Vegan Mayo Recipe
This homemade vegan mayo recipe uses 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.
❤️ 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.
🔪 Helpful tools
- 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
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.
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.
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 to follow me on Pinterest for new vegan recipes!
📋 Vegan mayonnaise recipe
Vegan Mayo
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
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 high for 30 seconds.
- Scrape the edges and blend again for 30 seconds.
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.
Did you make this recipe?Please leave a star rating and review below!*Updated 7/29/19 with new photos and extra pro tips and an instructional video!
I am so excited that I found this recipe, I refuse to pay the $9.99 they are now asking for vegan mayo. Thanks, I will be making some this weekend.
I’m the same way. I can’t get over the price of vegan mayo at the store. Enjoy!
Hello. I was wondering why soy milk? Can I use whole milkinstead tx
I believe that it would work fine with whole milk as well, but I have never tested it that way since I’m vegan.
Hello,
Thanks for the recipe. If I cut out the ACV and just used the lemon juice in it’s place, would that effect the end product?
That will work fine as long as you use equal amounts.
Wonderful!! Looking forward to tasting the finished product.
I made some terrific marinated tofu sandwich slices the other day. This noon I put some in a grilled chabatta roll with tomatoes and mustard, and realized that all I had for mayo was the regular dairy kind. Looked here and BOOM! you had just the recipe I needed! Excellent results and delicious sandwich!
I’m so happy that you liked the recipe. Sounds like a great sandwich. 🙂
Have you ever tried this recipe with Hemp milk? My husband cannot have eggs, soy or pea protein right now. I am desperately searching for something that resembles Mayonnaise that he can eat with his current dietary restrictions.
Thanks.
I haven’t tried hemp milk, but you can use aquafaba instead of milk. (This is the liquid from a can of chickpeas or white beans.) Hope that works for you! 🙂
How long does it keep in the frig?
It keeps well for about 1 week.
I didn’t lister to instructions. I made half the recipe using soy milk and canola oil. It turned out great. Love it!
I’m glad that it worked for you and that you like the recipe! 🙂
Made this recipe in my vitamix at full time because I didn’t read the comments first! 😬Used regular unsweetened almond milk BUT added 10 grams pea protein. Used black salt to add a little “egg” flavor. It turned out well. The only thing I didn’t like was the olive oil I used. Next time I’ll try some other kind. I, too, thought the ACV was a touch bitter, but could also be the oil.
Extra virgin olive oil has a strong flavor. You can use a very light olive oil or stick to a more neutral-flavored oil for best results. Enjoy! 🙂
I’ve made this twice.now. once with ripple, once with soy milk. Both worked beautifully. I wont buy mayo again! Thank you for this recipe
I’m so happy that the recipe, Lindsay! It always amazes me how easy it is to make homemade vegan mayo! 🙂
Thanks for an amazing recipe! Amazing and so easy! I’m not actually a huge fan of Mayo but I wanted to make a coleslaw so thought I’d give it a go. I was so excited when it gelled up after a few seconds in the blender as I’m a scientist at heart! Tested it on an omnivore friend who loves Mayo and is also a bit of a cook and she was amazed at the result! Couldn’t tell it was vegan ! (Thanks also to the comment above about reducing blending time if using a vitamix!)
I love watching this gel up into mayo too! I’m glad that you liked the recipe. 🙂
First time making. VERY GOOD. Excited. Had to do my dance in the kitchen. I’m excited. I’m not paying Up to $7 again for a vegan mayo. This was perfect! Was buttery, creamy, good consistency. And… I didn’t have an immersion blender , worked in my bullet . Pleased. Yip!🎉😂
I’m so happy that you like the recipe! I jumped for joy the first time it worked for me too! 🙂
I used Ripple instead of soy milk, and it came out great. Thank-you! This came closer to traditional egg mayo than anything else I’ve tried (including store-bought!). However, the apple cider vinegar is off-flavor. Hellman’s has the flavor of white vinegar, not ACV. Do you think white vinegar would work instead of ACV?
I’m glad that you liked it. Yes, you can swap out white vinegar for the apple cider vinegar if you like that flavor better. Enjoy! 🙂
I tried this today with Ripple and Rapeseed oil (which has worked for me in other mayos) and it did not work out- got a thin soup. But! I reprocessed it later on with an avocado thrown in, and got a delicious mayo-tasting spread with a slight green tint from the avocado. So if you aren’t getting good results and have an avocado on hand, throw it in and see what happens 🙂 I think in the future I will use this with slightly less oil and add an avocado.
I’m not sure why it didn’t work for you, usually, the Ripple works very well and makes a firm mayo. If the protein to fat ratio is off it comes out thin. I’m glad that the avocado saved it! 🙂
How long can mayo this be refrigerated? The soy milk is so expensive to only last about 10 days after opening in the fridge.
The mayo will last about 5-7 days in the fridge. Enjoy! 🙂
Note to those using a Vitamix, it only takes a few seconds in your Vitamix to make this. If you do the 30 and 30 seconds it will be way overdone.
Thanks for letting people know. I only use a regular blender for it since I don’t have a Vitamix.
I was so exited to try this. I had ripple milk already. I put all the ingredients into my Vitamix blender. I measured very carefully. I did this recipe twice. And each time. It’s just liquid. I added nutritional yeast as well and still watery and looks like it separates. I am sad it didnt work but We LOVE mayo and are Vegan and soy free. The store brands are so expensive ! I used to make my own all the time with eggs. And I found the ingredients HAD to be room temp. Should I try this?
I’m not sure what could have gone wrong. Are you sure that you added a tablespoon of lemon juice and apple cider vinegar and not a tsp? Ripple always works for me and produces very thick mayo, so I’m a little stumped. I have never needed to use room temp. ingredients to make mine work. (If you have any xanthan gum or lecithin, you can add a little to help it emulsify.
