If you can’t live without mayonnaise, you don’t have to if you want to eat vegan. Here’s my fave Vegan Mayo recipe! It only takes 5 minutes, tastes incredible and uses easy ingredients!

Vegan mayo being scooped out of a jar.

I remember the first time I tried vegan mayo, or plant based mayo, about four years ago. It tasted just like regular mayonnaise and kind of blew my mind. It tastes exactly the same! Vegan mayo here costs me quite a lot, and I remember one day wondering if it was possible to make it at home and friends – here we are!

Not only is it possible to make vegan mayo at home, but it’s also easy and takes only a few minutes. It’ll save you a lot of money since it’s some basic affordable pantry ingredients (really), and tastes incredible! 

Step by step photos of making mayo.

What ingredients are in vegan mayo?

I’m so glad you asked! Vegan mayo is made up of three basic ingredients – soy milk, oil and salt. Let me break them down a bit for you. 

  • Soy milk – You’re going to need to use soy milk for this recipe. Truthfully, apart from almond milk, it’s the vegan milk I always have in stock. Why? Emulsification. Soy milk contains natural emulsifiers that make it perfect for so many purposes. I use it to make creamy and solid vegan butter, as the perfect buttermilk in pancakes and cakes and more, and here – in mayo! It works perfectly and binds to the oil to make it nice and fluffy and mayo like!
  • Oil – oil adds the necessary fat and binds with the soy milk. You want to use a subtle/mellow and odourless oil for taste. I love olive oil and coconut oil but they can be a bit overpowering here, so I recommend a more neutral oil like sunflower seed, canola or grape seed oil. 
  • Salt – salt is such a superior ingredient to me. It acts as a flavour enhancer here and really boosts the flavour. 

Now, for the other ingredients. I always add in some apple cider vinegar, mustard, black pepper and garlic powder which for me take it over the top and give it that quintessential mayonnaise flavour. If however you’re using this for a sweet dessert, leave those out. 

Step by step photos of whisking mayonnaise.

Expert Tips & FAQ

  • I go through this in detail in recipe, but the best tool to use is an immersion blender in an open cup (like the beaker that comes with it). Air is an essential ingredient and you need free-flowing air to allow the emulsification to properly take place. 
  • You can’t do this in a container that is completely sealed off (just like my whipped coffee recipe). You can use a blender, but ensure it’s an open blender. I would do it that way by blending the soy milk first and then slowly streaming in the oil in the top. Cover it loosely with a cloth so it doesn’t splash. If you’re doing that, you might need to double the quantity so there’s enough for the blade. 
  • You should start with all your ingredients at the same temperature, preferably at room temperature.

Flavour Customisations/Add-ins

Feel free to customise this vegan mayo recipe with flavour add-ins. Here are some of my favourites:

  • add in some dried Italian seasoning and an extra pinch of garlic powdered for herbed garlic mayo. 
  • Add in some sambal oelek or sriracha for a spicy mayo

step by step photos of a whisk mixing mayonnaise.

Related Recipes

These are my favourite recipes where I use my homemade mayo:

Photo of vegan mayo with a jar.

Enjoy friends! If you make this post about these Vegan Mayo (Thick and Creamy), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Vegan mayo being scooped out of a jar.

Vegan Mayo (Thick and Creamy)

Servings: 1 and a half cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
If you can't live without mayonnaise, you don't have to if you want to eat vegan. Here’s my fave Vegan Mayo recipe! It only takes 5 minutes, tastes incredible and uses easy ingredients!
5 (from 196 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1/2 cup original soy milk, (125mL) see notes for substitutions
  • 2 teaspoons apple cider vinegar, or lime juice or white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon dijion mustard
  • 1 cup oil, I recommend any neutral oil (don't use coconut oil) (250mL)

Instructions 

  • Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 10 seconds.
  • Add the original soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.
  • Pour the oil over the soy milk mixture. Let it sit for about a minute.
  • Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
  • Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!

Notes

Soy milk specifically is needed for this recipe because of the natural soy lecithin found in the recipe - this is what helps the oil to emulsify with the milk. Essentially, we are using soy milk instead of the usual eggs found in traditional mayonnaise. If you'd like a substitute, I recommend reading the comments' section for what other readers have used. I can't guarantee that their suggestions will work since I haven't personally tested them, but there are a lot of suggestions for soy substitutions! Enjoy!
Recipe inspired/adapted from Simple Vegan Blog.
This mayo lasts about 2 weeks in the fridge.
Calories are per tablespoon.

Expert Tips & FAQ

  • I go through this in detail in recipe, but the best tool to use is an immersion blender in an open cup (like the beaker that comes with it). Air is an essential ingredient and you need free-flowing air to allow the emulsification to properly take place. 
  • You can’t do this in a container that is completely sealed off (just like my whipped coffee recipe). You can use a blender, but ensure it’s an open blender. I would do it that way by blending the soy milk first and then slowly streaming in the oil in the top. Cover it loosely with a cloth so it doesn’t splash. If you’re doing that, you might need to double the quantity so there’s enough for the blade. 
  • You should start with all your ingredients at the same temperature, preferably at room temperature.
  • If you don't have the immersion blender cup, be sure to use a tall and narrow jar (like a Weck Jar).
Calories: 79kcal, Carbohydrates: 0.2g, Protein: 0.2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 51mg, Potassium: 8mg, Fiber: 0.03g, Sugar: 0.1g, Vitamin A: 19IU, Vitamin C: 0.3mg, Calcium: 7mg, Iron: 0.1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dips
Author: Jessica Hylton