Vegan Mayo (Thick and Creamy)

By Jessica Hylton - - Updated

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!

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




26 comments

  1. Dylan says:

    5 stars
    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.

  2. Jayde says:

    5 stars
    This looks great and super simple! I was just wondering, how long does it usually keep in the fridge?

    • Gavin | Jessica in the Kitchen says:

      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.

  3. Onisujuzi says:

    Hi I substituted almond milk for soy milk and it didn’t thicken eventhough I used an immersion blender:(

  4. Christina says:

    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!

    • Gavin | Jessica in the Kitchen says:

      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.

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