your comment. So, you can use almond milk but not oat milk (it will not turn into a thick mayo, but instead a runny dressing). As for the almond milk texture, look for a creamy version. I like Elmhurst milked almonds and Califia barista blend, but as long as you go for extra creamy texture you should be fine. Be mindful of sugar content in the plant milk you choose. Some people like a slightly sweet mayo, then some added sugar is fine. But if you don’t appreciate that, look for a sugar-free version.
I hope that helps! Cheers, Nico
This recipe was easy and really good! You mentioned that almond milk could possibly work, and that some brands were better than others. Could you give me a brand that works well? I’d love to try a soy free version! Thanks!!
Love this Mayo❤
Is the olive oil extra virgin?
Hi there, it can be, but not absolutely necessary 🙂
I made the tofu with mushrooms! It was amazing that will be keeper! Looking forward to many more of your plant base recipes Bravo 👏
Thanks so much Carole, I’m delighted you like it! 🙂
Looks great…could this be tweaked to make a sweet “mayo” or cream? Eg oil, soy milk and sugar?
Hi Kathleen, I am not sure, I haven’t tried. It depends what you are trying to make. I’d say check out our vegan custard blog post for a sweet cream / custard variation. I am afraid tweaking this one would result in something a little too greasy.
Hope this helps.
Nico