Easy Homemade Vegan Mayonnaise

How to make vegan mayo! This thick and creamy vegan mayonnaise is an excellent egg-free substitute for regular mayo. We use it for sandwiches, as a base for dressings, and in salads. Jump to the Vegan Mayonnaise Recipe

Homemade Vegan Mayonnaise

What is Vegan Mayo?

Vegan mayonnaise is made of two main ingredients: soy milk (or aquafaba) and oil. Therefore, vegan mayo is different from regular mayonnaise, which combines egg and oil. Even though the ingredients are different, it is an excellent substitute for regular mayonnaise. We often use it for sandwiches, as a base for dressings, and in salads.

Homemade Vegan Mayo

When making the more traditional egg-based recipe, 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.

Should I Use Soy Milk or Aquafaba?

Our recipe works just as well when made with soy milk or aquafaba. When using soy milk, choose an unsweetened version. If you don’t know about aquafaba — the liquid in a can of beans — we recommend reading this article we shared explaining its uses.

Left: Soy Milk, Right: Chickpeas in Cooking Liquid (aquafaba)
Left: Soy Milk, Right: Chickpeas in Cooking Liquid (aquafaba)

If I had to choose one, I lean towards soy milk. If you cannot eat soy or have a can of chickpeas lying around, this recipe made with aquafaba is still wonderful.

Does Vegan Mayo Taste Good?

Yes, vegan mayonnaise tastes good. We mentioned two main ingredients — soy milk or aquafaba and oil — but in our recipe below, we add a few more flavorful ingredients to make sure that it tastes great.

To make the vegan version taste as good as regular mayo, we add these ingredients:

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, if your mayonnaise doesn’t pop in flavor, add a pinch more salt. 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 in the house.

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. Honey is also an option if you eat it.

How to Make Vegan Mayonnaise

The full recipe for vegan mayonnaise is below, but let me explain the methods we recommend when making it.

Use a food processor — A food processor is my device of choice when making mayonnaise. Whenever I use it, the recipe always works.

Use an immersion blender — Immersion blenders are a favorite tool for making mayonnaise and they work for this vegan version. 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 fool-proof — I don’t want to say that you won’t be able to make this recipe using your blender, but we have not had as much success ourselves. If you have a powerful blender, then you might be more successful.

By hand takes time and is tiring — You can hand whip, but I have to be honest, I’ve not done this myself. I’ve made regular mayo by hand many times but still prefer to use a food processor. Making mayo by hand takes much longer and a lot of elbow grease.

Thick and Creamy VeganMayo in a food processor

Tips for Making

Mayonnaise is an emulsification, which means that the oil is suspended in the soy milk (or aquafaba), making a thick and creamy mixture.

I have two tricks for making mayo:

Add the oil slowly. By slowly, I’m talking drop by drop. 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.

Adding oil to a food processor to make vegan mayonnaise

Use room temperature ingredients. Making sure that all the ingredients are at the same temperature will help them emulsify.

Delicious Ways To Use Homemade 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!

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

Easy Homemade Vegan Mayonnaise

  • PREP

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

1 ½ cups or 24 tablespoons

Watch Us Make the Recipe

You Will Need

1/2 cup (120 ml) room temperature soy milk, see tips below for substituting aquafaba

1 tablespoon red or white wine vinegar, can substitute apple cider vinegar

1/4 to 1/2 teaspoon fine sea salt

1 ½ teaspoons Dijon mustard or substitute 1/2 teaspoon dry mustard

1 teaspoon fresh lemon juice, optional

1 cup neutral oil like sunflower, grapeseed or vegetable oil

Pinch cane sugar or maple syrup, optional


  • Making Mayonnaise in a Food Processor
  • Add the soy milk (or aquafaba) to the bowl of a food processor. Process for about one minute or until the liquid begins to thicken. Note that if using aquafaba, there might not be enough liquid in the bowl for the blades to process. If this happens to you, move on to the next step.

    Add the vinegar, salt, mustard, and lemon juice to the bowl, and then process for another 30 seconds so that everything is well blended.

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

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

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

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

    As the mayonnaise sits in the fridge, it thickens even more. If you think the mayonnaise is too thin, you can blend a little more oil into it. Do this slowly.

    • Making Mayonnaise with an Immersion Blender
    • Add the soy milk (or aquafaba), vinegar, salt, and mustard to a tall glass jar or the tall cup that comes with an immersion blender.

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

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

      As you finish adding the oil, move the immersion blender up and down to introduce some air. If the mayonnaise is too thin, add a little more oil to help it thicken some more. (As the mayonnaise sits in the fridge, it thickens even more.)

      • Storing
      • Store vegan mayonnaise in an air-tight container in the refrigerator for 2 to 3 weeks. As it sits, some liquid might pool at the top. However, I’ve found that it mixes back in with a spoon with no issues.

