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!
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!
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.
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
Related Recipes
These are my favourite recipes where I use my homemade mayo:
- Bang Bang Broccoli
- Bang Bang Cauliflower
- Vegan BLT Sandwich
- Loaded Vegan Potato Salad
- Vegan Tuna Sandwich
- Vegan Tartar Sauce (with vegan fish tacos)
- spread on some No Knead Bread
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 (Thick and Creamy)
Ingredients
- 1/2 cup original 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 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
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).
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Made according to the recipe, this mayonnaise is very delicious, and tastes just like regular made, fatty, no good store bought mayonnaise. To get that bit of twang, I added just a little bit more apple cider vinegar (maybe a tablespoon or two). This was my second time making, so I’ll share the mistakes from the first batch. Number one, I thought I could use unsweetened almond milk: nope. Like stated in the recipe, it isn’t the same if it’s not soy milk. Second, I used extra virgin olive oil: nope. The olive oil was very overpowering and gave it an oily aftertaste that was unpleasant. From my experience, don’t swap out the ingredients and it’ll turn out just fine. Now, I’m wondering how to morph this into a healthy ranch salad dressing, if possible.
This looks great and super simple! I was just wondering, how long does it usually keep in the fridge?
Thanks so much Jayde, assuming your jar is clean, your soy milk is fresh and you don’t cross contaminate in between uses, we’ve had it last for two weeks ore more. I hope this helps.
Hi I substituted almond milk for soy milk and it didn’t thicken eventhough I used an immersion blender:(
Hey! It has to be soy milk like stated in the recipe for it to work! x
You mention no coconut oil; would coconut oil work if it was refined and didn’t have the coconut flavour?
Definitely going to try this recipe soon!
Hi Christina we haven’t tried it at all so we wouldn’t be able to give you an in depth response. It may work though.
I have made this mayonaise 3 times now and I will be forever be making and sharing this ah-mazing recipe with all my friends 😋 ❤……thank you for sharing such an easy and delicious vegan alternative for the real mayonaise. I am beyond grateful……greetings from Germany
Thank you so much Mimi. We hope that you’re having a great day over in Germany!
Wow! Easy, fast and delicious. I’ll never buy store bought again. I used avocado oil and made it my little mini food processor and it had just the right creamy Mayo consistency. Thanks!
Thanks so much Jacqueline! We’re happy that the recipe worked for you.
Hi! This recipe looks really simple! How long can it stay in the fridge tho? Can i freeze it? Thanks!
Hi thanks so much Sheirine! It keeps for about 2 weeks in the fridge. I hope this helps!
Very easy to make. Great tasting it is a garlic aioli. After making this I will never spend 5 dollars for a jar of store bought vegenaise. I love spreading this on my sandwiches and serve as a side for my fries. It is a great replacement for anything I used to use for mayo. Thank you for the recipe.
Wow what a review. Thanks so much John. We’re happy that you enjoyed it!
You say the calorie value is 85 kc- but serving size 1.5 cups.? How much does the 85 kc refer to – is it per talespoon? Thank you
Hi Jay – yes that’s per tablespoon! Sorry about that confusion – going to clarify it right now. Hope you enjoy!
I just made this after gasping at the price of vegan Mayo. It is so good and so easy to make. This is definitely my go to now. Thanks so much!
Thanks so much Susan! We’re so happy that you like it.