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    Home » Recipes » All Recipes

    Best Vegan Mayo

    Published on April 25, 2019 by Kate, Updated on June 7, 2021 - 13 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    overhead shot of vegan mayo in a jar with text overlay for pinterest

    Making your own vegan mayo is fun with this irresistible and easy recipe!  All you need is a blender or food processor, a few ingredients, and five minutes of your time!  This homemade vegan mayonnaise is so thick, creamy, and delicious (and cheap!) that you'll never want to buy store-bought versions again!  Make it and store it all in one Mason Jar!

    side overhead shot of vegan mayo in blue ramekin with two carrot sticks in it

    Recipes that use vegan mayo

    You're going to want to learn how to make vegan mayo to make any of these delicious recipes:

    • Vegan Mexican pasta salad
    • Vegan stuffed avocado salad
    • Vegan broccoli salad
    • Vegan creamy avocado sauce for these lentil burgers
    • Classic vegan chicken salad
    • Vegan manicotti
    • Vegan corn chowder
    • Vegan Caesar dressing
    • Vegan egg salad
    • Vegan chickpea salad

    You get the idea - this stuff is GREAT for vegan cooking!!

    What ingredients do I need to make Vegan Mayo?

    1. Soymilk - plain, unsweetened.  I like to use WestSoy or TraderJoe's brand.
    2. Oil - a neutral flavored oil such as Canola, Vegetable, Sunflower, or Avocado oil.
    3. Apple Cider Vinegar - you can also sub fresh lemon juice.
    4. Salt - yup, salt is a must!

    Optional Ingredients include:

    • Kala Namak (otherwise known as 'Black Salt') - this contributes a naturally wonderful 'eggy' flavor!
    • Nutritional Yeast Flakes - just a bit of this really adds richness.
    • Yellow Mustard - this does wonders for the flavor!
    • Sugar - if you like a sweeter mayo, def add a teaspoon of organic sugar!

    side overhead closeup shot of vegan mayo in blue ramekin with silver spoon and half and avocado behind

    How to Make Vegan Mayo:

    First gather all your ingredients.

    Expert cooking tips:

    Make sure your oil and soy milk are both room temp for the best results!

    You can use either a traditional blender or a stick/immersion blender to make this recipe.  My absolute favorite is to use a stick blender and make the mayo in a quart mason jar, and then I use that same jar to store the mayo!  No extra dishes!  Ha!

    overhead shot of ingredients for vegan mayo measured out in clear glass containers

    Add all ingredients EXCEPT the oil to your mason jar or blender base, and briefly blend.  Then begin slowly pouring oil into milk mixture while blending on medium speed.  The slower you pour the better!  It should take 3-4 minutes to pour the oil in.

    overhead shot of vegan mayo milk mixture in jar with oil beside

    Once the mayo has reached your desired thickness (this will happen all at once near or at the end of pouring the oil), stop pouring, stop blending, and you are done!  Your vegan mayo will thicken slightly more in the refrigerator!  And oh, isn't it just beautiful?!

    overhead shot of complete vegan mayo in a mason jar with hand blender beside

    I simply cannot get over the amazing texture and taste of this vegan mayo!  I could put it on just about everything - vegan burgers, veggies, fries, etc.!  It's the perfect match for my Vegan Egg Salad and equally awesome in Vegan Chickpea Salad!

    Do I need a Hand Blender to make this Vegan Mayo?

    You can certainly make this vegan mayo recipe in a traditional blender.  However, I have to say, I absolutely love this little immersion blender!  

    Not only does it make great mayo in a mason jar (thus eliminating an extra dish, ha!) but it also works great to cream soups and sauces in the pot or pan they are made in!  

    side overhead closeup shot of vegan mayo on a spatula with striped towel in background

    How long is Vegan Mayo good for?

    This vegan mayo should keep in your refrigerator for about a month.  It will separate slightly over time, but just give it a quick stir and you're good to go!

    Is Vegan Mayo healthy for you?

    This Vegan Mayo recipe is 'healthier' than traditional mayonnaise because it cholesterol free and has ⅓ to ½ fewer calories than most store bought brands of vegan mayo.  However, I still wouldn't describe it as healthy because of significant oil content.  So I try to enjoy it only occasionally and in moderation!

    overhead shot of vegan mayo being lifted on a silver spoon above blue ramekin

    YOU MIGHT ALSO ENJOY THESE RECIPES:

    • Real Vegan Mozzarella Cheese
    • Vegan Pasta Salad
    • Best Vegan Chickpea Salad
    • Best Tofu Egg Salad
    • Vegan Chocolate Peanut Butter Pie

    If you’ve tried this Easy Vegan Mayo or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side overhead shot of vegan mayo on a spatula

    Best Vegan Mayo

    Make your own vegan mayo in just minutes with this easy and delicious recipe! Thick, creamy, and inexpensive, this 'eggy' vegan mayo is simply irresistable!
    4.73 from 18 votes
    Print recipe Leave a comment
    Course: condiment
    Cuisine: American
    Prep Time: 7 minutes
    Total Time: 7 minutes
    Servings: 48 people
    Calories: 64kcal
    Author: Kate