We make this recipe all the time.. and every once in a while it just doesn’t work. Can’t figure our why. Same milk brand, same measurements, same recipe. We now only make it with milk we’ve freshly opened… for now it has worked every time !
I’m happy that you like the recipe! I have noticed that it comes out differently from batch to batch. I think you need to shake up the soy milk well before using it. I can’t figure it out either. If it comes out thinner, it usually thickens up after a few hours in the fridge. 🙂
Would unsweetened Almond milk Work?
Sorry, but it has to be soy milk or Ripple (pea) milk. Almond milk doesn’t have enough protein in it to make it work.
Such an easy recipe – and since I don’t use mayo that often, this makes a perfect amount for me. Thanks.
I’m so happy that you liked it, Virginia! 🙂
I made this recipe but used avocado oil. We did not like it at all. I used avocado because I was told it had the least flavor. Would a different oil make that much difference?
The type of oil you use will greatly affect the flavor. I use canola oil because it has the best flavor in this. I have used very light olive oil and the flavor is good, but you can still taste the difference.
I’m so happy this worked for me! Thank you so much for the recipe! My only question would be if I could slightly reduce the lemon juice without messing it up?
You could reduce it by about 1/4 tsp, but not more. The acidity in the lemon juice is key to making it set up. You can swap the lemon juice for more apple cider vinegar if you want.
Can I use almond milk and add powdered Collagen?
I’m not sure Patricia, I’ve never used powdered collagen before.
I would like to try for our coffee shop vegan customer..
collagen is vegan
collagen is not vegan
Natural collagen is not vegan but there are some genetically engineered products out there. I’m not sure I would personally ever use them. : ) Also, some people are not vegan (I am) and follow vegan recipes for different reasons.
Would sunflower oil work in this recipe?
Yes, it will. It will change the taste slightly, but it will still work. Enjoy!
I’m so excited to try this!
How long will it last in the fridge?
It lasts about 5-7 days in a sealed container. Enjoy! 🙂
How long does it lastin the fridge ?!
It keeps for about 5-7 days in the fridge. Enjoy! 🙂
Absolutely wonderful recipe! We love it and mixed it in our vegan chicken salad. It was great! Don’t care for Miracle Whip types. Too sweet. This is perfect and will save so much money. Thank you!!!
I’m so happy that you liked it Joan! I love it for all of our sandwiches like vegan tuna salad and egg salad too!:)
I tried this today. Aside from adding some sweetener, it’s great! Will use again. Thanks for sharing!
Glad that you liked it Lee! 🙂
Homemade mayo is the best. This is sooooo much better than store bought. Thanks!
You’re welcome! Enjoy! 🙂
This looks so good ! I used to make my mayo and it was delicious. Now I am allergic to egg, dairy, and Dr says no soy! No fun at all !! Just wondering if using coconut milk, maybe 2 Tbsp of aquafaba along with 1 Tbsp of pea protein powder……would that work?
That sounds like it may work, but as I said in the post, this recipe needs the right ratio of protein, fat, and acid to gel up and set. Just small changes to it make it not work. You can also try the aquafaba recipe that I link to in the post for a soy-free alternative. Let me know if you try it that way and it works.
Would cashew milk work? I do not eat soy.
Soy works best because of the high protein. You can add a little aquafaba to replace the protein, but it doesn’t work quite as well as soy.
I used full olive oil and not light. It has a funny aftertaste. Could it be the full extra virgin olive oil?
Yes, that aftertaste is from the extra virgin olive oil. I personally like the flavor of canola oil or a very light olive oil. If the olive oil has a greenish color, the flavor will be too strong for the mayo.
I don’t like store-bought mayo for many reasons. So I love this recipe and can’t wait to try!
Hope that you enjoy it Kelly! 🙂
My son is deathly allergic to dairy and eggs….really look forward to trying this!
Adrienne, that must be terrifying to have a son with such a sever allergy! Hope that you guys enjoy the mayo! You may also want to check out my recipe for how to make omelettes with chickpea flour. It’s a pretty amazing egg replacement!
Can I use coconut milk and avocado oil since I can’t do soy?
THANKS!!
Hi Debbie, you need the protein from the soy milk to make the chemical reaction to thicken it. (You can use any oil that you would like). You could try it with coconut milk and add a few tbsp of aquafaba for added protein. Let me know it that works!
I can substitude soy milk for oat milk ?
I think it would work since oats have a lot of protein. I have not tried it personally. Let me know how it comes out. (You could also add a couple tbsp of aquafaba to it to increase the protein).
Worked great in my mini Cuisinart chop-grind .
Full flavor evoo, onion, garlic, black pepper (milled to powders) touch of Bragg’s aminos made a great Aoli.
My doctor does not recommend me eating soy….I’m also dairy and egg free….do you think there is something else I can substitute for the soy? I miss mayonnaise so bad!
I have seen recipes using aquafaba (the liquid from a can of beans), but I have not done it that way yet. I’ve been meaning to try it that way. I will let you know if I do.
Wow! I just made this. I can’t believe that you just turn on your blender and the oil and soy milk firm up into mayo! It tastes great too! Thanks so much. Now I never have to buy mayo again!
Your welcome Chris! It is really crazy how 2 liquids can firm up like that with just a little acid added to the mix. It’s like a mini science experiment! I’m so happy you like it! Enjoy!
I can’t do anything soy so is there another milk I can substitute this with? I drink plain almond milk would this work?
It has to have a high protein content to gel up. The only plant-based milk that I find works with this recipe is soy milk or Ripple (pea-based milk). Almond milk doesn’t have enough protein to work.