I'm obsessed with this thick and creamy vegan mayo recipe! Ready in just 2 minutes with only 5 ingredients, it's the perfect egg-free substitute for real mayo and tastes way better. I was shocked by how easy and delicious this mayo is to make from scratch.
I've been thinking about making homemade vegan mayo for a long time, but for some reason I've never done it. My goodness, I'll never buy store-bought mayo again, this is the easiest homemade mayo ever! Just 5 basic ingredients (no eggs, no nuts), an immersion blender, and voilà the best tasting, rich and creamy plant based mayo ever!
This vegan version has the fresh, light, and tangy taste you've come to expect from mayo, but it tastes better than real mayonnaise. And the texture is thick and creamy (very luscious) exactly the same as mayonnaise! I use mayo a lot (ie. tofu sausage crumbles, vegan egg salad sandwich, dressings and sauces) and store-bought vegan mayonnaise is expensive so this recipe is a game changer!
Ingredients in Vegan Mayo?
This mayo recipe tastes exactly like my favorite OG egg-free vegan mayo: Vegenaise by Follow Your Heart (which is no longer available in Canada!). Here's what you'll need to make vegan mayo from scratch that tastes like real mayonnaise!:
The type of the plant based milk and the kind of oil you choose will impact the flavor of your mayonnaise.
- Soy Milk: Soy milk has a high protein content and is a good substitution for eggs in homemade mayonnaise. During the emulsification process (blending) the soy milk and oil bind together to create the a classic fluffy, creamy, mayo texture. Use unsweetened, unflavored soy milk.
- Vegetable Oil: I use vegetable or canola oil (or a mix of the two), but any light, neutral-flavored oil will work.
- Dijon Mustard: Mustard is another emulsifier plus it adds depth of flavor, some tang, and a hint of color to the mayo.
- Lemon Juice: Lemon is a traditional ingredient in mayonnaise. I like bottled lemon juice for this recipe; it has a concentrated lemon flavor that perfectly balances the mayo.
- Salt: This flavor enhancer makes all the flavors pop.
Ingredient Options & Substitutions
This mayo is easy to customize to suit your personal taste. Here's a few ideas:
- Lemon Juice: I like bottled lemon juice for this recipe, but sub with fresh lemon juice, white vinegar or apple cider vinegar for a slightly different flavor profile.
- Oil: The oil is obviously important in a mayonnaise recipe as it emulsifies the ingredients making it thick and creamy, and it adds richness, and flavor. Other oils to try include light olive oil, avocado oil, sunflower or safflower oil, etc.
- Black Salt: Many vegan mayo recipes add a pinch of Kala Namak (aka black salt) which adds a slightly eggy flavor. I didn't add it; but if you have some on hand, feel free to try it.
- Vegan Miracle Whip: Miracle Whip is similar to mayonnaise but slightly sweet. If that's the flavor you're after, add up to 1 teaspoon sugar/sweetener of choice.
- Garlic Mayonnaise (vegan aioli): To make garlic mayo, add a clove or two of garlic to the ingredients when blending. Or remove a portion of the blended mayo and stir in 1 crushed or grated clove of garlic to suit your taste.
CANADIANS! Missing your Follow Your Heart (Earth Island) Vegenaise? This vegan mayo recipe is a REALLY good alternative! The taste and texture are spot on, and it's simple to make!
How to Make Vegan Mayonnaise
Now it's easy to enjoy real mayonnaise taste without the egg or expense of store bought! This vegan mayo is so so quick to make from scratch, just measure and blend - that's it!:
- Start by measuring all the ingredients into a tall, deep container (I use a deli container). Then using a stick blender pushed all the way to the bottom of the container, blend until the ingredients become a light, creamy, and emulsified (~1 minute). It's magical how quickly it comes together!
- Taste and adjust the flavors to suit your taste.
