When I say it couldn’t be easier to make homemade vegan mayonnaise, I truly mean it! This recipe uses 5 simple ingredients and takes just minutes to whip up. It’s completely plant-based, dairy-free, and egg-free and has that creamy, tangy taste we all love in traditional mayo. I spread it on sandwiches and use it to make dressings or dips, and my kids love dipping french fries in it! Even my non-vegan friends couldn’t believe how simple and delicious this vegan mayo recipe is.

Vegan Mayonnaise Recipe

Is it just me, or is anything with the word ‘vegan’ or ‘plant-based’ automatically more expensive at the store?! Mayonnaise is so easy to make but traditionally contains eggs, which is a no-go for vegans. So, here’s a recipe for vegan mayonnaise that can save you money and tastes great, too! I ditch the eggs and blend soy milk with vegetable oil, apple cider vinegar, some Dijon mustard, and salt—that’s all there is to it! The result is a thick and creamy mayo perfect for spreading or dipping.

Ingredients

• Soy Milk: Use plain, unsweetened room temperature soy milk for this egg-free mayo. Soy milk has natural emulsifiers that help create a creamy texture. Don’t swap this out for any other non-dairy milk, as they won’t thicken the same way. Aquafaba (chickpea brine) could be used as an alternative if you’re soy-free, but I haven’t tested this myself.
• Vegetable Oil: Use a neutral flavored vegetable oil, like canola oil or a vegetable oil blend. These oils have a mild flavor that won’t overpower the other ingredients in the mayo. I don’t recommend using olive oil because the flavor is too strong.
• Apple Cider Vinegar: Besides removing the eggs, this vegan mayonnaise recipe is pretty similar to traditional mayo. Apple cider vinegar helps to stabilize the oil and gives the mayo a tangy flavor.
• Dijon Mustard: This also helps to emulsify the oil and adds a nice tangy flavor.
• Salt: Enhances the flavors and balances out the acidity of the vinegar.

Tips and Suggestions

• Check all your ingredients to ensure they’re vegan and gluten-free if needed. Don’t forget to read the cross-contamination warnings on packages as well. 
• I found out the hard way that all the ingredients should be at the same temperature (room temperature) before blending. If the milk is too warm, it’ll look slightly curdled when mixed with the other ingredients. If the milk is too cold, it won’t thicken as well.
• Soy milk binds to the oil best, so don’t substitute soy milk for another type of vegan milk.
• If you prefer your mayo to have a bit of sweetness to it, you can add in ½ tablespoon of agave or honey.
• Be really careful not to overblend your vegan mayo. The mixture can ‘break’ and separate if blended for too long. Stop blending as soon as the mixture is smooth and creamy, which only took about a minute for me.

Can I Use an Immersion Blender?

An immersion blender can be used for this recipe, but I have more success using a high-powered blender. If using an immersion blender, add the vegetable oil as the last ingredient and add it in slowly (not all at once).

Why Is My Vegan Mayonnaise Not Thickening?

There are two main reasons why your vegan mayo may not be thickening: temperature and emulsification. Make sure all of your ingredients are at room temperature before blending, as this will help create a thick texture. If it’s a problem with emulsification, try slowly adding your oil while blending instead of all at once. I used a high-powered blender when testing this recipe. If you’re using an immersion blender, it may take a bit longer for the mayo to thicken. You could also try refrigerating it overnight to help your dairy-free mayo thicken.

Ways to Use Vegan Mayo

Use this homemade vegan mayo as you would use regular mayo! Here are some ways I’ve been enjoying it:

• As a dip for fries or veggies
• To make coleslaw, potato salad, or a creamy Italian pasta salad
• As a spread for sandwiches and wraps
• To make dairy-free ranch dressing, tartar sauce, or aioli 

Storage Instructions

Store this plant-based mayo in a sealed food-safe container in the fridge for up to a week. I wouldn’t freeze it as the ingredients could separate once thawed. If you do freeze it and the mayo separates, you can try blending it again to reincorporate the oil.

More Vegan Sauce Recipes to Try!

• Dairy-Free Alfredo Sauce
• Dairy-Free Ranch Dressing (use this vegan mayo to make it!)
• Gluten-Free Teriyaki Sauce

How to Make Vegan Mayonnaise Step-by-Step