This homemade vegan mayo is rich, creamy, and thick. The recipe couldn’t be easier and you need only five ingredients and a blender to make it!
Why This Recipe Works
There is nothing easier than making vegan mayonnaise! All you have to do is combine all of the ingredients in a blender and process until you have creamy and smooth mayonnaise. You could even use an immersion blender!
The preparation doesn’t take more than 5 minutes. It absolutely couldn’t be any easier!
Making homemade vegan mayo is also much cheaper than buying it at the store.
What Goes Into This Recipe
- Soy Milk – use unsweetened soy milk. Don’t replace it with any other kind of plant-based milk. The recipe only works with soy milk.
- Oil – I usually use canola oil.
- Lemon Juice
- Mustard – I used Dijon mustard.
- Apple Cider Vinegar
- Black Pepper
- Salt
How To Make This Recipe
1. Step: Place all the ingredients in a blender except for the oil. Blend for about 10 seconds or until everything is combined.
2. Step: Then turn the blender to low and gradually add the oil (while the blender is still going on low). The easiest way to do this is to remove the lid plug (the little plastic plug in the middle of the lid) and pour the oil through it.
3. Step: When you’re done adding all of the oil, put the lid plug back on and turn the blender to high until the vegan mayo is thick enough for your liking.
Recipe Notes
- Please don’t replace the soy milk with any other plant-based milk. The recipe does not work with almond, oat, or rice milk. The mayo will be less thick and creamy.
- Also make sure to use unsweetened soy milk. You can taste the difference, even if the soy milk is only lightly sweetened.
- If the mayonnaise is too thick, just add a bit more of the soy milk.
- If you want, you could also substitute the canola oil with sunflower oil or avocado oil. I would not recommend olive oil as it has a very strong flavor.
- Are you a fan of aioli? Then add a clove of garlic before blending the ingredients in your blender.
FAQs:
What Kind of Blender Should I Use?
I usually use my Vitamix for this recipe. However, basically any blender would work because you’re not processing any hard ingredients.
You could also use an immersion blender if you want. I’ve tried it and it worked pretty well too.
Can I Use Any Other Plant-Based Milk?
No, I don’t recommend using any other plant-based milk than soy milk. I’ve tried it with unsweetened almond milk and I wasn’t very satisfied with the result.
The mayo turned out to be rather thin. The recipe does not work at all with rice milk or oat milk.
How Long Does The Mayonnaise Last?
If you keep the mayo in an airtight container in the fridge, it will last up to four to five days.
So if you think you can’t finish it in that time, just cut down the recipe and make a half batch.
Ways To Use This Recipe:
It is a great…
- dip for fries, cauliflower wings, and veggie sticks
- spread for vegan sandwiches (for example with tomatoes, smoked tofu or tempeh, and lettuce)
- base for a creamy pasta salad or a vegan potato salad
- addition to a vegan salad dressing (thinned with water and seasoned with herbs and spices)
- base for vegan aioli (just add some garlic before blending it) or vegan remoulade (for example for my vegan crab cakes)
Related Recipes:
- Vegan Ranch
- Tomato Butter
- Spinach Artichoke Dip
- Vegan Nacho Cheese
- Sweet Potato Fries Dipping Sauce
- Jackfruit Buffalo Dip
I Love to Hear From You!
I hope you like this vegan mayo as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Mayo
Ingredients
- 1/2 cup unsweetened soy milk
- 1 cup canola oil
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 pinch of black pepper
- 1 pinch of salt
Instructions
- Place all the ingredients in a blender except for the oil. Blend for about 10 seconds or until everything is combined.
- Then turn the blender to low and gradually add the oil (while the blender is still going on low). The easiest way to do this is to remove the lid plug (the little plastic plug in the middle of the lid) and pour the oil through it.
- When you're done adding all of the oil, put the lid plug back on and turn the blender to high until the vegan mayo is thick enough for your liking.
Notes
- Please don't replace the soy milk with any other plant-based milk. The recipe does not work with almond, oat, or rice milk. The mayo will be less thick and creamy.
- Also make sure to use unsweetened soy milk. You can taste the difference, even if the soy milk is only lightly sweetened.
- If the vegan mayonnaise is too thick, just add a bit more of the soy milk.
- If you want, you could also substitute the canola oil with sunflower oil or avocado oil. I would not recommend olive oil as it has a very strong flavor.
- Are you a fan of aioli? Then add a clove of garlic before blending the ingredients for the vegan mayonnaise in your blender.
Quick, easy and very good. My favorite combination!
Thanks for a great recipe! I decided to try it anyway with homemade rich almond milk (ratio of 1 1/4 cup almonds per 3 cups water) and flax oil ( no additives , just flax oil) and it turned out very creamy and luscious! I used it in a vegan chickpea salad recipe and wow!!! I knew store bought almond milk would probably be too thin since you had advised against it so that’s why I took a chance with homemade!
I really appreciated the FAQ following the recipe. They didn’t get in the way of the instructions, but they provided important tips. I have had trouble in the past, and this time it looked like I had failed again, but then it came out fine. I must have added too much oil, b/c it was looking creamy but then completely collapsed. I added more soymilk, and it thickened up again. Thanks!