Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!

Everybody loves mayo and it’s one of the things vegans miss the most when they go plant-based. Fortunately, I have good news. You can enjoy a delicious vegan mayo that tastes even better and is much healthier!

Making vegan mayo is so easy, it only requires 4 ingredients, just 2 minutes and a blender, that’s all! An immersion blender is the best choice, but a regular blender will do.

In addition, homemade vegan mayonnaise is so inexpensive and made with simple and clean ingredients. I know store-bought mayo is so convenient, but it’s usually made with nasty ingredients and this recipe is ready in just 2 minutes!

I don’t eat mayo every day as it’s high in calories, but I make it once in a while, to make all kinds of recipes like sandwiches, sauces, dressings, or as a dip.

Soy milk is the best choice to make vegan mayo because it has a similar consistency to cow’s milk, which it’s also used to make mayo, instead of eggs here in Spain. In addition, soy milk acts as an emulsifier.

I’ve made this recipe using almond milk and it works, but it’s no the same. If you can eat soy, I would use soy milk because you’ll get the most delightful vegan mayo you’ve ever tried!

If you’re going to make this mayo occasionally use any oil you want, but if you’re going to make it very often, try to use unrefined oils as the refined ones are not good for our health.

I’m totally in love with my vegan mayo and is one of the most popular recipes on the blog. It tastes amazing, has a perfect consistency and is cholesterol-free, better for the planet, the animals and your health. It’s an epic win!

How to make vegan mayo – Step by step

If you’re using an immersion blender , combine all the ingredients in the blender cup, place the immersion blender in , so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies (photo 1).

, all the in the blender cup, the , so that way it sits firmly on the bottom of the cup and the mayo (photo 1). Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top (photo 2).

the to incorporate any oil that is sitting on the top (photo 2). If you’re using a regular blender , place all the ingredients in the blender , except the oil, and blend for about 5 seconds (photo 3). Then add the oil gradually while the blender is going (photo 4), turn it gradually from low to high and let it go until thickens (photo 5).

, all the in the , except the oil, and for about (photo 3). Then the while the blender is going (photo 4), from low to high and let it go (photo 5). Use it immediately or keep it in the fridge for a few hours until it’s cold (photo 6).

Pro tips

Feel free to use any type of oil like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge

Soy milk is the best choice to make this recipe. I’ve also used almond milk and it works, but it wasn’t as thick. Some readers have made this recipe using other types of plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.

Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the better option, at least for me.

Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.

If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.

Keep in mind this mayo will thicken in the fridge.

You can add other ingredients to your mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill.

Can you freeze vegan mayo?

Unfortunately, you can’t, but it’s ready in just 2 minutes, so it’s not a big deal. Besides, it’s made with simple ingredients you can always have in your pantry.

Homemade vegan mayo lasts about 4-7 days because although oil, vinegar, and salt last a lot longer, the milk doesn’t.

What is the best oil to use for vegan mayo?

You can use pretty much any oil you have on hand, except coconut oil, as it will solidify in your fridge.

I prefer to use oils with a neutral flavor, like sunflower, canola, corn, peanut or safflower oil. Although I’m an extra olive oil lover, I think it has a really strong flavor for this recipe.

Using all neutral oil makes a better canvas for adding flavors, like for example garlic (you’ll get a delicious vegan aioli), mustard or maple syrup.

Some people use a neutral flavor oil, but then add a little bit of extra virgin olive oil (about 1 tbsp or so) to add a little extra flavor and also to get a more beautiful color.

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Vegan Mayo Author: Iosune

Iosune Prep: 5 mins

Total: 5 mins

About 1 and 1/2 cups ( 375 ml) 1 x

How-to, Sauce

Vegan Servings About 1 and 1/2 cups (375 ml) 1x Scale 1x 2x 3x Tap or hover over number to scale servings Print Pin Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free! Ingredients 1 cup oil ( 250 ml), I used sunflower oil

oil ( ml), I used sunflower oil 1/2 cup unsweetened soy milk ( 125 ml)

unsweetened soy milk ( ml) 2 tsp apple cider vinegar

apple cider vinegar 1/2 tsp salt Instructions Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with. If you’re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top. I usually use an immersion blender, but I’ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice. If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed. Try the mayo and add more salt if needed. If it’s too thick, add more milk and if it’s too watery add more oil. Pulse again until the mayo has the perfect consistency. Use it immediately or keep it in the fridge for a few hours until it’s cold. Keep lefovers in an airtight container or a jar in the fridge for about 4-7 days. Notes Feel free to use any type of oil like olive, sunflower, canola, peanut, corn or safflower oil. Keep in mind olive oil (especially extra virgin olive oil) has a really strong flavor. Do not use coconut oil as it will solidify in the fridge.

Soy milk is the best choice to make this recipe. I’ve also used almond milk and it works, but it wasn’t as thick. Some readers have made this recipe using other types of plant milk successfully, but other readers haven’t succeded. Soy milk always works, though.

Feel free to use other types of vinegar, especially if they have a neutral flavor. Balsamic vinegar is not the better option, at least for me.

Use an immersion blender if you have one, it works great and the mayo is ready in just 1 or 2 minutes.

If your mayo doesn’t emulsify, add more oil until it thickens. It’s really important the milk and the oil are at the same temperature and also please follow this recipe to a T.

Keep in mind this mayo will thicken in the fridge.

You can add other ingredients to your mayo like garlic (you’ll get a delicious vegan aioli), mustard or maple syrup. It’s also delicious with fresh or dried herbs like parsley or dill. Nutrition Serving Size: 1 tbsp

Calories: 43

Sodium: 50 mg

Fat: 4.7 g

Saturated Fat: 0.4 g

Protein: 0.3 g

Update Notes: This post was originally published in April of 2015, but was republished with new photos, step by step instructions and tips in December of 2019.