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homemade vegan mayonnaise in a jar served on a white background.
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5 from 6 votes

Best Vegan Mayonnaise

A delicious and simple 4 ingredient homemade vegan mayonnaise that you can make in less than 5 minutes
Prep Time5 minutes
Total Time5 minutes
Course: Sauce, sides
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 25 servings
Author: James Wythe

Equipment

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
Metric - US Customary

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store:In an airtight container or mason jar. It will keep in the fridge for 1-2 weeks.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Slowly add the oil when blending for it to emulsify. 
Tip 2: Sugar free soya milk works best so avoid sweetened milk.
Tip 3: It lasts a while in the fridge so make a big batch and try it in some of my recipes linked above in this post.

Nutrition

Calories: 70kcal | Carbohydrates: 0.02g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Fiber: 0.1g | Sugar: 0.01g