Vegan Mayo (Thick and Creamy)

By Jessica Hylton -

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 making 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 making 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!

vegan mayo being scooped out of a jar

Vegan Mayo (Thick and Creamy)

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!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 and a half cups
Course Dips
Cuisine American
Ingredients
  • 1/2 cup unsweetened soy milk (125mL)
  • 2 teaspoons apple cider vinegar or lime juice or white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon mustard
  • 1 cup oil I recommend any neutral oil (don't use coconut oil) (250mL)
Instructions

Instructions

  • Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds.
  • Add the unsweetened 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
Recipe inspired/adapted from Simple Vegan Blog.
This mayo lasts about 2 weeks in the fridge.

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).

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 6mg | Iron: 1mg
by Jessica

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Recipe Rating




17 comments

  1. Judy says:

    5 stars
    I love mayo on my sandwiches and as a dip. This recipe is super easy, and delicious with easily obtainable ingredients.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Judy! We’re happy that you like and enjoyed the recipe. We really tried to make it easy to access!

  2. First time I see such a recipe, using soy milk to make mayo. I’m curious. Thanks for sharing.

    • Gavin | Jessica in the Kitchen says:

      Give it a try! We hope you like it!

  3. Louise F says:

    5 stars
    Hi Jessica
    I love vegan mayo but have never made my own and I’m so tempted to try this.
    Two questions:
    1- Could I use a KitchenAid mixer to make this (whisk attachment)?
    2- Does the nutritional value you stated for this mayo of 85KCal cover the whole 1.5 cup yield?

    Keep up the great work – I adore your recipes!!
    Lou x

    • Hey Louise,

      Amazing! You’ll love it for sure! I haven’t tried the Kitchenaid whisk attachment so I don’t know, but! I have tried a food processor and a blender with an open mouth and they both worked!

      The 85 calories is per 1 tablespoon! I hope you enjoy and thanks so much!!

  4. 5 stars
    The best vegan mayo ever!!! It tastes just like real mayo and I’m so happy! I made it in the blender and it worked great. I doubled the batch and I’m glad I did because I’m obsessed! Thank you! ❤️

    • Gavin | Jessica in the Kitchen says:

      Awesome! We’re so happy that you enjoyed the mayo recipe! Your words mean everything thanks again!

  5. Bianca says:

    5 stars
    I decided to take risks while making this vegan mayo, so I used almond milk and olive oil instead of soy milk and neutral oil, because I didn’t have soy milk and I just love olive oil (I know, completely disregarding directions to not use almond milk and olive oil😂.) However, the substitutions actually worked out pretty well! I cut the recipe in half but I forgot I was doing that halfway through making it, so I ended up getting some of the proportions wrong. Because of that, my mayo ended up a lot thinner, but after I refrigerated it overnight, it looked and tasted great! Thank you!!

    • Gavin | Jessica in the Kitchen says:

      Haha this is great we’re just happy that you enjoyed this recipe Bianca! Thank you so much for reading and leaving such a nice comment!

  6. 5 stars
    Amazingly easy to make, and very moreish! I used garlic paste, wholegrain mustard and a little ground coriander seed, and a mixture of mild oils. I couldn’t believe how very quickly it came together with a stick blender. Less than 15 seconds of blending. Excellent.

  7. Jennifer C. says:

    5 stars
    It’s summer. We “need” mayonnaise for salads. The only brand I like has to be refrigerated, and can’t be delivered. I’ve tried other brands and thrown them out after the first spoonful. I mean, why eat a condiment if it isn’t tasty?
    But this is good! Sheltering in place just became more bearable!
    Made it in a kitchenaid blender and it worked fine, but I’m sure an immersion blender would be best, and it’s worth buying one for this recipe alone.
    QUESTION, though: the only kind of mustard I have is whole grain Dijon. Would plain yellow mustard be better (jar, not powder, haha!)?
    Next time I’m going to sub lemon juice for the apple cider vinegar and I look forward to the day when I can get back to Trader Joe’s soy milk, because the stopgap one I have delivered is kinda weird tasting.
    But this has made me very happy, and I thank you so much for creating it! I wouldn’t have tried anyone else’s version of vegan mayo but yours. Your recipes always work and taste delicious.

  8. Katherine says:

    5 stars
    I’m really excited to make this! I don’t have soy milk. Do you think it would work with oat? Or should I buy some soy before attempting?

    • Gavin | Jessica in the Kitchen says:

      Hi Katherine! Thank you so much for reading. We really recommend using soy milk. Its a lot more full-bodied. I hope this helps!

  9. Laurian says:

    5 stars
    I’ve been dying to try this recipe from it was first posted and I finally got to try it this morning! It’s was sooo easy to make and tasted exactly like mayo, nice and creamy. I love that the ingredients are so minimal. I’m so excited that I can make this at home! Thank you so much for sharing this recipe Jessica!!

    • Gavin | Jessica in the Kitchen says:

      Aww that’s so sweet. I’m so happy that you enjoyed this recipe Laurian! Thank you so much for reading and leaving such a nice comment!

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