    Ingredients

    • 1 cup soy milk, plain, unsweetened
    • 1 tablespoon yellow mustard
    • 1 tablespoon apple cider vinegar
    • 1 ¼ teaspoon salt
    • ¼ teaspoon nutritional yeast flakes
    • 1 pinch kala namak, (black salt)
    • 1 ½ - 2 cup oil, neutral flavored such as canola, vegetable, avocado, or sunflower

    Instructions

    • First gather all your ingredients.
    • Add all ingredients EXCEPT the oil to your mason jar or blender base, and briefly blend. 
    • While blending (on medium speed for traditional blenders) begin slowly pouring oil into milk mixture (The slower you pour the better! It should take 3-4 minutes to pour the oil in.) 
    • Once the mayo has reached your desired thickness (this will happen all at once near or at the end of pouring the oil), stop pouring oil, stop blending, and you are done! Your vegan mayo will thicken slightly more in the refrigerator!
    • Your vegan mayo will last about 4 weeks in the refrigerator. 

    Notes

    Make sure your oil and soy milk are both room temp for the best results!

    Do you like a sweeter vegan mayo?  Add 1 teaspoon organic sugar at the beginning.
    The amount of oil needed for this recipe varies by about ½ cup depending on the speed/type of blender used and how fast the oil is poured.  The slower you can pour, the less oil needed.
    You can use either a traditional blender or a stick/immersion blender to make this recipe.  My absolute favorite is to use a stick blender (this method uses the least oil) and make the mayo in a quart mason jar, and then I use that same jar to store the mayo!  No extra dishes!  Ha!

    Nutrition

    Serving: 1tablespoon | Calories: 64kcal | Fat: 7g | Sodium: 66mg | Potassium: 6mg | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 7mg

    More All Vegan Recipes

    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Vegan Coquito
    • Vegan Apple Sticky Buns

    Reader Interactions

    Comments

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      Recipe Rating




    1. Katy

      December 01, 2022 at 4:09 pm

      3 stars
      I just wasted so much oil on this recipe. Almond milk doesn’t work. I’ve made regular Mayo in my food processor many times and it’s fine. I tried it with almond milk and canola oil with this recipe and slowly poured. No thickening happens. Tried the immersion. Nothing. Tried the magic bullet. Still watery. Trashed it. Stick to the instructions.

      Reply
      • Kate

        December 13, 2022 at 4:59 pm

        This vegan mayo recipe uses soy milk, not almond milk. As you said, I also recommend sticking to the instructions to have rich, thick, emulsified vegan mayonnaise.

        Reply
    2. Araceli

      November 10, 2020 at 1:41 pm

      This looks so good. I can’t wait to try it. Would grapeseed oil work in this recipe?

      Reply
      • Kate

        November 12, 2020 at 9:13 pm

        Yes it will work!

        Reply
    3. Emily Faulknor

      April 18, 2020 at 2:43 pm

      have you tried using Oat Milk?

      Reply
      • Rebecca

        April 19, 2020 at 10:22 am

        I haven't tried oat milk for this recipe. Soy works especially well because of it's ability to emulsify well. Oat milk is pretty versatile so it's possible it would work but I can't say for sure! Please let me know how it goes if you try it!

        Reply
    4. Asha

      March 04, 2020 at 11:41 am

      This mayo worked beautifully and was delicious! Vegan storebought mayo is quite pricy, and many of them have a weird background flavor as well. I added a clove of garlic, used lemon juice for the acid and used avocado oil. Truly delicious. Oh, also- this worked in my small food processor, as my stick blender just recently died.

      Reply
    5. Jada

      November 17, 2019 at 3:09 pm

      I burned up my immersion blender making this, so I switch to my nutribullet and it worked wonders. My hubs is newly vegan and I am firmly carnivorous and this was amazing! And it used normal ingredients that I already had. Thank you!

      Reply
      • Rebecca

        November 17, 2019 at 5:15 pm

        Hi! So glad you like the mayo! It really is super yummy!! But SOOO sorry about your immersion blender! That's terrible! Glad the bullet could do the job for you!

        Reply
    6. Christy Franklin

      May 07, 2019 at 7:07 am

      I really like how this turned out. I tried a recipe similar to this that I didn’t like, but this is really good! And I already had all the ingredients on hand.

      Reply
      • Rebecca

        May 07, 2019 at 7:09 am

        Thx for the comment! Glad you liked it! And having the ingredients in the pantry is always a plus!

        Reply
    7. Janice Appleby

      May 05, 2019 at 11:26 am

      Can you make this vegan mayo with almond milk instead of soy milk which I'm allergic to?

      Reply
      • Rebecca

        May 05, 2019 at 10:48 pm

        Thx for the question... I've tried this recipe with almond milk, and although it thickens some, it does not thicken like in the photos. Soy is a natural emulsifier, so it thickens easily. I'm planning to work more with a soy-alternative for a different recipe! S

        Reply

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