This Easy Homemade Vegan Mayonnaise is creamy, tangy, and ready in under 5 minutes using only four simple ingredients. If you’re moving toward a plant-based diet or avoiding eggs, you don’t have to give up great mayo — this egg-free version delivers the same texture and flavor you love.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Homemade Vegan Mayonnaise
- Substitutions
- Variations
- How to make Homemade Vegan Mayonnaise
- What to serve Vegan Mayo With
- Leftovers
- Recipe FAQs
- Best Vegan Mayonnaise Recipe
Why this recipe works
Replacing egg yolks with unsweetened soya milk creates a reliable emulsion that mimics traditional mayonnaise. The combination of soya milk, mustard, vinegar, and a neutral oil produces a smooth, thick, and flavorful mayo without eggs. This method is simpler than recipes that use aquafaba or silken tofu and works with minimal equipment.
Ingredients to make Homemade Vegan Mayonnaise
- Unsweetened soya milk – gives the best texture and helps emulsify the mayo.
- Dijon mustard – adds tang and depth of flavor.
- Vinegar – apple cider vinegar adds brightness and a touch of acidity.
- Sunflower oil – a neutral-flavored oil that yields a thick, stable mayo.
See recipe card below for exact quantities.
Substitutions
- Soya milk: Works best here. Almond or oat milks rarely produce the same texture, so avoid swapping if possible.
- Dijon mustard: Yellow mustard can be used 1:1 for a milder flavor.
- Vinegar: Lemon juice can replace vinegar. If using white vinegar, consider a pinch of sweetener to balance the sharpness.
- Sunflower oil: Swap with any neutral oil like avocado, vegetable, or canola oil. Avoid strong flavored olive oil and coconut oil, which may affect taste or texture.
- Equipment: A hand/immersion blender works best, but you can use a food processor or high-speed blender (leave the lid slightly open to allow air in).
Variations
- Spicy: Stir in Sriracha, hot sauce, or a pinch of cayenne and some black pepper.
- Garlic mayo: Add garlic powder or a little roasted garlic for a savory twist.
- Herbed: Mix in fresh chopped herbs like dill, chives, or parsley for a bright herb mayo.
- Kid-friendly: Combine with ketchup for a simple dipping sauce, or use as a spread for sandwiches and wraps.
How to make Homemade Vegan Mayonnaise
Step 1: Add the soya milk, mustard, vinegar, and a generous pinch of salt to a tall jug. Blend for about 30 seconds until the mixture becomes frothy.
Step 2: With the blender running, slowly stream in the oil. Continue blending until the mixture thickens to a creamy mayonnaise consistency (about 2–3 minutes). The pace of pouring the oil is key for proper emulsification.
Tip: Watch the texture rather than the clock — blending times vary by appliance. If the mayo isn’t thickening, add the oil more slowly or bring the soya milk to room temperature first.
What to serve Vegan Mayo With
This vegan mayo is extremely versatile. Use it in potato salad, pasta salads, sandwiches, coleslaw, or as a dip and sauce base. It pairs well with roasted vegetables, vegan “tuna” salads made from chickpeas, jackfruit gyros, and more.
- Vegan Potato Salad
- Chickpea “Tuna” Salad
- Sandwich spreads and wraps
- Dips for fries or vegetable sticks
- Pasta salads and creamy dressings
- Coleslaw
Leftovers
Store the mayo in an airtight container or mason jar in the refrigerator for 1–2 weeks. Stir before use if any separation occurs.
Recipe FAQs
Vegan mayo can be made from different bases: plant milks (soya milk works best here), silken tofu, or aquafaba. This recipe uses unsweetened soya milk for a reliable, creamy emulsion.
Plant-based mayo contains no cholesterol and can be lower in saturated fat depending on the oil used. Making it at home also lets you control the ingredients and avoid additives.
Use it anywhere you’d use traditional mayo: salads, dressings, sandwiches, dips, and more. It’s an easy swap to make many recipes vegan-friendly.
If it won’t thicken, add more oil slowly while blending. Ensure the oil is added in a thin stream and consider bringing the soya milk to room temperature before starting.
YOU MIGHT ALSO LIKE…
Salads
Vegan Potato Salad
Lunch
Chickpea Tuna Salad
Dinner
Vegan Gyros
Dips/Sauces
Vegan Tzatziki
Tried this Easy Homemade Vegan Mayonnaise recipe? Please leave a star rating and a comment to let me know how it turned out. Feedback helps improve recipes and inspires new ideas!
Best Vegan Mayonnaise
Equipment
- Hand blender (or food processor)
- Tall jug to blend the mayo in
Ingredients
- 1/2 cup unsweetened soya milk 125ml
- 2 tsp Dijon mustard
- 1 ½ tsp vinegar (apple cider recommended)
- 3/4 cup sunflower oil 187.5ml
- generous pinch salt
Instructions
- Add the milk, mustard, vinegar and salt into a jug and blend until it starts to go frothy (about 30 seconds).
- Slowly pour in the oil while blending until the mixture thickens and becomes creamy (2–3 minutes).
Notes
Step-by-Step Photos: Photos above illustrate the process.
Substitutions & Variations: See the substitutions and variations section in the post.
To Store: Keep in an airtight container in the fridge for 1–2 weeks.
To Freeze: Freezing is not recommended.
Tips: Add the oil slowly while blending to ensure emulsification. Use unsweetened soya milk for best results.
Nutrition
| Carbohydrates: 0.02 g
| Protein: 0.2 g
| Fat: 7 g
| Saturated Fat: 1 g
| Fiber: 0.1 g
| Sugar: 0.01 g
Share your photos and experiences — I love seeing how you use this mayo in your meals.
