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This homemadevegan mayo recipeuses just 5 simple ingredients; oil, soy milk, lemon juice, apple cider vinegar, and salt. It makes a gluten-free, dairy-free, and egg-free mayo that's thick, rich, and creamy!
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You can use this plant-based mayonnaise as you would any other mayo. Plus you can add additional spices to it to turn it into sriracha mayo, chipotle mayo, or garlic aioli.
Jump to:
- ❤️ Why you'll love this recipe
- ❔Is it difficult to make your own mayo?
- 🍳 Egg replacement
- 🧾 Ingredients and substitutions
- 🔪 Helpful tools
- 🥄 How to make vegan mayo from soy milk
- 👩🏻🍳 Pro Tips
- 🥪 What if the mayo doesn't set?
- ✨ Flavor variations
- ❓ Frequently asked questions
- 🥡 How to store vegan mayo
- 🥗 Serving suggestions
- 📋 Vegan mayonnaise recipe
❤️ Why you'll love this recipe
- You can make it in less time than it would take you to buy it at the store.
- It's egg-free, nut-free, dairy-free, and easily made soy-free so everyone can enjoy it!
- The ingredients are probably already in your house.
- And... you can make it for a fraction of the price!
❔Is it difficult to make your own mayo?
No! It may sound difficult or complicated, but it’s incredibly easy to make! I always assumed that mayo was just something that you had to buy, but making your own mayo is as easy as pouring ingredients into your blender and turning it on. You will have thick, creamy vegan mayo in about 30 seconds!
🍳 Egg replacement
Eggs are added to traditional mayo for the protein that helps the oil firm up when it is combined with an acid like vinegar or lemon juice. Vegan mayo must also contain a protein for the mayo to be set to the correct thickness. For this vegan mayo recipe, I use soy milk or Ripple (pea milk). They have the right amount of protein to make it set.
Don't swap the soy milk or Ripple for other types of plant milk like oat, rice, almond, or cashew milk or it will not work!
🧾 Ingredients and substitutions
- Oil - For the best flavor use a very neutral oil like vegetable oil, canola oil, or avocado oil. You can also use a very light-colored olive oil. Don't use extra virgin olive oil due to its strong flavor. Don't use coconut oil or it will be too firm.
- Soy Milk or Ripple - plain unsweetened soy milk or the original Ripple has the best taste. It has to be one of these two types of plant milk or it will not work the same. You need enough protein in the milk to make the mayo emulsify and become firm. (Make sure to use PLAIN, not vanilla. You can also use plain soy milk with sugar added, but I find that it makes the mayo a little sweet)!
- Sea Salt - for flavor.
- Lemon Juice - for flavor an acid to mix with your fat and protein and cause it to jell up.
- Apple Cider Vinegar - for additional flavor complexity and as an acid to mix with your fat and protein and cause it to jell up.
- High-Speed Blender- to emulsify the homemade mayo. You can also use a stick blender aka immersion blender for this recipe too! That way you don't have to stop and stir.
🥄 How to make vegan mayo from soy milk
Step 1 - Measure canola oil, plain unsweetened soy milk, lemon juice, apple cider vinegar, and salt pouring it directly into your blender.
Step 2 - Blend on high for 30 seconds.
Step 3 - Scrape the edges and blend for 30 more seconds and you will have perfectly thick and creamy mayo!
👩🏻🍳 Pro Tips
- Use the type of soymilk that is thick and creamy and comes in the refrigerated section. Something like Silk plain unsweetened or an equivalent will give you the thickest and creamiest mayo! The thinner low-fat soy milk does not work as well.
- Measure the ingredients very carefully. The correct ratio of oil to protein to acid is the magic that makes this vegan mayo recipe work!
- I can't stress this enough! Just a small variation in the measurement of these ingredients will cause your mayo to be thin and runny.
- Don't cut the recipe in half. I don't know why, but it never works as well if you cut the recipe in half.
