This Easy Vegan Mayonnaise Recipe is budget-friendly and takes just 5 minutes to make. Blender homemade mayo turns out deliciously thick and creamy every time, and is made with simple ingredients.
Never run out of mayo again! Make your own and refrigerate it for up to 2 weeks. Plus, this budget-friendly recipe can be made with an immersion blender for easy clean up! This homemade blender vegan version tastes just like regular mayonnaise!
Use this Easy Vegan Mayonnaise recipe to make my Curried Chickpea Salad, or this High-Protein Plant-Based Tempeh Sandwich.
- Most neutral flavored oils, such as sunflower, safflower, grape seed, canola, or refined olive oil will work. You can also use avocado oil to make vegan avocado mayonnaise! Do not use cococnut oil.
- Apple cider vinegar combined with lemon juice adds a tart, tangy, and bright flavor to this Easy Vegan Mayonnaise recipe.
- Soy milk contains natural emulsifiers that bind the mayo and make it thick and creamy.
- Kala namak is an optional ingredient. I highly recommend adding some if you happen to have any at home. It adds an eggy flavor to this recipe, just like in regular mayo!
See recipe card for quantities.
- Garlic power - feel free to add a pinch if you like the flavor
- Oil - use sunflower, safflower, grape seed, canola, refined olive oil, or any neutral flavored, odorless oil
- Mustard - use dry mustard powder or Dijon mustard
- Smoked paprika - add a pinch for a smoky mayo
Visit my Vegan Sandwich Recipes page for more recipes using mayonnaise.
Use either a food processor or an immersion blender to make this Easy Vegan Mayonnaise recipe.
Step 1. Add the soy milk, vinegar, and lemon juice to the canister of an immersion blender. Mix with a spoon until it starts to curdle.
Step 2. Add the salt, mustard powder, and kala namak (if using) to the canister and blend, moving the stick up and down, until it starts to thicken.
Step 3. Slowly add the oil while blending and moving the stick up and down in the mixture.
Step 4. Blend until the vegan mayonnaise is creamy and the oil is fully incorporated. Refrigerate for up to 2 weeks.
💡 Expert Tips
- Soy milk is required for proper emulsification.
- This vegan mayonnaise will continue to thicken once refrigerated, but if the mixture is too thin upon blending, you can slowly add more oil as needed.
- Storage: Refrigerate the vegan mayonnaise in an airtight container for up to 2 weeks. As it sits, some liquid might pool at the top. Simply mix it with a spoon.
🙋🏽♀️ Recipe FAQs
You need just three basic ingredients to make vegan mayonnaise: oil, soy milk (or aquafaba), and salt. Add kala namak for an eggy flavor, and vinegar for a tang.
Vegan mayo is generally a bit healthier than egg-based or non-vegan mayo, containing less saturated fats and almost no cholesterol.
Vegan mayo substitutes include hummus, mashed avocado, tahini, mustard, creamy vegan yogurt, or seasoned cashew cream.
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Easy Vegan Mayonnaise Recipe
- ½ cup unsweetened soy milk at room temperature
- 2 teaspoons apple cider vinegar or white wine vinegar, room temperature
- 1 teaspoon lemon juice or to taste
- ¼ to ½ teaspoon salt
- ½ teaspoon mustard powder or 1 teaspoon Dijon mustard
- Pinch of kala namak for eggy flavor (optional)
- 1 cup neutral flavored oil
- Immersion blender: Add the soy milk, vinegar, lemon juice, salt, mustard powder, and kala namak (if using) to the canister and blend, moving the stick up and down, until it starts to thicken. Slowly add the oil while blending, moving the stick up and down in the mixture. If the mixture is too thin, add more oil as needed.
- Food processor: Add the soy milk to the canister and blend for one minute, or until it starts to thicken. Add the vinegar, lemon juice, salt, mustard powder, and kala namak (if using). Process for another minute until everything is blended.Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil until about one quarter has been added for proper emulsification. Continue to add the oil slowly, but increase it to a thin stream instead of drops. After all the oil has been added, scrape the bowl, and then process the mixture for 10 seconds. Taste the mayo, and adjust the salt to taste. It will thicken in the refrigerator, but If you think the mayonnaise is too thin, you can blend a little more oil into it. Do this slowly.
- Soy milk is required for proper emulsification.
- This vegan mayonnaise will continue to thicken once refrigerated, but If the mixture is too thin upon blending, you can slowly add more oil as needed.
- Storage: Refrigerate vegan mayonnaise in an airtight container for up to 2 weeks. As it sits, some liquid might pool at the top. Simply mix it with a spoon.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Just wondering if this recipe can be made with less oil or no oil. I appreciate your thoughts! Thank you!
You can make mayonnaise with soaked cashews but I have not shared a recipe for that as yet. This one requires some type of oil.
Lovely 🥰 recipe and easy to make!
Thank you. So glad you are enjoying it.