Easy Vegan Mayo
This Vegan Mayo is thick, creamy, and tangy as heck! It’s super easy and comes together in less than 5 minutes!
Mayo is another one of those things I like better as a Vegan. I didn’t care for it except in certain situations. But nowadays, I love it and probably have some almost everyday whether it’s just as a condiment or part of a dressing for something like Hawaiian Style Mac Salad!
And this vegan mayo, is super thick, rich and creamy just like regular mayo! You can tailor it to your tastes and amp up the flavor in any direction. It’s perfect for sandwiches, dressings, spreads and sauces! You can use it in some Vegan Tuna Salad too!
Why isn’t mayo vegan?
Almost every mayo out there uses egg as a binder. Therefore, it’s not vegan! The good news is this is very easy to make vegan!
We’ll be using some mustard as an emulsifier as well as some soy milk. Not only is it easy to make, but it’s a lot more affordable than the store-bought version. All we need are a few ingredients, and something to blend it with.
If you are Soy Free, you can make my Aquafaba Mayo instead!
I love using my immersion Blender because it’s FOOLPROOF for a creamy texture! You can use a regular blender or food processor, but there’s more room for error and it takes longer as you need to slowly drizzle the oil. If you go too fast you will break the emulsion and you’ll end up with mayo soup!
The ingredient list for this Vegan Mayonnaise Recipe is relatively short and the ingredients are super common too!
Ingredients
- Oil – I recommend a neutral oil. I use Canola Oil, but any oil should be fine. Vegetable, Avocado Oil, Sunflower Oil will all work fine. I would personally avoid Olive Oil (especially Extra Virgin) as it has too strong a flavor in my opinion.
- Soy Milk – I have tried making this with other plant milks and nothing comes close to Soy Milk. It just gets so thick and perfect. Every other milk I’ve tried is just too thin and runny. Make sure you use unsweetened soy milk at room temperature.
- Vinegar – I like White Wine Vinegar for this, but feel free to use Apple Cider Vinegar, or lemon juice will work too!
- Mustard – Yellow mustard is what I usually use, but Dijon mustard works too.
- Salt – Start with 1/2 tsp of salt and add more as you see fit.
- Lactic Acid – This is totally optional, but a little pinch of lactic acid goes a long way to make this vegan mayo tangy as heck!
- Other Flavorings – Feel free to add any other seasonings you like! Garlic, chives, etc. I’ve heard some people put Black Salt (Kala Namak) to add an eggy flavory, but I haven’t tried this yet.
How to make homemade vegan mayonnaise
This is quite simple! You just need to add everything to a mason jar, and then using an immersion blender, you’ll blend it until it’s emulsified. Start at the bottom, and slowly move your way up.
It’s good right away, but will get thicker after a few hours / overnight in the fridge!
storage
Store it in a mason jar or airtight container in the fridge. This vegan mayo will last about 2 weeks, though I always eat it before then!
How to use Vegan mayo
You can use this like you would use non-vegan mayo! It’s great in some Vegan Chicken Salad, a BLT, or Coleslaw, Macaroni Salad, Potato Salad, anything that needs something creamy!
can I make this soy free?
If you have a soy allergy, you can use my Aquafaba Mayo Recipe!
They are both super delicious. I find that the Aquafaba Mayo is slightly creamier and smoother, but the Mayo made with Soy Milk is thicker.
Related Recipes
You can use this anywhere Vegan Mayo is called for! How about one of these recipes?
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Easy Vegan Mayo
Equipment
Ingredients
- 1 cup Neutral Oil (Vegetable, Canola, Avocado etc)
- 1/2 cup Unsweetened Soy Milk (Room Temperature)
- 1 – 2 Tbsp White Wine Vinegar (or Regular Vinegar, Apple Cider)
- 1 – 2 tsp Dijon Mustard (or Yellow Mustard)
- 1/2 tsp Salt (more to taste)
- 1/4 – 1/2 tsp Vegan Lactic Acid* (Optional for extra Tang!)
Instructions
- Make sure all the ingredients are at room temperature. If the milk is cold you can microwave it for 20 – 30 seconds.
- For a milder tasting mayo, use 1 tsp of Dijon, 1 Tbsp of Vinegar, and 1/4 tsp of Lactic Acid. For a tangier mayo, simply double them to 2 tsp, 1 Tbsp and 1/2 tsp respectively.
- Add everything to a wide mouthed jar. Blend with an immersion blender. Don't move the blender for 15 – 20 seconds. Slowly move the blender up after this time, you can slowly move it up and down to emulsify everything. You will only need to blend for about 30 seconds or so.
- Taste and adjust for seasoning.
- Use right away or store in the fridge and use within 2 weeks.
