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A square image of vegan mayonnaise on a white table

Vegan Mayo Recipe

5 from 3 votes
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Course: Condiment
Cuisine: American
Prep Time: 5 minutes
Servings: 15 teaspoon
Calories: 189kcal
Author: Amanda Logan


  • immersion blender or standard 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 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.


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 This Recipe?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. Thank you!