Easy Vegan Mayo

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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!

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!

And the good news is this is very easy to make, and a lot more affordable than the store-bought version. All we need are a few ingredients, and something to blend it with. I love using my immersion blender because it’s FOOLPROOF! 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 is relatively short and the ingredients are super common too!


  • Oil – I recommend a neutral oil. I use Canola, but any oil should be fine. Avocado oil is great too! Extra Virgin Olive Oil will be too strong, but you can experiment with a blend and add in a little bit for some extra flavor.
  • 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. If you have a soy allergy I think you can use aquafaba instead, but I haven’t tested this out! Make sure you use unsweetened soy milk at room temperature.
  • Vinegar – I like white wine vinegar for this, but any vinegar should work fine.
  • Mustard – Yellow mustard is what I usually use, but dijon 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 long is vegan mayo good for?

This vegan mayo will last about 2 weeks, though I always eat it before then! Store it in a mason jar or equivalent.

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

Thee Burger Dude
4.67 from 6 votes


  • 1 cup neutral oil
  • 1/2 cup unsweetened soy milk room temperature
  • 1 Tbsp white wine vinegar
  • 1 tsp yellow mustard
  • 1/2 tsp salt or to taste
  • 1/4 tsp lactic acid optional, to taste


  • Make sure all the ingredients are at room temperature. If the milk is cold you can microwave it for 20 – 30 seconds.
  • Add everything to a wide mouthed jar. Blend with an immersion blender. Slowly move the blender up and down once the emulsion starts after about 10 – 15 seconds. You will only need to blend for about 30 seconds or less in some cases.
  • Taste and adjust for seasoning.
  • Use right away or store in the fridge and use within 2 weeks.


You can use a regular blender for this. Just add everyting EXCEPT the oil to the blender. Slowly drizzle in the oil while the blender runs on HIGH. Start very, very slow, like a few drips at first. Once the emulsion takes place you can drizzle in faster, but take your time, other wise you risk breaking the emulsion.
Tried this recipe?Let us know how it was!

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  1. Great recipe (as usual) šŸ™‚
    Do you have a good online source for vegan lactic acid? I haven’t found a good one

  2. OK, this is perfect mayonnaise. I used regular white vinegar, the optional lactic acid, and added 1/4 tsp kala namak.

  3. Hey Burger Dude, can we possibly have nutritional facts for future recipes? It would be greatly appreciated!

  4. 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.

    1. No problem! Yeah I don’t know the science of it, but for some reason it seems like soy is the best option!

  5. I have to say, this is BY FAR the best Vegan Mayo recipe I have made. Thank you SO much for sharing this!

  6. This is amazing! Iā€™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! šŸ˜Š

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