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.
The people that have made this delightfully simple recipe by Alison Andrews are so excited that I just have to try it as well tonight. Many thanks, I can’t wait to get started! 💕
Awesome Joyce! Hope it comes out great.
I love your recipes and have tried a bunch of them. Looking forward to giving this one a ‘go’.
Awesome Jackie, hope you enjoy it!
Could I add a little lemon juice to this recipe for extra tang? Thanks.
Sure!
I made half the recipe, used all EV olive oil and apple cider vinegar instead of distilled white (what I had) and room temperature ingredients. It got creamy beautifully with the immersible blender and I popped the mayo in the fridge. Minutes later, I took it out to use it as an ingredient in Russian dressing. The lovely creamy mayo had gotten clumpy and stayed clumpy even when mixed with ketchup, the primary other ingredient in Russian dressing. Why do you think it didn’t stay creamy but got clumpy so quickly? Thank you!
Hi Susan, it may have not emulsified properly, it sound like it might have ‘broken’. A way to fix this can be to just add in a couple of teaspoons of soy milk and whisk them in again until the mayo is smooth, this can help it to re-emulsify.
This worked perfectly! Thank you!
There is a soy allergy and an egg allergy I’m trying to work around, so I used coconut milk alongside a 1/2 tsp of mustard and it’s perfect.
So happy to hear it worked out great! Thanks for sharing Max!
This was so easy to make! I used sunflower oil instead and it worked just fine. If using a blender like me I recommend slowly drizzling in the oil on low speed. Thanks for the amazing recipe!
Awesome! Thanks so much for sharing Lily!
Whoops! Forgot the rating. 10/10
Thanks Lily!
Best Vegan Mayo to date! Thank you for sharing this recipe 😊
Thanks so much Tom!
I tested this out while trying different vegan mayo recipes. I was shocked at how easily it whipped right up into a thick mayo, and did not require the slow-drizzling oil that is normally called for (I also left out the maple syrup). It was really surprising how easy it was. It’s worth noting that soy has natural emulsifiers in it that make it a very suitable substitute for egg, whereas other plant milks do not. Mustard might help if you have to use different milk because it has some emulsifying properties. I plan on testing it out with lemon juice, different vinegars, maybe mustard. Thanks!
Hi Mick! So glad it worked out well! That’s very interesting about soy milk and could well be why substituting it may cause issues in this recipe. Thanks for the mustard tip!
I just made 1/2 recipe and it is perfect 👍 I used homemade hempseed milk in place of soy and added a 1/4 tsp of Dijon mustard. Mustard is an emulsifier so I can’t guarantee that it would have thickened without this addition.
Thanks for sharing Leslie! 🙂
This is SO delicious. I love it, far better than regular mayo. It kept really well too, like four days and it was just as delicious. Thank you so much for sharing this recipe, so happy :-))
Wonderful! Thanks so much Emma!
I tried this with homemade cashew milk because I can’t have soy. Unfortunately I just ended up with a sauce. I will say it tastes remarkably like mayo! I’m going to try a few things to see if I can get it to thicken up, I really love the flavor!
Oh, I also need it to be sugar free so I omitted the maple syrup. Perhaps there’s some magical reaction between soy and maple syrup that I’m not aware of?
Hi Dawn, my guess would be the cashew milk. We do have a vegan mayonnaise recipe that doesn’t require any plant milk, that might work out better.
Hey Alison! Greetings from the Philippines! I made this mayo yesterday and it came out literally THE BEST mayo I’ve ever tasted ever ever ever! My friends went wild about it, too. Easily their favorite mayo. So I bookmarked your recipe right away. This will be my go-to mayo recipe! Thank you!
I did notice this morning, however, that my mayo went super hard, almost like a hard butter! Could it be because I overmixed it yesterday, or because my refrigerator is just too cold? Any clue how to troubleshoot that one?
Anyway, I guess the ingredients are affordable enough that I can make mayo on the day when I need it. Whatever is left and happens to harden can be “sacrificed,” as it were, but I think it’s worth the sacrifice. I just hope I don’t have to!
Whatever advice you can offer, I’d super appreciate it! Thank you, Alison!!! 🙂
Hi Mark! So glad you loved the mayo! I have never had that happen where it goes super hard in the fridge so I’m not sure! I don’t think you over-mixed it because if it was good on the day then you did everything right. It sounds like it is most likely your fridge (or where the mayo was placed in your fridge) that caused that. See if leaving it on the countertop and letting it come to room temperature may just fix it. You could try placing it in a less cold part of the fridge (usually the front of the fridge) when you put it back in. All the best! 🙂
I’ve had my mayo go hard when I used olive oil and coconut oil…. so I do not use them in my mayo any more… no problem when using avocado and sunflower oil.
OMG! The easiest and tastiest mayo I have ever made. Amazing!
Thanks so much Masha!
Love this recipe, so easy and so delicious. Made two batches so far. The first batch I added a chipotle sauce and it was delicious, the second batch I added ranch seasoning and hit it out of the ball park both times !! Thanks
That sounds awesome Ralph! Thanks for sharing!
After reading the comments using oat milk and trying it myself, I believe that’s one you can’t use. I tried twice to make this and I just couldn’t get it to thicken. The second time I tried using less oat milk and that didn’t work either. I’m anxious to try this recipe after hearing how good it is, so next time I’ll use soy milk.
Thanks for sharing Mikki! Sorry to hear it wasn’t working out well. Soy milk definitely works GREAT so hope it will be a success next time. 🙂
In my experience/research, I discovered that it’s the protein content. Try throwing in a few TBS blanched almonds.