🥪 What if the mayo doesn't set?
If your mayo is runny, you can add unflavored soy protein or pea protein to it to give it enough protein to set. If you don't have either of these, about 1-2 tbsp of nutritional yeast will give it enough protein to make it thicker. (The nutritional yeast will make it have a little bit of a cheesy flavor, but if you are okay with that it will give you a thicker mayo).
Note: The mayo will firm up a little more once it is refrigerated for a few hours.
✨ Flavor variations
You can add some siracha to make spicy mayo, some chipotle pepper for chipotle mayo, or garlic to make vegan aioli.
❓ Frequently asked questions
Can I make this vegan mayo recipe with less fat?
No! Don't try to reduce the amount of oil used in this recipe! It will not firm up or become mayo consistency. This recipe makes traditional mayo. It is not low-fat healthy food! If you are looking for a lower-fat alternative you can use my tofu sour cream as a mayo substitute in many recipes.
How can I make oil-free vegan mayo?
If you want an oil-free vegan mayo, you can use this creamy rich cashew mayo recipe from Shane Simple that uses cashews instead of oil.
How can I make soy-free vegan mayo?
If you want to make vegan mayo soy-free, you can use Ripple milk. This is plant-based soy milk made with pea protein and it works great for this recipe.Note: I have tested this recipe with nearly every type of plant milk out there and Ripple is the only soy-free milk that will work.
🥡 How to store vegan mayo
This mayo has no preservatives in it, so it will only keep for about a week in the fridge. It needs to be stored in an airtight container or jar. Make sure not to cross-contaminate it with a dirty knife and it will keep a little longer.
🥗 Serving suggestions
I use this recipe for everything that I make that calls for mayo. These are some of our favorites...
- Classic Vegan Coleslaw
- Vegan Tuna Salad
- Deviled Potatoes
- Vegan Egg Salad Sandwich
- Vegan Potato Salad
- Vegan Chicken Salad Sandwich
📌 Be sure tofollow me on Pinterestfor new vegan recipes!
📋 Vegan mayonnaise recipe
4.93 from 14 votes
Print Recipe
Vegan Mayo
A homemade vegan mayonnaise made with soy milk and oil.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: condiment
Cuisine: American, vegan
Keyword: vegan mayo recipe, vegan mayonnaise
Servings: 12
Calories: 172kcal
Author: Monica Davis
Ingredients
- 1 cup canola oil or any other neutral-flavored oil
- 1/2 cup soy milk (plain unsweetened) or Ripple for soy-free
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
US Customary - Metric
Instructions
Add the oil, plain soy milk, lemon juice, apple cider vinegar. and salt to your blender and let it sit for about 2 minutes. (This will start to curdle your milk).
Blend on highfor 30 seconds.
Scrape the edges and blend again for 30 seconds.
Video
Notes
- Use the type of soymilk that is thick and creamy and comes in the refrigerated section. Something like Silk plain unsweetened or an equivalent will give you the thickest and creamiest mayo!
- Measure the ingredients very carefully. The correct ratio of oil to protein to acid is the magic that makes this vegan mayo recipe work!
- I can't stress this enough! Just a small variation in the measurement of these ingredients will cause your mayo to be thin and runny.
- Immersion blenders work great for this recipe too! That way you don't have to stop and stir.
- Don't cut the recipe in half. I don't know why, but it never works as well if you cut the recipe in half.
- If your mayo is runny, you can add unflavored soy protein or pea protein to it to give it enough protein to set. If you don't have either of these, about 1-2 tbsp of nutritional yeast will give it enough protein to make it thicker. (The nutritional yeast will make it have a little bit of a cheesy flavor, but if you are okay with that it will give you a thicker mayo).
- Note: The mayo will firm up a little more once it has been refrigerated for a few hours.
Nutrition
Serving: 2tbsp | Calories: 172kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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*Updated 7/29/19 with new photos and extra pro tips and an instructional video!