Adam and Joanne's Tips

  • Substitute soy milk with aquafaba: Instead of 1/2 cup soy milk, use four tablespoons aquafaba (1/4 cup). The aquafaba whips up to a larger volume, which is why we reduce the amount required. The other ingredients listed in the recipe do not need to change. Since we only use four tablespoons of aquafaba, there may not be enough liquid for the processor blades to blend at first; that’s okay, though. Once you start adding the other ingredients, you should be okay.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations are for mayonnaise made with soy milk and no added sweetener.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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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15 comments… Leave a Comment
  • Cynthia June 24, 2022, 10:15 pm

    Thanks for this awesome recipe! I got a little nervous when the 1/4C aquafaba was well below the blade in my Cuisinart 16C food processor, but I just added the rest from the can I used & threw in about half a handful of chickpeas to get the level higher. It took longer to make sure they blended in, & I had to be patient! I used avocado oil & had a tough time getting drops out one at a time until I’d already put in half the oil. Finally it was easier & it emulsified & turned out amazing! It wasn’t cheap because of the oil I used, but super-healthy & the flavor was spot on with the dry mustard. Next time I will double the recipe to make it easier. It was so cool this worked! Thank you so much!!!! 🙂

  • Geo. McCalip May 1, 2022, 7:41 am

    If you use an immersion blender, you can put all of the ingredients in, including the oil, before you blend. The oil floats to the top so just start at the bottom and work your way up as you blend.

  • Rosie Venter April 29, 2022, 4:16 pm

    Hi! I tried your recipe and it works perfectly. Thank you so much! I was wondering if the mayo could be freezed and still have the same consistency?

    • Joanne April 29, 2022, 8:29 pm

      Hi there, I’ve never frozen this mayo myself. I took a look online to see if others have had success and it seems 50-50 chance as to whether or not it works. Next time we make it, I will place some in the freezer to find out what happens. If I were to guess, it would freeze fine and just need a stir to bring it back together once thawed.

  • Cynde Villegas April 15, 2022, 3:40 pm

    I haven’t tried it yet, I’m curious as to your thoughts on substituting melted refined coconut oil?

    • Joanne April 28, 2022, 11:50 am

      Hi there, You can try it, but once it cools, the mayo might become hard. The refined coconut oil should not taste like coconut, which I think is great in this case, but I do worry about the consistency of the mayo once it sits in the fridge.

  • Diana April 5, 2022, 12:50 pm

    I tried this recipe (with the aquafaba) and it didn’t work out – never thickened. I thought I had perhaps added the oil too quickly, so I did it again and really added the oil drop by drop. It still didn’t work out! I’m at sea as to what I did wrong. Too bad – it looks like a lovely recipe.

    • Adam April 5, 2022, 6:58 pm

      Ugh, that’s a pity. We are sorry the mayo didn’t work out for you. Aquafaba from a can is best since it’s extra starchy and has protein, it’s possible that your aquafaba wasn’t as starchy as ours. One trick that I found online (from Serious Eats Food Lab) was to add a small handful of whole chickpeas to the mayo to add even more protein and starch (they recommended 12). It’s the starch and protein that whips up into a thick mayo. Next time, add the extra chickpeas. As you blend the mixture, they will break down nicely.

  • AngelaKin March 8, 2022, 8:48 am

    One of the best vegan mayonnaise I have ever seen. Thank You!!

  • Debbie March 3, 2022, 11:00 am

    I have an immersion blender with a whisk attachment. Would this work? Any special instructions for it? Thanks!

    • Adam April 5, 2022, 6:51 pm

      Hi Debbie, It should work (although, I’ve not tried it myself). When using an immersion blender, the trick is to pump the blender up and down in the jar/container to incorporate air into the mayo.

  • Helen February 13, 2022, 7:01 am

    The eggless mayo looks wonderful. I was wondering if I could substitute almond milk for the soy?

    • Adam April 5, 2022, 6:54 pm

      Hi Helen, Soy works well since it helps with the emulsification process. I’ve never tried almond milk and I do think that it can work, but when reading experiences of others when almond milk was used, it seems that the mayo will be a little less thick. Next time I have it in my kitchen, I’ll do a test myself, but for now if you try it, let us know how it went.

  • Cristine December 27, 2021, 8:59 pm

    Best vegan mayo recipe I’ve tried. Hands down. It’s thick and creamy. Most of the recipes I’ve tried is not as thick even after letting it rest it the fridge. I added a pinch of black salt for the eggy taste. Thank you for sharing this recipe….Also putting instructions for both food processor and immersion blender. Much appreciated.

  • Sylvester Beckles October 31, 2021, 1:43 am

    I’m interested in your recipes


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