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This Easy Homemade Vegan Mayonnaise recipe is the best mayo I’ve ever had and it’s ready in under 5 minutes with just 4 ingredients! When you move to a more plant-based diet or have an allergy to eggs, you may think you have to give up things like great mayo. Think again!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Swap the egg yolks for some soy milk and you are good to go! This is such an easy recipe with a few ingredients that you likely already have in your cupboards!
Mayonnaise is used in so many different things! Sometimes it is one of the main ingredients and other times, it is just the best choice to make your vegan sandwich recipes taste that much better! Eggs are natural emulsifiers, which is why they’re used in the real thing. This vegan mayonnaise recipe uses soya milk instead and you’d never know the difference as the texture is the same! It is an egg free mayo that is even better than the real deal!
It’s also a bit easier then other vegan mayo recipes out there as we’re not using aquafaba (chickpea water).
If you want to learn how to make Vegan Sour Cream with cashews then do check out my recipe!
Ingredients to make Homemade Vegan Mayonnaise
- Unsweetened Soya Milk – Soy milk will give you the best results to create tasty mayonnaise without eggs.
- Dijon Mustard – adds a great flavor and tang to this creamy spread.
- Vinegar – I used apple cider vinegar. It gives your homemade mayo some flavour and tang and adds liquid.
- Sunflower Oil – helps to ensure a thick mayo with the perfect consistency.
See recipe card for full information on ingredients and quantities.
Substitutions
- Soya Milk – Soy milk is definitely the best option for this. I have tried with almond milk, though it doesn’t turn out the same. This is one time that substituting any plant-based milk will not work as well.
- Dijon Mustard – Yellow mustard will work in a 1:1 substitution. Yellow mustard is a little milder, while dijon mustard has a more tangy flavour with a little more spice.
- Vinegar – You could use lemon juice in place of the vinegar. If you choose to use a white vinegar, you may want to add a little sweetener for flavour.
- Sunflower Oil – If you don’t have sunflower oil, replace it with a neutral oil like avocado oil, vegetable oil, or canola oil. Olive Oil does not have a neutral flavour, so I wouldn’t recommend it for this vegan mayo. You also want to avoid coconut oil as it will solidify in the fridge.
- Hand Blender – You could use an immersion blender or other stick blender as well. If you decide to use a high-speed blender, leave it open so the air can mix in and do its job.
Variations
- Spicy – For spicy mayo, add in some hot sauce or Sriracha along with a bit of black pepper.
- Deluxe – What makes homemade vegan mayo deluxe is more about how you use it. You could use it in a potato salad with some fresh herbs on top. It works great in salad dressings, in pasta salads, or in a vegan egg salad. You can also level up your egg free mayonnaise by adding different seasonings. Add some garlic powder for a garlic mayo, for instance.
- Kid friendly – You can use this dairy free mayo anywhere you would use traditional mayonnaise. Mix it with some ketchup for your kids to dip their french fries in. You can also spread this creamy mayo on your kids favourite sandwich.
How to make Homemade Vegan Mayonnaise
Step 1: Firstly, place soy milk, mustard, vinegar, and salt into a jug. Blend for about 30 seconds or until it starts to get frothy.
Step 2: Slowly pour in the oil while blending until it becomes thick and creamy. This will take 2-3 minutes.
Hint: Rely on how the mayonnaise looks rather than the times. You may need to blend a shorter or longer time depending on your hand blender.
What to serve Vegan Mayo With
I was inspired to create this vegan mayo recipe, whilst making my Vegan Potato Salad! However, this eggless mayo would also work really well mixed into my
- Tuna Pasta Salad
- Chickpea Tuna Salad recipe
- Grilled Salmon Burgers
- Jackfruit Gyros
- Tuna Pasta Bake
- Vegan Quiche
- Smashed Potatoes
- Homemade Coleslaw
Leftovers
You can store your vegan mayonnaise in an airtight container or mason jar. It will keep in the fridge for 1-2 weeks. I love to always have some on hand and ready to use!
Recipe FAQs
There are a variety of ways to make your own vegan mayo. The differences mainly come down to the base. I prefer to use soya milk as I feel it makes the best vegan mayo. Other plant-based ingredients you can use are other plant-based milks, silken tofu, or aquafaba (the liquid in a can of chickpeas).
Yes! Plant-based, basic ingredients mean no cholesterol. Making your own egg-free mayonnaise from scratch also means you know what’s going in so there are no hidden ingredients.
Vegan mayo can be used anywhere you’d use regular mayo! You can even turn some regular recipes into vegan recipes with this one little trade! I love to use it in potato salad, dressings, on sandwiches, and in Chickpea Mayo Salad.
If your mayo isn’t thickening up as expected, try adding some more oil. Also, make sure to pour the oil a little slower next time. You could also try getting your soya milk to room temperature before making it.
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Best Vegan Mayonnaise
Equipment
- Hand blender (or food processor)
- jug to blend the mayo in
Ingredients
- 1/2 cup unsweetened soya milk, 125ml
- 2 tsp dijon mustard
- 1 ½ tsp vinegar, (I use cider)
- 3/4 cup sunflower oil, 187.5ml
- generous pinch salt
Instructions
- Add the milk, mustard, vinegar and salt into a jug and blend until it starts to go frothy (30 seconds)
- Now pour in the oil slowly whilst blending until it goes thick and creamy (2-3 minutes)
Video
Notes
Nutrition
Great. How long does it last for in the fridge?
1-2 weeks in a sealed jar!
I was surprised at how easy it was to make! Having never made mayonnaise before, I will now never buy shop-bought again! Delicious, quick and simple to make! Thanks James!
How long will this Mayo keep? It sounds like it makes about 1.25 cups? Or does it expand when whipped?
Hey Susan, Easily 2-3 weeks in a sealed container in the fridge. It makes about 1.5 to 2 cups worth of mayo
Thank you! This is what I’ve been looking for. I’ve tried other vegan mayonnaise recipes using tofu and cashews but they just weren’t quite right. This is great. I love how it’s so thick and creamy. I added a little salt, lemon juice and garlic. It’s yummy. Thanks again.
Glad you enjoyed it Em 🙂