Great recipe (as usual) 🙂
Do you have a good online source for vegan lactic acid? I haven’t found a good one
I think I have a link in the post, but you can find it on amazon or modernist pantry! thanks!
OK, this is perfect mayonnaise. I used regular white vinegar, the optional lactic acid, and added 1/4 tsp kala namak.
Nice! I need to try adding a little black salt, that sounds intriguing.
Hey Burger Dude, can we possibly have nutritional facts for future recipes? It would be greatly appreciated!
I’m really glad I found your website. I watched a couple YouTube videos plus yours and made some mayo yesterday using my stick blender. I didn’t have soy milk so used aquafaba instead. It tastes delicious but it’s not thick. It’s more the consistency of creamy salad dressing. After coming to this page and reading the post, I realize the soy milk is really key.
I’ll use my failed mayo as a salad dressing by adding herbs and will go buy some soy milk. I should have come here to begin with — thank you for the details you provide.
No problem! Yeah I don’t know the science of it, but for some reason it seems like soy is the best option!
I have to say, this is BY FAR the best Vegan Mayo recipe I have made. Thank you SO much for sharing this!
Awesome, it’s my favorite too! 🙌
This is amazing! I’m so excited to have this recipe. I added the black salt and it was chefs kiss! Will be keeping this one to use again and again. Thanks so much! 😊
Best Mayo EVER!!! Thanks for sharing the recipe.
Made it today. It’s awesome 😍🥰.
Now I don’t have to buy the vegan mayo in the stores 😋.
Heck yes! One of my favorite things, saves a lot of money! Glad you like it!
Hang on— is the mayo supposed to be jiggly enough to use straight away? I used soy milk, double checked the measurements, but after like 3 minutes of immersion blending, I’m not getting a consistency that’s thick enough to call mayo… Just throwing it in the fridge to see if it’ll thicken up after that.
Hi. sorry to hear that. Yes it should be good right away, it will thicken in the fridge but not too much. Were all the ingredients room temp? I’ve made this a few dozen times and never have an issue, so if you followed the recipe as written I’m not sure what it could be. Let me know and I’ll see if I can help.
This is SO embarrassing, but the reason it didn’t work the first time was because I didn’t realize my immersion blender had two speed settings. I was blending on low. Blending it on high speed did the trick! This is indeed the quintessential vegan mayo recipe!
OH! Wow, that’s good to know! So glad it worked out, thank you!
Ive made this with soy milk and love it but wondering if you could use another plant milk?
Hi, as far as I know it won’t work nearly as well. I remember testing I think almond and pea milk and they both were a lot runnier unfortunately. I think there’s a protein in soy milk that helps it stay thick.
At first it didn’t work and was very sad. Tried it again like 10 or 15 minutes later and it worked. Very cool.
Interesting, never had that happen, but glad it worked out in the end!
I will never buy mayonnaise again. This mayonnaise is perfect in texture and flavor. I’ve already made it 3 times in a week (lol I don’t think I should eat it so much).
If it happens to you that the mayonnaise is completely liquid, it is because you have not used the maximum power of the blender, as it happened to me. But there is a solution! Transfer most of the mayonnaise to another glass and leave some in the jar. Pour a little soy milk into the jar (very little) and start blending until it emulsifies, gradually add the rest of the mayonnaise and emulsify it in turns, until you are done.
The mayonnaise is “lumpy” after beating so I stir it with a fork to make it smooth.
I used 80% liquid lactic acid and it worked well.
I always add 1/4 tsp of black salt and another 1/4 tsp of sea salt. The egg flavor is super subtle, it is not relevant at all.
I have also tried adding 3 cloves of garlic because I love garlic. I love the flavor it gives although it doesn’t taste like aioli, maybe more garlic is needed.
Oh wow, thank you for all these suggestions, I’ll have to try them out and add them to the blog!
OMG this recipe literally blew my mind. I’ve made “real” mayonnaise with eggs and it was so difficult, but this recipe is incredibly easy with cheap ingredients that I always have on hand. And it tasted exactly like real mayonnaise!!! Maybe even better because I added some MSG and garlic powder. Thank you so much for this recipe!!! I was so close to buying vegan mayo for TEN DOLLARS the other day but I just couldn’t do it. This probably cost me less than a dollar and only took 5 minutes. Thank you again!!
Oh nice, love to hear this! I wanna make a Kewpie mayo with MSG! Thank you! Glad I helped you save some bucks!
Oops sorry to add another comment – but I needed to add that even though you said soy milk is a must, I used ripple pea protein milk and it was perfect 👌
Good to know, I’ll have to try that out!
This was my first time making mayo and it was so easy! Excited to make Thee Burger Dudes Hawaiian macaroni salad with this stuff. I’ll never buy mayo at the store again!
Oh nice, so glad it worked out on the first try! The mac salad is one of my favorites, thank you!