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The easiest and most delicious homemade vegan mayo recipe you have to know. Let me show you how to make a thick white vegan mayo at home.
Making homemade vegan mayonnaise is so easy and quick to make. No need to hunt for an expensive and not so excellent mayo alternative. Plus, you most possibly have all the ingredients you need to make this vegan mayo recipe already at home.
You can use it as a dip, for salad dressings, or delicious sandwich sauces. The taste of this vegan mayo is delicious, and you don’t recognize a difference to classic mayonnaise, expect there are no raw eggs inside. Let me show you to make this basic, simple, and quick recipe.
Vegan Mayo Ingredients
- Unsweetened Soy Milk: the vegan “egg” substitute.
- Apple Cider Vinegar: makes the soy milk curdle & thick.
- Sunflower Oil: the main ingredient for taste and thickness.
- Spices: mustard, lemon juice, salt, and sugar.
- Variations: Use canola oil instead of sunflower oil. Add your favorite spices like chipotle, fresh garlic or garlic powder, herbs.
How To Make Vegan Mayo
- First of all, you need to blend the soy milk and apple cider vinegar in your food processor or with an immersion blender. Place the soy milk in the food processor (1) and add the apple cider vinegar (2). Your milk now starts to curdle. Mix well until your milk is thickened (3).
- With the food processor or immersion blender on, slowly add the oil until you have a thick white mayo (4). It’s important to add the oil slowly – if you add the oil all at once, the mayo eventually doesn’t get thick.
- Season your mayo with spices and serve immediately or store up to a few days in your fridge.
You don’t have a food processor no immersion blender? Use a large bowl and whisk and make the mayo the traditional old way. The steps are the same, but you need a little more time to do it. Be careful to add the oil extra slow.
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Homemade Vegan Mayo
Ingredients
- 1/4 cup soymilk, unsweetened
- 1 tsp apple cider vinegar
- ~1/2 cup sunflower oil, or canola oil
- 1 tsp lemon juice
- 1 tsp mustard
- 1/2 tsp salt
- 1/4 tsp sugar
Instructions
- Add the soymilk and apple cider vinegar to a food processor or immersion blender and mix.
- With the blender on, slowly add the sunflower oil until you have a thick mayo. You can add more oil if you want the mayo to be even thicker.
- Season with lemon juice, mustard, salt, and sugar.
Notes
- The recipe is for one small jar of mayo. Double the amount if you invited friends or have a family with kids.
- The mayo tastes the best if fresh. However, you can store it in your fridge for up to a few days.
- It’s important to slowly add the oil with the blender or food processor on – this ensures that your mayo thickens.
- Important: The recipe ONLY works with soy milk! Please don’t substitute with any other plant-based milk or it won’t work.
Julie says
Just found your recipe through Pinterest and can’t wait to try it. Did you use ground mustard or something like a dijon? New to making my own vegan condiments and just wanted to check 🙂
Thanks so much!
Aline Cueni says
Hi Julie, I am a huge fan of Dijon mustard, and that’s the only one I use for my recipes. But you can make mayo with any kind of mustard, so just use the one you like the most! ❤️
Ayanna says
This recipe truly does taste like regular mayonnaise but better and I know what is in it when I feed it to my family. I absolutely love the taste of this mayonnaise. Thanks so much for this recipe.
Aline Cueni says
Hello Ayanna, I am so happy about your comment. Thank you for letting me know. It surely is so simple to make with everyday ingredients. Enjoy your homemade vegan mayo! ❤️
Nicole says
This was my first homemade vegan mayo I’ve tried and it was very good. I have made mayo using eggs in the past and really prefer homemade vs store bought. Your mayo was a wonderful texture and the flavor better than many storebought vegan mayos. I added extra spices and a clove of garlic to mine because I prefer more flavor. I look forward to experimenting more with this recipe as it is very easy to make with an immersion blender. Thanks!
Aline Cueni says
Hi Nicole, thank you for letting me know.
I also prefer homemade vegan mayo over the storebought one. If you like it spicy, try adding some chipotle in adobo sauce…yummy! 🙂
All the best,
Aline
Irene Bensinger says
Can I use olive oil?
Thank you.
Aline Cueni says
Hi Irene
Olive oil has often a very strong (and sometimes bitter) taste, which can ruin your mayo. Therefore, I highly suggest using neutral vegetable oil. I have made mayo with olive oil and I didn’t like it at all.
Aline
Victoria says
Loved this recipe! We went on a family vacation and forgot to bring store bought vegan mayo, so this really saved us! It tastes just like the real thing and the consistency is amazing, even the non vegans loved it! Definitely will be saving this recipe to make it again. Thank you!❤️
Aline Cueni says
Ohhh it makes me so happy to read that, Victoria!
You are very welcome! And so glad that also the non-vegans loved it, that’s always a great sign 🙂
Thank you for letting me know and enjoy your homemade mayo!
All the best,
Aline
Judith says
Can you use almond milk to repla e the soy?
Aline Cueni says
Hi Victoria
Soy milk is your best friend when making homemade mayo. You can try it out with almond milk but you will likely end up with quite a liquid mayo. Therefore, I can’t suggest it.