I am calling it...this is the best vegan mayo recipe ever. It's the creamiest egg-free mayonnaise I've ever tried. Try it once and you'll never want to use store-bought again.
In my last post I created a guide to stocking a vegan pantry. I'm going to continue with the basics and post a few of my go-to-can't-live-without recipe staples. Today I offer you the creamiest, smoothest, most yummy-iest vegan mayo.
I perfected this recipe for my cookbook and make it every week. I started with Vegenaise (not a sponsored post) ingredients from the label, tested, tweaked and tested again until I had the perfect rich and creamy mayonnaise.
Why This Recipe Works
Reader Review: "I’ve tried a lot of different recipes and brands of vegan mayonnaise and never been happy with the flavor or the texture. This recipe is by far the best for a vegan mayonnaise that I have tried...The ratios of mustard, salt, lemon and vinegar are spot on. The texture is smooth, light, and creamy... It’s a winner." Catherine. ★★★★★
This recipe makes a thick, creamy and slightly tangy mayonnaise that is just as good as the stuff you can buy - remember, it's based on Vegenaise ingredients - and it's so simple to make.
This mayonnaise recipe only has a handful of ingredients. Here are the main ones:
Soy milk. For a thick and creamy vegan mayo I use unsweetened soy milk. Soy milk contains proteins that help emulsify - the process of getting liquid and fat to combine into a single substance without separating - better than any other plant-based milk. I tried almond, oat and cashew milk during the testing process and they just didn't thicken the same. I have seen pea protein milk used with some success, but for me, it's soy milk all the way.
Kala namak. Indian Black salt is worth the forage. I buy mine at an Indian market nearby but, you can also order it from Amazon here. This isn't an affiliate or sponsored link, I just did a quick Google search. It's pretty easy to find. Kala Namak has a high sulphur content giving it an eggy odour and flavour.
Sunflower oil. I use sunflower oil in my mayo but you can use any neutral flavoured oil. Avoid olive oil because it has a distinct flavour and can sometimes become bitter when blended.
Maple syrup. It's a curveball, I know, but a touch of maple gives this homemade mayonnaise balance.
Apple cider vinegar & lemon juice. These two give us the tang and the zing. I prefer apple cider vinegar for its sweetness but you can substitute it for white wine vinegar. Your mayo will be sharper, so you'll need to adjust with a touch more sugar. Just taste and adjust.
How To Make the Best Vegan Mayo at Home
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Got 5-minutes? This vegan mayo recipe comes together super quick. I recommend using an immersion blender.
Step 1: Pop all the vegan mayo ingredients other than the oil in to a jar or bowl
Step 2: Begin blending and slowly add the oil in a steady stream.
Step 3: Keep blending while adding the oil until the mayonnaise is thick and creamy.
Customise Your Vegan Mayo
Once you know how to make your own vegan mayo, you can customise it to your needs.
Store-bought mayonnaise keeps in the fridge for a long time (I have a jar of Vegenaise living in the back of my fridge somewhere!). Homemade vegan mayo will only keep for up to 5 days in a sealed container. The plus side is that it doesn't keep as long because we haven't added any preservatives.
If your mayo isn't thickening, add a little more oil and continue to blend. Note that the mayo will continue to thicken in the refrigerator.
Emulsification is the process of combining a fat and a liquid to combine into Traditional mayonnaise uses egg yolks to create an emulsion. In vegan mayo, oil does a similar job. To help create an emulsion, pour the oil in a slow and steady stream while blending. Adding a little more oil will also help.
Try These Other Vegan Basics.
Want more plant-based goodness?
How to Make Creamy Vegan Mayo
- immersion blender or stand blender
- ¼ cup + 1 tablespoon / 80ml unsweetened soy milk
- ½ teaspoon maple syrup
- ¾ teaspoon apple cider vinegar
- 1 teaspoon mustard powder
- ¼ teaspoon kala namak (Indian Black Salt)
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
- ½ cup + 2 tablespoon / 165ml sunflower oil
- Place the soy milk, maple syrup, apple cider vinegar, mustard powder, kala namak, lemon juice, and sea salt in your blender. Blend until well combined before slowly add the sunflower oil in a slow, steady stream. Keeping blending until the mayonnaise emulsifies into a thick and creamy spread.
- Store in an airtight container in the refrigerator for up to 5 days.
- I have made my vegan mayo with both an immersion blender and my Vitamix and they both worked. I kept my Vitamix at a low speed to get a little control over the situation and avoid wearing my mayo. If I had to choose I would say using the immersion blender works a little better. The immersion blender is reliable (vs different brands of blenders) and you can see and control what's going on.
- Using room temperature ingredients works better as you are blending temperate ingredients together. Adding room temp oil to cold soy milk can cause splitting and a little extra work to get the mayo back. Save yourself the trouble and use room temperature ingredients.
- Store-bought mayonnaise keeps in the fridge for a long time (I have a jar of Vegenaise living in the back of my fridge somewhere!). Homemade vegan mayo will only keep for up to 5 days in a sealed container. The plus side is that it won't keep as long because we haven't added any preservatives.
- If your mayo isn't thickening add a little more oil and continue to blend. Note that the mayo will continue to thicken in the refrigerator.