I am calling it—this might be the best vegan mayo recipe ever. It's a big call, I know, but this homemade plant-based mayonnaise is deliciously creamy, perfectly thick, and boasts just the right amount of tang. Inspired by the famous Vegenaise brand, this egg-free condiment comes together in around 5-minutes and tastes exactly like the traditional egg-based mayo you grew up with.
This dreamy foolproof recipe is perfect for vegans, plant-forward eaters and anyone with an egg intolerance. Plus, because this is a vegan mayo without aquafaba, you won't need to crack open a can of chickpeas just to make a batch.
Got 5 minutes? Then you've totally got time to whip up the ultimate plant-based spread for your next burger, sandwich or coleslaw.
Jump to:
- Does it Really Taste Like Real Mayonnaise?
- Why This Vegan Mayo is Different
- Ingredients & Substitutions for Vegan Mayo
- How To Make the Best Vegan Mayo at Home
- Recipe Notes & Fixes
- Ways to Use Your Plant-based Mayonnaise
- Customise Your Vegan Mayo
- How to Store Homemade Vegan Mayonnaise
- FAQs
- Try These Other Plant-based Condiments & Sauces
- Make This Recipe
- Leave a Comment
Does it Really Taste Like Real Mayonnaise?
Yes, this tastes exactly like egg-based mayonnaise. I perfected this recipe for my cookbook and make it almost every week. Inspired by Vegenaise (not sponsored), I tested, tweaked and tested again until I had the perfect rich and creamy mayonnaise.
And it all comes together with a little technique. This plant-based mayo uses the same medthod used to create "traditional" mayo, but without any eggs.
Reader Review: "I’ve tried a lot of different recipes and brands of vegan mayonnaise and never been happy with the flavour 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. ★★★★★
Why This Vegan Mayo is Different
This recipe makes a thick, creamy and slightly tangy egg-free mayo that is just as good as the stuff you can buy, and it's so simple to make.
Ingredients & Substitutions for Vegan Mayo
This plant-based 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. Oil is our emulsification agent. 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 by providing a touch of sweetness. I prefer maple syrup in this recipe for its depth, but you could use agave too.
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.
Steps 1 & 2.
Pop all the vegan mayo ingredients other than the oil in to a jar or bowl and give them a quick blend to combine.
Step 3
This is the final step but I wanted to show the mayonnaise at different stages. Begin blending and slowly add the oil in a steady stream.
Notice the mayonnaise looks bubbly rather than thick. This is the beginning of the emulsification process. Keep going.
The image below shows the vegan mayonnaise thickening and almost completely emulsified. This took around 3-minutes.
Recipe Notes & Fixes
Ways to Use Your Plant-based Mayonnaise
Customise Your Vegan Mayo
Once you know how to make your own vegan mayo, you can customise it to your needs.
How to Store Homemade Vegan Mayonnaise
In the refrigerator: Transfer your homemade vegan mayo to a jar with a lid and store it in the fridge for around a week. Beyond that, the ingredients may begin to separate.
FAQs
Homemade vegan mayo will keep for up to 7 days in a sealed container in the refrigerator. The plus side is that it doesn't keep as long because we haven't added any preservatives.
I wouldn't recommend freezing homemade vegan mayonnaise. Freezing causes the water in the emulsion to form ice crystals, which can break the emulsion and cause the mayonnaise to separate when it thaws.
If your homemade mayo isn't thickening, add more oil and continue to blend. Note that the mayo will continue to thicken in the refrigerator. If you are concerned about splitting, switch to a hand whisk.
To help create an emulsion, pour the oil in a slow and steady stream while blending. Adding a little more oil will also help. Emulsification is the process of combining a fat and a liquid to combine. Traditional mayonnaise uses egg yolks to create an emulsion. In vegan mayo, oil does a similar job.
Neutral flavoured oils work best in plant-based mayonnaise - sunflower oil, vegetable oil or canola. Coconut oil is too strong a flavour and will re-set firm in the refrigerator (coconut oil is a saturated fat). Olive oil will also affect the flavour and may turn bitter with extensive blending.
The secret sauce to giving vegan mayo an authentic egg flavour is kala namak (Indian black salt). Because of its high sulphur content, a pinch of kala namak perfectly mimics the distinct smell and taste of traditional, egg-based mayonnaise
Try These Other Plant-based Condiments & Sauces
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Make This Recipe
5-Minute Vegan Mayo that Tastes Like Mayonnaise
Equipment
- immersion blender or stand blender
Ingredients
- ⅓ cup unsweetened soy milk 80ml
- 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 sunflower oil 165ml
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.
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.
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lori Bolchalk says
Excellent mayo, the black salt is a game changer and the seasonings and acids are perfect. I’ve bought vegan mayonnaise before from the store and I think this is superior in flavor and texture.
Amanda says
Oh, that's awesome, Lori. I am so happy you like it. It took me a while to get the balance of this mayo right - but it was so worth it. Thanks for for reaching out. 🙂
KathyRae says
This is an excellent recipe! My black Indian salt was probably much finer (powdery) than normal so was slightly more salty in the end then I wanted… But this recipe is a keeper and I will definitely make it again!excellent flavour!
Amanda says
Oh, that's awesome KathyRae and I will make note of the differences in the salt levels - I hadn't thought of that. Thank you! I am so happy you like the mayo and thanks for letting me know x
Catherine says
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.
Amanda says
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