Easy Vegan Mayonnaise Recipe

Store-bought vegan mayonnaise can be hit or miss — and a lot of the options out there are either too expensive, hard to find, or just don’t taste quite right.

That’s exactly why we started making our own at home! And can you believe this vegan mayonnaise recipe takes less than five minutes from start to finish! With just a handful of simple pantry ingredients and a food processor, you’ll have a fresh, creamy, egg-free mayo ready to go — no preservatives, no mystery ingredients, and no compromises on flavor.

Here’s everything you need to make this easy vegan mayo at home!

Ingredient Notes

Soy milk: This is the key ingredient that makes vegan mayo work! The proteins in soy milk help it emulsify with the oil to create that thick, creamy texture. Make sure to use unsweetened, unflavored soy milk for the best results.

Vegetable oil: Use a neutral-flavored oil like sunflower, canola, or a light vegetable blend. You don’t want a strong-tasting oil — it will overpower the mayo.

Lemon juice: Fresh-squeezed is best! It adds brightness and helps balance all the flavors.

Red wine vinegar: This gives the mayo a subtle tangy flavor that’s really similar to traditional mayonnaise.

Dijon mustard: Don’t skip this! Mustard acts as an emulsifier and gives the mayo more depth of flavor.

Cane sugar: Just a pinch helps balance out the acidity. You can leave it out if you prefer, but it really does make a difference.

Salt: Season to taste — start small and adjust from there.

Equipment You’ll Need

• Food processor or immersion blender
• Tall container or jar with high sides (if using an immersion blender)
• Measuring cups and spoons

The first step in our vegan mayonnaise recipe is to add the soy milk to your food processor or immersion blender, and process for about a minute until it becomes nice and foamy.

Then, add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar, and salt to the soy milk. Process everything together for about two to three minutes until it thickens up and becomes beautifully creamy.

If you feel like your mayo is a little too thin, just add a splash more oil and blend again. It should thicken right up!

And that’s it — your vegan mayonnaise recipe is finished and ready to enjoy!

Ways to Use Vegan Mayo

• Spread on sandwiches and wraps
• Use as a base for salad dressings and dips
• Stir into coleslaw or potato salad
• Dollop on veggie burgers and plant-based hot dogs
• Mix with our Vegan Chipotle Aioli spices for a smoky twist
• Use as a creamy dipping sauce for fries or these veggie tots

Vegan Mayonnaise Recipe Tips

Using a food processor: Make sure to process the soy milk first on its own for a full minute before adding the other ingredients — this step is important for getting the mayo to emulsify and thicken properly. When you add the remaining ingredients, let the processor run for the full two to three minutes without stopping. The mayo should gradually go from thin and liquid-y to thick and creamy.

Using an immersion blender: If you prefer to use an immersion blender instead, make sure your container has high sides so the liquid doesn’t splatter. A tall mason jar or a deep mixing cup works perfectly. Make sure the blender is fully submerged in the liquid — if your mixture isn’t coming together, that’s usually the culprit. Try a narrower container to help everything emulsify properly.

Add oil gradually if it’s too thin. If the mayo seems too thin after blending, add a bit more oil, a little at a time, while continuing to blend or process.

Taste as you go. Once it’s blended, give it a taste and adjust the salt, lemon juice, or vinegar to your liking. A little more lemon can really brighten it up!

Scrape down the sides. When using a food processor, pause once or twice during blending to scrape down the sides of the bowl to make sure everything is fully incorporated.

How to Store Your Vegan Mayonnaise

Store your vegan mayonnaise in an airtight jar or container in the refrigerator. It will keep well for up to a week. Give it a stir before using, as it may separate slightly after sitting.

We don’t recommend freezing this one — the texture changes after thawing. But it’s so quick to make, a fresh batch only takes a few minutes!

Print Pin

Easy Vegan Mayonnaise Recipe

Ingredients

• 1 cup vegetable oil
• ½ cup soy milk
• ½ lemon juiced
• 1 tbsp red wine vinegar
• 2 tsp Dijon mustard
• Pinch of cane sugar
• Salt to taste

Instructions

• Add the soy milk to a food processor or immersion blender and process for about 1 minute until the milk becomes foamy.
• Then add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar and salt to the soy milk in the processor and process for about 2-3 minutes until it becomes thick and creamy.
• If you feel like the mayonnaise is a little too thin, you can add a little bit more oil to it.
• You can keep this cool in the fridge for about 1 week.
• Enjoy!

Frequently Asked Questions

Q: Can I use a different plant-based milk?
A: Soy milk works best for this recipe because of its protein content, which helps the mayo emulsify properly. Other milks like oat milk or almond milk may not thicken as well, so we recommend sticking with soy for the best results.

Q: Can I use a different oil?
A: Yes! Just make sure to use a neutral-tasting oil. Avocado oil is a great option. Avoid olive oil or coconut oil, as the strong flavors will come through in the final mayo.

Q: My mayo won’t thicken — what went wrong?
A: This is usually an emulsification issue. If using a food processor, make sure you processed the soy milk on its own first before adding the other ingredients, and let it run for the full two to three minutes. If you’ve an immersion blender, be sure it is fully submerged in the liquid, and try blending a little longer. Adding a splash more oil can also help it come together.

Q: Is this recipe gluten-free?
A: Yes! All the ingredients in this recipe are naturally gluten-free. Just double-check your soy milk and Dijon mustard labels to make sure there are no hidden gluten-containing additives.

Q: Can I add other flavors to this vegan mayonnaise recipe?
A: Absolutely! This recipe is a great base. Try stirring in garlic powder for a garlic aioli taste, chipotle for a smoky kick (like our Vegan Chipotle Aioli!), or fresh herbs for a tasty flavored spread.

We love how simple and versatile this vegan mayo is — and we think you will too! Leave a comment below and let us know how you used it. We’d love to hear!

Also read:
Vegan Chipotle Aioli
Vegan Bechamel Sauce Recipe (White Sauce)
You’ll Love These Air Fryer Veggie Tots

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