How to make vegan mayonnaise
Vegan mayonnaise is a creamy, egg-free spread you can blend at home in under five minutes using sunflower oil, soy milk, Dijon mustard, and lemon juice. It whips up thick and glossy in a single blender, tastes rich and tangy like classic mayo, and it is entirely plant-based. If you have been buying jarred vegan mayo, this recipe will change your mind about ever paying for it again.
Here’s my recipe for vegan mayonnaise, and it cannot get easier than this, trust me. There are no eggs to temper, no slow drizzling of oil while you whisk until your arm aches. You add everything to a blender, press the button, and watch it turn into mayo in front of your eyes. It is one of my favorite plant-based dressings, and once you see how quick it is, you’ll start reaching for it constantly. It is the base I turn to whenever I miss the old-fashioned comfort of a loaded avocado sandwich or a bowl of creamy salad dressing.
The five ingredients you need
What makes this mayo work is the pairing of a neutral oil with soy milk, which contains just enough protein to emulsify the fat into that thick, spoonable texture. Here is what each ingredient brings:
- Sunflower oil gives the body and richness. It has a clean, neutral flavor that lets the mustard and lemon shine, so avoid anything strong like extra-virgin olive oil here or it will taste bitter.
- Soy milk is the emulsifier that does the work eggs normally do. Use unsweetened, plain soy milk. Soy specifically is important because its protein content holds the emulsion together better than most other plant milks.
- Dijon mustard adds a gentle sharpness and also helps stabilize the emulsion so your mayo stays thick.
- Lemon juice brings the tang that makes mayonnaise taste like mayonnaise. Start with one tablespoon and add more at the end if you like it brighter.
- Salt and pepper to season, added at the very end so you can taste and adjust.
How to get a thick, glossy emulsion
The whole method is: add everything except the salt and pepper to a blender and blend until smooth and combined. That’s it. But a few small things make the difference between watery and perfectly thick:
- Use ingredients at room temperature. A cold soy milk straight from the fridge emulsifies less reliably than one that has warmed up on the counter for a bit.
- Let the blender run for a full 30 to 60 seconds. The mixture starts out thin and suddenly thickens as the oil breaks into tiny droplets suspended in the soy milk. Give it time to reach that point.
- If it stays runny, blend longer before adding anything. Nine times out of ten, patience fixes it. If it is still thin, a little more oil blended in slowly will help it set up.
- Season last. Taste before you add salt, pepper, and any extra lemon juice, so you land exactly where you want it.
What to spread it on
This is where a good vegan mayo earns its place in your fridge. Slather it on avocado sandwiches, use it as the creamy binder in a vegan Olivier salad, or dollop it alongside crispy chickpea falafel for dipping. It is also the perfect starting point for building your own vegan salad dressings: thin it with a splash of water, stir in fresh herbs or garlic, and you have a dressing in seconds. As someone eating a plant-based diet, having a reliable mayo on hand opens up all the classic comfort foods again.
Storing your homemade mayo
Transfer the mayonnaise to a clean, airtight jar and keep it in the fridge. Because there are no eggs, it keeps well for about five days. Give it a quick stir before each use if it separates slightly. I do not recommend freezing it, as the emulsion breaks and turns grainy once thawed. Make a fresh batch when you run low, since it takes almost no time anyway.
I can’t wait to hear what you think about this quick vegan mayo, and I am very curious about what you combine it with. If you give it a try, please rate the recipe below and leave a comment telling me what you spread it on and whether you added extra lemon or mustard to make it your own.
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How to make vegan mayonnaise
Ingredients
- 1 cup sunflower oil
- ½ cup soy milk
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice more if desired
- salt & pepper
Instructions
- Add all the ingredients (besides the salt and pepper) to a blender and blend until combined and smooth.
- Taste before seasoning with salt and pepper and extra lemon juice, if desired.
Frequently Asked Questions
You replace the egg with soy milk, which has enough protein to emulsify oil into a thick, creamy spread. Add sunflower oil, soy milk, Dijon mustard, and lemon juice to a blender and blend until smooth, then season with salt and pepper. The whole thing takes under five minutes.
The most common reason is not blending long enough, so keep the blender running for 30 to 60 seconds until the mixture suddenly thickens. Cold ingredients also emulsify poorly, so let the soy milk come to room temperature first. If it is still thin, slowly blend in a little more oil to help it set up.
Soy milk works best because its higher protein content holds the emulsion together reliably. Other plant milks are lower in protein and tend to give a thinner, less stable mayo. For a dependable thick result, stick with unsweetened, plain soy milk.
Use a neutral oil like sunflower oil so the flavor stays clean and lets the mustard and lemon come through. Avoid strong oils such as extra-virgin olive oil, which can turn bitter when blended at high speed. Any mild, flavorless vegetable oil will work.
Stored in a clean, airtight jar in the fridge, it keeps for about five days. Give it a quick stir before using if it separates a little. Freezing is not recommended because the emulsion breaks and turns grainy once thawed.
The ingredients themselves, sunflower oil, soy milk, lemon juice, salt, and pepper, are naturally gluten-free. The one thing to check is the Dijon mustard, since a few brands can contain gluten. Choose a certified gluten-free Dijon and the recipe is fully gluten-free.
Hey,
Could I use something else instead of mustard? I can’t eat eggs and mustard and I am desperate to find a good mayo recipe .
Thank you
Hi, Stefana! You could try it without, though the taste won’t be as good. Maybe add some nutritional yeast flakes? It’s just a guess, I haven’t tested but it could work to add flavor.
Incredibly easy and delicious!
will this work with coconut milk instead?
I think coconut milk has a very strong flavor, so the taste will not resemble mayo.