Easy Vegan Mayonnaise

This thick and creamy vegan mayonnaise is an excellent egg-free substitute for regular mayo. You can use vegan mayo for sandwiches, as a base for dressings, and in salads.

Vegan Mayonnaise Recipe Video

You can make vegan mayo in two ways: using soy milk or with aquafaba. I’ve included tips for both below!

Our vegan mayo recipe is easy, tastes incredible, and lasts in the fridge for 2 weeks.

Homemade Vegan Mayo

Key Ingredients

  • Soy milk or aquafaba: Our vegan mayonnaise recipe works well with soy milk or aquafaba. If I had to pick one, I would lean towards soy milk. If you cannot eat soy or have a can of chickpeas lying around, my recipe below works well when made with aquafaba (here’s my ultimate guide to aquafaba).
  • Oil: Just like when making regular mayonnaise, you must stream in oil to thicken the mayonnaise. I use a neutral oil like safflower or vegetable oil. Olive oil is an option, but your mayo will pick up the flavor of your olive oil, so I recommend a lighter, fruitier bottle.
  • Vinegar: Red wine vinegar, white wine vinegar, or apple cider vinegar adds tanginess. Vinegar livens up all the other ingredients and makes it taste delicious.
  • Salt: As with most recipes, salt is essential in making the mayo taste good. So, add a pinch more salt if your mayonnaise doesn’t pop in flavor. I bet it will fix it!
  • Dijon mustard: Mustard is another emulsifier and adds extra tanginess. When making our egg-based recipe, we add mustard and love it, so it is perfect for adding here.
  • Lemon juice: We list fresh lemon juice as an optional ingredient, but I always add some when I have lemons.
  • Sweetener: I typically do not add any sweetener, but it does an excellent job balancing out the vinegar. You can add maple syrup, brown rice syrup, and even cane sugar.

How to Make Vegan Mayonnaise

When making the more traditional egg-based mayo, oil is slowly whipped or blended into the egg. By doing this slowly, the mixture emulsifies. That’s why mayonnaise is thick, white, and creamy.

When making vegan mayo, the method is no different. In the egg-based recipe, the egg is what aids in the emulsification process. Whereas, in the vegan recipe, soy milk or aquafaba do the heavy lifting.

Ingredients for Vegan Mayo. Left: Soy Milk, Right: Chickpeas in Cooking Liquid (aquafaba)

A food processor is my device of choice when making vegan mayo. Whenever I use it, the recipe always works. Mayonnaise is an emulsification, meaning the oil is suspended in the soy milk (or aquafaba), making a thick and creamy mixture.

Adding oil to a food processor to make vegan mayonnaise

Using a food processor makes it easy to add the oil slowly. When you make mayo, you want to add the oil drop by drop at first. I know it takes time, but trust me, adding the oil slowly helps the emulsification process. Add it too quickly, and your mayonnaise may never thicken, leaving you with a mess.

Thick and Creamy Vegan Mayo in a food processor

You can also use an immersion blender to make this vegan mayo recipe. Use a tall jar, and remember to add some air towards the end of making the mayo. I do this by slowly moving the blender up and down. As you do this, you will notice that the mayonnaise gets thicker.

Regular blenders are not as foolproof for this recipe. It’s possible to make this recipe using your blender, but we have not had as much success with it as with the food processor and immersion blender.

You can also make it by hand, but it will take some time and elbow grease. I highly recommend the food processor or immersion blender.

Ways to Use Vegan Mayonnaise

Homemade vegan mayonnaise isn’t just for sandwiches! Use it to make one of these delicious salads: We love using it to make our potato salad, our creamy coleslaw or our broccoli salad.

It’s absolutely perfect for making tuna Salad or chicken salad. If you don’t eat seafood or meat, simply substitute the tuna or chicken for mashed chickpeas like we do for this smashed chickpea salad.

You can also turn mayo into your own creamy salad dressings! Try this simple tartar sauce.

Homemade Vegan Mayonnaise

Easy Vegan Mayonnaise

  • PREP
  • TOTAL

Vegan mayonnaise is an excellent egg-free substitute for regular mayonnaise. We use it for sandwiches, as a base for dressings, and in salads. Below are methods for making vegan mayo in a food processor and using an immersion blender. We have not had as much success with a regular blender.

For the best results, use room-temperature ingredients.

