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    Home > Recipes > Vegan Sauces and Seasonings

    Vegan Mayo in 5-Minutes

    Updated: Sep 30, 2024 | Published: Jun 19, 2020 | by Amanda | 2 Comments

    Skip to Recipe

    I am calling it...this is the best vegan mayo recipe ever. It's the creamiest egg-free mayo I've ever tried. Try it once and you'll never want to use store-bought again.

    Use it in your coleslaw, smear it on a burger bun or add it to your favourite sandwich. If you've got 5-minutes, you've totally got time for this.

    overhead image of a jar of vegan mayo on a white wooden background
    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • How To Make the Best Vegan Mayo at Home
    • Recipe Notes
    • Customise Your Vegan Mayo
    • FAQs
    • Try These Other Vegan Basics.
    • Make This Recipe
    • Leave a Comment

    In my last post I created a guide to creating a vegan grocery list. I'm going to continue with the basics and post a few of my go-to-can't-live-without recipe staples so you can make them rather than buy them.

    Today I offer you the smoothest, yummy-iest, the best vegan mayo ever. This aquafaba mayo is quick, easy and completely addictive.

    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 egg-free mayo 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.

    • Making your own vegan mayo is cheaper than store-bought
    • It's quicker than running down to the store (unless you live next to the store)
    • This recipe creates a perfectly balanced creamy condiment.
    • It's so easy to make.

    Ingredients & Substitutions

    Vegan mayonnaise ingredients in a grid with labels.

    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 comes together super quick. I recommend using an immersion blender but if you just have a stand blender, use that. No worries.

    Step 1. Pop all the vegan mayo ingredients other than the oil in to a jar or bowl

    A jar of ingredients before blending.

    Step 2. Begin blending and slowly add the oil in a steady stream.

    Step 2 - begin vegan mayo blending ingredients

    Step 3. Keep blending while adding the oil until the mayonnaise is thick and creamy.

    Step 3 of vegan mayo recipe - add oil and continue blending
    A close up image of vegan may in a jar

    Recipe Notes

    • I have made my vegan mayonnaise 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 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.
    • Add the oil slowly. By slowly, I mean in a slow, steady stream. It takes time, but adding the oil slowly assists emulsify the liquids. Add the oil in a quick glut or your vegan mayo may not thicken and you'll end up with a mayo milkshake.

    Customise Your Vegan Mayo

    Once you know how to make your own vegan mayo, you can customise it to your needs.

    • Add a quarter cup of finely chopped herbs and a squeeze of lemon juice for a fresh spin.
    • A spoon of hot sauce will add a kick of heat.
    • Add a dash of hot wasabi to add to vegan sushi.

    FAQs

    How long can I store this mayonnaise?

    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.

    My mayonnaise isn't thickening, what should I do?

    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.

    Why isn't my vegan mayo emulsifying?

    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.

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      Creamy Cashew Ricotta Cheese
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      Sugo di Pomodoro (Italian Tomato Sauce)
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      Basic Vegan Chocolate Frosting
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      Vibrant Kale Pesto

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    A glass jar full of vegan mayonnaise on a white table

    How to Make Creamy Vegan Mayo

    Make your own creamy, egg-free mayo in minutes. This vegan mayonnaise is thick, slightly acidic and deliciously smooth.
    5 from 4 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free | Vegan
    Prep Time: 5 minutes minutes
    Servings: 15 teaspoon
    Calories: 189kcal
    Author: Amanda Logan

    Equipment

    • immersion blender or stand blender

    Ingredients 

    • 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

    Instructions

    • 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.
    Prevent your screen from going dark

    Notes

    • 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.

    Nutrition

    Calories: 189kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 120mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    « Creating a Vegan Grocery List
    Vegan Stuffed Sweet Potatoes »

    Comments

      5 from 4 votes (3 ratings without comment)

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    1. Catherine says

      October 23, 2023 at 4:53 am

      5 stars
      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 black salt is essential for giving it that specifically mayonnaise eggy taste. The ratios of mustard, salt, lemon and vinegar are spot on. amount of salt and mustard. The texture is smooth, light, and creamy. Thank you for developing this recipe. It’s a winner.

      Reply
      • Amanda says

        October 23, 2023 at 7:40 am

        Thanks so much Catherine. I love this mayo - it took me a while to get the ratios right but I am so happy with it now. We don't have too many vegan mayo offerings here in Australia so, I had to go ahead and make my own. I am so happy you enjoyed it and thank you for taking the time to comment. It means a lot. x

        Reply
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