- Store the mayonnaise right in the deli container with a lid (or in a jar) for up to 2 weeks. I add a masking tape label with the 'name and date'.
- The mayo will firm up even more as it chills.
Uses for Vegan Mayo
I hope you're as thrilled with this mayonnaise recipe as I am. I'm kicking myself for not making it from scratch sooner. Of course once you have a jar in the fridge, you'll find a million uses for it - here's some of our favorite ways to use vegan mayo:
- As a condiment: The best tasting vegan sandwich spread on Vegan Egg Salad or California Veggie Sandwich, Chickpea Salad Sandwich on a thick slice of Easy No Knead Bread.
- In salad dressings: A great way to make salad dressing creamy without dairy like my White Balsamic Vinegar Dressing, Slaw Dressing, Really Good Vegan Caesar Dressing (hands down my daughter's favorite dressing on everything!).
- In dipping and drizzling sauces: Like Spicy Mayo for Sushi, Vegan Tzatziki Sauce, Vegan Tartar Sauce, Honey Mustard Sauce and Vegan Big Mac Sauce for your veggie burger - we're obsessed!
More Vegan Sauces and Condiments
Here at Simply Ceecee we love a good homemade vegan sauce. They're so quick and easy to whip together and last in the fridge for up to a couple weeks which is fabulous for meal prep! Here's a few favorite sauces on repeat at my house:
- Sweet and Spicy Tahini - my forever favorite sauce!
- Homemade BBQ Sauce - be sure to try the creamy spicy version
- Potsticker Sauce
- Vegan Queso Cheese Sauce - it's divine
- Miso Sesame Ginger Dressing
Thick and Creamy Vegan Mayo (easy!)
Rate this recipe!
Equipment
- immersion or stick blender I have a KitchenAid immersion blender similar to this one and love it. It's very powerful and cleans up in 20 seconds.
- tall deli containers with lid I use these 32 oz deli containers A LOT. They work perfectly for this vegan mayo recipe. Blend and store in the same container.
INGREDIENTS
- ⅔ cup unsweetened soy milk
- 1 tablespoon dijon mustard
- 1 ½ tablespoons lemon juice*
- 1 ¼ cups vegetable oil
- ½ teaspoon salt (more to taste)
INSTRUCTIONS
- Add the soy milk, Dijon mustard, lemon juice*, salt, and oil to a tall, deep jug. Plunge the stick blender to the bottom of the jug. Blend on high speed, keeping the immersion blender at the bottom of the mixture for the first 10-15 seconds then slowly move the the blender up to the top and back down. Keep moving the blender up and down until the mixture becomes a thick, smooth and emulsified mayo. This will take only a minute or so.
- Taste and adjust flavor as needed.
- Store the mayonnaise in the jug with a lid or transfer to an airtight container and store in the fridge for up to 2 weeks. A small amount of liquid may surface on the mayo while it chills, if so, just stir it back in.
- The mayonnaise thickens even more as it chills. If the mayonnaise is too thin, you can blend more oil.
Sue
Hi,
Thanks for this recipe. I look fwd to trying it.
Will any unsweetened non-dairy milk work? I don't do soy.
Have you tried using a high speed mini blender such as a Nutri Bullet or is a stick blender a necessity?
Regards,
Sue
Tracy Halasz
I'm sure another non-dairy milk would work although I have not tested it yet.
For the blender, I'm not sure what the power of a nutri bullet is since I don't have one, but the most important thing for this particular recipe (where all the ingredients are added at the same time) is the blender has to be powerful enough to bind that amount of liquid and oil together (without drizzling the oil in slowly). I will test a few more options in the following weeks and let you know.
Sue
Not sure what the speed of the Nutri Bullet is but it is the higher speed version of the Magic Bullet. The important part is that it Worked! I used almond milk plus olive oil and it came out just fine, nice and creamy. Thank you so much for this. Commercial vegan mayo has been a problem. Now we have a wonderful, easy to make solution.