Makes 1 1/2 cups

Watch Us Make the Recipe

You Will Need

1/2 cup (120ml) soy milk, at room temperature

1 tablespoon red or white wine vinegar

1/4 teaspoon fine sea salt, plus more to taste

1 ½ teaspoons Dijon mustard

1 teaspoon fresh lemon juice, optional

1 cup (236ml) neutral oil like safflower oil or vegetable oil

Pinch cane sugar or maple syrup, optional

Directions

  • Using a Food Processor
  • 1Add the soy milk to a food processor bowl. Process for 1 minute or until the liquid begins to thicken.

    2Add the vinegar, salt, mustard, and lemon juice, and process for another 30 seconds until well blended.

    3Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil in tiny drops until about a quarter of the oil has been added (slowly adding the oil is critical for proper emulsification).

    4When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. Continue to add the oil slowly, but increase to a thin stream instead of drops of oil.

    5After adding all the oil, scrape the bowl and then process for 10 seconds.

    6Taste the vegan mayo, and then adjust with more salt or a sweetener if you feel it needs it.

    7As the mayonnaise sits in the fridge, it thickens even more (after 3 to 4 hours). If the mayonnaise is too thin, you can blend more oil. Do this slowly.

  • Using an Immersion Blender
  • 1Add the soy milk, vinegar, salt, and mustard to a tall glass jar or cup with an immersion blender.

    2Blend on high with an immersion blender until the mixture begins to thicken.

    3With the immersion blender on high speed, slowly add the oil. This will take one to two minutes. Adding the oil slowly helps the mayonnaise emulsify and thicken.

    4As you finish adding the oil, move the immersion blender up and down to introduce some air.

    5As the mayonnaise sits in the fridge, it thickens even more (after 3 to 4 hours). If the mayonnaise is too thin, you can blend more oil. Do this slowly.

Adam and Joanne's Tips

  • Storing: Store vegan mayo in an airtight container in the refrigerator for 2 weeks. As it sits, some liquid might pool at the top. However, I’ve found that it mixes back with a spoon with no issues. I do not recommend freezing.
  • Substitute soy milk with aquafaba: Use 1/4 cup (60ml) of aquafaba. The aquafaba whips up to a larger volume, so we use less than when making this recipe with soy milk. The other ingredients listed in the recipe do not need to change. Since we use less aquafaba, there may not be enough liquid for the processor blades to blend at first. Once you start adding the other ingredients, you should be okay. I’ve had the best results with aquafaba from canned beans. Before opening the can, vigorously shake it so the aquafaba becomes extra starchy from the beans.
  • The nutrition facts provided below are estimates. Calculations are for mayonnaise made with soy milk and no added sweetener.
Nutrition Per Serving Serving Size 1 tablespoon / Calories 82 / Total Fat 9.2g / Saturated Fat 1.2g / Cholesterol 0mg / Sodium 58.4mg / Carbohydrate 0.1g / Dietary Fiber 0g / Total Sugars 0g / Protein 0.1g
AUTHOR:  Adam and Joanne Gallagher
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53 comments… Leave a Review
  • arnold April 15, 2024, 1:34 pm

    Excellent recipe. I blend everything (half oil) in a small blender for about min then the rest of the oil, blend again, and it turned out great. Close to the one I buy at the grocery store. Thank you !

    Reply
  • Maria March 31, 2024, 2:21 pm

    Hi, Thank you.. great tasting… I used for potato salad and broccoli salad. Fantastic…

    Reply
    • Joanne April 23, 2024, 4:18 pm

      Hi Maria, Thanks for coming back and letting us know!

      Reply
  • Anne January 10, 2024, 9:33 am

    Holy snap! I have recently been making the transition to a vegan diet and thought I had to give up mayo (which I love) because the vegan mayo in a jar at the store is disgusting. And then I made this mayo and I am sooooooo thrilled. It’s so good! Thank you for saving my sandwiches and salads!

    Reply
  • Janet November 3, 2023, 11:23 pm

    I tried once before to make vegan mayo and it failed – just would not thicken. I was determined to try again and you had me at the word “easy”! I made it in my immersion blender and liked the tip by The Kitchen Vegan about using clingwrap and a funnel – it worked a treat. I was thrilled to see wonderful thickened vegan mayo for my second attempt, by using your recipe!! I have since seen the review by Frances re. using her Thermomix, so I will give that a go next time as that sounds even easier. I love the tips given by other reviewers so will try the onion and garlic powder, etc., etc.. to switch the flavours up a bit. I just wanted to say a big thank you for making this recipe achievable for me. Vegan mayo is so expensive to buy and rather than throw out my aquafaba, I can now put it to good use.

