If you’ve been searching for the perfect vegan mayo recipe, you just found it.
This homemade version is thick, creamy, and honestly better than anything from a store shelf.
It’s egg-free, dairy-free, and takes less than 5 minutes to whip up.
Whether you’re fully plant-based or just trying something new — this one’s for you.
The Best Homemade Vegan Mayo Recipe
Recipe Overview
| Detail | Value |
| COURSE | Condiment / Sauce |
| CUISINE | American |
| DIFFICULTY | Easy (Beginner-Friendly) |
| SERVINGS | 1 cup (about 16 servings) |
| PREPARATION TIME | 5 Minutes |
| COOKING TIME | 0 Minutes |
| CALORIES | ~90 per tablespoon |
When you’re ready for something sweet, these fluffy vegan cupcakes are always a crowd-pleaser.
Equipment Needed
- Immersion blender (highly recommended for best results)
- Tall, narrow blending jar or mason jar
- Measuring cups and spoons
- Spatula for scraping sides
- Airtight glass jar for storage
- Small whisk (optional, if adjusting seasoning)
Ingredients
Base Ingredients:
- ½ cup unsweetened soy milk (room temperature — this is key!)
- 1 cup neutral oil (sunflower, avocado, or light olive oil — NOT extra virgin)
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon maple syrup (optional — balances flavor)
Substitutes & Variations:
- No soy milk? → Use oat milk or cashew milk (unsweetened)
- No lemon juice? → Use white wine vinegar
- Want spicy mayo? → Add 1 teaspoon sriracha or hot sauce
- Want garlic mayo (aioli)? → Add 1–2 fresh minced garlic cloves
- Want a tangy kick? → Add a tiny pinch of onion powder
Step-by-Step Instructions
Step 1: Grab your tall, narrow blending jar — a wide bowl won’t work as well here.
Step 2: Pour in the ½ cup of soy milk first — always start with milk at the bottom.
Step 3: Add the 1 cup of neutral oil directly on top of the soy milk — don’t stir yet.
Step 4: Add the lemon juice, apple cider vinegar, Dijon mustard, garlic powder, and salt.
Step 5: Place your immersion blender all the way at the bottom of the jar — touching the bottom completely.
Step 6: Turn the blender on HIGH and do not move it for the first 10–15 seconds.
Step 7: You’ll see the mixture start to turn white and creamy from the bottom up — this is the magic moment! 🎉
Step 8: Slowly start pulling the immersion blender upward as the vegan mayo recipe emulsifies and thickens beautifully.
Step 9: Blend for another 10–15 seconds until fully combined, thick, and glossy.
Step 10: Taste and adjust — add more salt, lemon juice, or a tiny splash of vinegar if needed.
Step 11: Add maple syrup at this point if you want a slightly sweeter, classic mayo flavor.
Step 12: Transfer your finished vegan mayo into a clean airtight glass jar — it’s ready to use immediately!
Pro Tip: The secret to this vegan mayo recipe is using room-temperature soy milk and keeping your blender at the bottom during the first blend. Cold milk = broken mayo. Don’t skip this step!
Ideas for Serving
This creamy vegan mayo is incredibly versatile and works in so many ways:
- Spread on sandwiches and wraps — it’s the ultimate plant-based sub sauce
- Stir into pasta salad or coleslaw for a rich, creamy dressing
- Use as a dipping sauce for fries, onion rings, or veggie nuggets
- Mix with sriracha to create a spicy vegan aioli for tacos or burgers
- Dollop onto grain bowls or roasted veggie platters for extra creaminess
Nutrition Information
| Nutrient | Amount (Per Tablespoon) |
| Calories | ~90 kcal |
| Protein | 0.3g |
| Fat | 10g |
| Carbs | 0.4g |
| Saturated Fat | 1g |
| Sodium | 75mg |
| Sugar | 0.2g |
About the Nutrition:
This vegan mayo is mostly made up of healthy unsaturated fats from neutral plant-based oils.
It contains no cholesterol, no eggs, and no dairy — making it heart-friendlier than traditional mayo.
The calorie count is similar to regular mayo, so treat it as a flavorful condiment in moderate amounts.
Using avocado oil instead of sunflower oil adds a boost of healthy monounsaturated fats to every serving.
Common Mistakes to Avoid
- Using cold soy milk — always use room-temperature milk or the emulsion will break and stay runny
- Moving the blender too early — keep it at the bottom for the first 10–15 seconds or it won’t thicken
- Using extra virgin olive oil — the strong flavor will overpower the mayo and make it taste bitter
- Adding too much lemon juice upfront — start with 1 tablespoon and adjust after blending
- Using a wide bowl instead of a narrow jar — the narrow jar creates the right pressure for proper emulsification
- Storing it too long — homemade vegan mayo lasts 1 week in the fridge, not longer
Conclusion
I honestly didn’t think homemade mayo could be this easy — until I tried this recipe for the first time.
Now I make a batch every single week, and my non-vegan friends have absolutely no idea it’s egg-free.
This vegan mayo recipe is proof that plant-based eating doesn’t mean sacrificing flavor or texture.
It’s creamy, rich, tangy, and ready in literally 5 minutes with ingredients you probably already have.
Give it a try this week — I promise you’ll never go back to store-bought again.
Drop a comment below and let me know how yours turned out!
FAQs
Can I make this vegan mayo recipe without an immersion blender?
Yes! You can use a regular blender or food processor, but add the oil very slowly in a thin stream while blending for best results.
How long does homemade vegan mayo last in the fridge?
It stays fresh for up to 7 days in an airtight jar in the refrigerator. Always use a clean spoon when scooping.
Why did my vegan mayo turn out runny and not thick?
This usually happens when the soy milk is too cold or the blender was moved too soon. Try again with room-temperature milk!
Can I use this vegan mayo recipe as a base for other sauces?
Absolutely! It works perfectly as a base for ranch dressing, chipotle sauce, tartar sauce, or classic aioli.
Is soy milk the only milk that works for vegan mayo?
Soy milk works best due to its protein content, but unsweetened oat milk and cashew milk are great alternatives too.
