Make a delicious, plant-based, spreadable condiment at home to use in sandwiches, salads, dressings, and dips.
Forget that not-so-quick trip to the grocery store when you run out of mayonnaise. This recipe for vegan mayo takes only 10 minutes to make and needs only six ingredients that you probably have on hand right now. If you’ve ever found yourself in a mayonnaise bind, this is the recipe you need, vegan or not.
The key to making mayonnaise at home is to have the proper tools. I recommend either an immersion blender, a food processor, or a high-quality blender with an opening to add oil while it’s running. These tools help you emulsify the ingredients, resulting in a creamy, thick mixture. If you’re using an immersion blender, make sure to use a tall jar and slowly move the blender up and down.
I strongly urge you not to try making homemade mayonnaise without one of these tools. It really won’t work, and you’ll be left with a runny mess. I may or may not know this from personal experience.
Why won’t my vegan mayonnaise thicken?
Two key factors determine whether your vegan mayonnaise thickens properly: emulsification and temperature.
Emulsification is the process that binds the oil and soy milk together into a creamy spread. I used to think I could skip the step of gradually pouring in the oil while blending—until I realized my mayo always turned out runny. That slow, steady trickle of oil is crucial. It gives the mixture time to emulsify and thicken as you blend. Always follow this step carefully for the best results.
Temperature also plays a big role. Using cold ingredients straight from the fridge can prevent the emulsion from forming. For thick, creamy mayo, make sure all your ingredients—especially the soy milk and oil—are at room temp before you start.
After blending, refrigerate your mayo for a few hours. While most of the thickening happens during blending, chilling helps the texture set and makes it even creamier.
How do I store leftovers?
Store prepared vegan mayo in an airtight container or jar in the fridge. It will last for approximately 2 weeks, but should be stirred before each use, as it may separate slightly. Do not freeze this mayo as it will lose its creamy consistency.
Serving suggestions
From spreading on bread to mixing into dips, you can enjoy this vegan mayo in endless ways. I highly recommend using it to make these delicious Vegan Crab Cakes and then let it do double duty for this meal to make Vegan Tartar Sauce. It’s perfect for Vegan Broccoli Salad and this Hawaiian Macaroni Salad. Other delicious ways to use this mayonnaise are in Keto Coleslaw and this Red Potato Salad Recipe.
Vegan Mayo
Ingredients
- 1/2 cup unsweetened soy milk at room temperature
- 2 1/2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1 cup neutral oil such as sunflower or vegetable oil
Instructions
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Ensure all ingredients are at room temperature.
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In a tall, narrow container, combine the soy milk, apple cider vinegar, Dijon mustard, garlic powder, and salt.
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Position the immersion blender at the container’s base and gradually pour in the oil in a thin, steady stream while blending until the mixture thickens and forms an emulsion.
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Taste the mayo and adjust the salt or other ingredients as necessary. If it appears too thin, slowly add a bit more oil. Avoid over-blending, as that can break the emulsion.
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Use immediately or store in a sealed container in the fridge.
Nutrition
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