    Reply
    • Adam November 7, 2023, 3:24 pm

      What a sweet comment! We really appreciate you taking the time to come and leave a review. Your experience will help inspire others 🙂

      Reply
  • Lauren November 2, 2023, 6:59 am

    So, so, SO delicious! This is the best mayo I’ve ever tasted and as someone who used to eat egg mayo in heaps, this tastes even better than that. I added one scoop of pea protein powder for extra oomph and richness and a bit of kala namak for a hint of egg-esque flavour. Perfect and so silky. I don’t have a food processor, but the stick blender worked just fine. Thanks!

    Reply
  • Linda August 20, 2023, 10:52 am

    My granddaughter is allergic to so many ingredients, including beans and soy, so aquafaba is out! Can this be made with oatmik?
    Thank you

    Reply
    • Joanne August 23, 2023, 3:34 pm

      Hi Linda, Unfortunately, this recipe does not work with oat milk.

      Reply
    • Amanda B. October 24, 2023, 8:21 am

      I’m another no can do with certain foods, I wont go into it. Have you tried sweetpotato juice?

      Reply
  • Frances July 27, 2023, 2:48 am

    Perfection! I made in Thermomix. Blitzed the milk for 1 min at 5, then added everything else except the oil, put the lid and measuring cup on and set to speed 4 for 90 seconds. Poured the oil onto the lid as it blended, so it dropped in slowly through the hole. Worked perfectly and so yummy!

    Reply
  • Huong June 17, 2023, 9:05 am

    Thank you for the good recipe

    Reply
  • Joi June 16, 2023, 11:54 am

    I made this recipe this morning in my blender and it came out AMAZING! I will never again buy Vegenaise. 🙂 I used my homemade Almond Milk, and added a dash of onion powder, garlic powder, and smoked paprika. I am on a no/low salt diet and this was exactly what I was looking for. Thank you for the recipe.

    Reply
  • The Kitchen Vegan May 29, 2023, 4:21 pm

    This recipe is a keeper. Eat ur heart out Hellman’s. Tip for making mayo: Dripping oil into a food processor creates a mess with a geyser coming back out the top. A great way to avoid this: place plastic wrap over the top with a flimsy elastic to hold it in place. Then puncture a hole in the wrap with a pencil size item and place a funnel into the hole. Drip oil into the processor via the funnel. No mess!!

    Reply
    • Jan July 22, 2023, 12:45 pm

      Wow so good so simple, love it and I am not vegan. Think everyone will be happy with this recipe.

      Reply
  • Oliver Neely May 15, 2023, 1:48 pm

    Is there no way to make this last longer? 2-3 weeks is a bit short for me.

    Reply
    • Joanne August 8, 2023, 4:05 pm

      For this recipe, 2-3 weeks is what you should expect.

      Reply
  • Lisa May 1, 2023, 10:48 pm

    I made this and my mayo was thin. I finally looked at the video and realized I did 1/2 cup of Aquafina yikes! I guess I can just back to the food processor and add another cup of oil to get it thicker. Will try again tomorrow. I would like to add I added a pinch of habanero, onion and garlic powders and it was wayyyyy better than dairy. I will update once I add the remaining oil but this recipe is already a 5 to me! Thanks

    Reply
  • Jacqueline April 7, 2023, 9:43 pm

    Can I use almond or oat milk instead of soy. I can’t have soy.

    Reply
    • Joanne April 13, 2023, 5:47 pm

      Soy milk has more lecithin, which emulsifies the mayo. I’m not as confident that oat or almond milk will work.

      Reply
      • Bret July 5, 2023, 4:47 pm

        You can add more mustard, which is an emulsifier, or you could add a small amount of Xanthan Gum.

        Reply
  • Dee March 20, 2023, 8:50 am

    Looks fabulous! Can I use almond milk instead of soy milk?

    Reply
    • Joanne April 23, 2024, 4:22 pm

      Hi Dee, I’ve only used soy milk or aquafaba to make vegan mayo. The soy have lecithin which is why it thickens, I’m not sure almond milk will be as successful.

      Reply

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